Combine the softened, salted butter in a bowl along with the lemon zest, dill and black pepper. Cut the lemon in half and keep it over to the side until later.

Stir the butter until everything is combined. Scoop the lemon-dill butter out and plop it down in the center of a piece of plastic wrap. Use the wrap to form the butter into a rectangular shape. Wrap and pop it into the fridge until 30 minutes before you are grilling.

Pull out the salmon and bring it up to room temperature for about 20-30 minutes. Divide it into four portions and lightly brush or spritz with your Misto both sides of the salmon with olive oil. Sprinkle with a couple pinches of kosher salt or use your favorite season salt.

Meanwhile, clean your grill grates and rub them with a paper towel that has olive oil on it. Preheat your grill to medium-high. Once hot, open the lid and reduce the heat to medium. Lay the salmon skin-side-down onto the hot grill grates. Let the salmon cook for 6 minutes, rotating a quarter turn halfway through, for hash grill marks.

After the 6 minutes, flip and grill for another 5-6 minutes. Turn the salmon after 3 minutes for those hash marks. The salmon is done when it is opaque and flakes easily.

Remove and top with a pat of lemon-dill butter and squeeze of fresh lemon juice.