Begin by removing any excess moisture from the salmon fillet with a paper towel and sprinkle the salmon fillet with salt and pepper. Set aside.

Prepare the marinade by placing olive oil, lemon juice, dijon mustard, honey, dill, salt, and garlic into a bowl and whisking until well combined.

Place a large piece of foil onto a baking sheet or in a pan, fold up the edges, and pour the marinade onto the foil.

Lay the salmon fillet skin side up into the marinade and let sit for 15-30 minutes.

Preheat the oven to 375°F.

Flip the salmon over, and place lemon slices and dill sprigs on top. Wrap the salmon tightly in foil.

Bake for 25-35 minutes depending on thickness.

Prepare tartar sauce by mixing Greek yogurt, chopped pickles, pickle juice, and lemon juice.

Check if salmon is cooked, then remove from oven, discard dill and lemon slices, and broil uncovered for 2-5 minutes with butter on top.

Remove from oven, let rest for 5 minutes, then serve with tartar sauce.