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Preheat oven to 425° F. and line a baking sheet with parchment paper.
Whisk together the water and tablespoon of kosher salt. Place the salmon fillets in a shallow dish and pour the water salt mixture over them so that the fillets are submerged in the liquid. Brine for 10 minutes then remove the salmon and pat dry with paper towels.
Place the salmon on the prepared baking sheet and sprinkle with salt and freshly ground black pepper. Bake the salmon for 10-15 minutes or until a thermometer inserted in the thickest part registers 130° F.
While the salmon is baking, whisk together all of the ingredients for the yogurt sauce.
Remove the salmon from the oven. Squeeze fresh lemon juice over the top and sprinkle with fresh chopped dill. Serve with the yogurt sauce.