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Get ready. Place the oven rack about 6 inches from the broiler heating element in your oven. Set the broiler to high.
Prepare the salmon fillets. Pat the salmon fillets dry and arrange them on a foil-lined baking sheet. Drizzle with extra virgin olive oil and rub to coat evenly. Season generously with salt and freshly ground pepper.
Broil the salmon. Place the salmon under the broiler and cook for 4 to 6 minutes, depending on the thickness, until the flesh turns opaque, a little crispy on top and flakes easily with a fork.
Make the Creamy Dill Sauce. Meanwhile, in a medium bowl, whisk together the Greek yogurt, extra virgin olive oil, and Dijon mustard until smooth. Stir in garlic, fresh dill, and dried dill. Then whisk in the lemon juice. Slowly whisk in hot water. Depending on the thickness of your yogurt you may want to add another spoonful or two of water. Season with salt and freshly ground pepper. Taste and adjust as needed.
Finish and serve. Transfer the salmon to a platter and spoon the creamy dill sauce over the top or serve it on the side. Garnish with some fresh fronds of dill and lemon wedges.