1 cup plain whole-milk yogurt
1 tablespoon chopped fresh dill
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
About 1/4 teaspoon kosher salt
1/8 teaspoon pepper
1/2 pound Persian or English cucumbers
2 teaspoons chopped chives
2 teaspoons chopped flat-leaf parsley
1 1/2 teaspoons minced shallot
2 teaspoons extra-virgin olive oil
3/4 teaspoon lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon pepper
4 sockeye salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Fresh dill sprigs