Pat the salmon fillet dry with a paper towel and sprinkle with salt and pepper.

Prepare the marinade by whisking together olive oil, lemon juice, dijon mustard, honey, dill, salt, and minced garlic in a bowl.

Place a large piece of foil onto a baking sheet or into a 9x13-inch pan, ensuring the edges are folded up to contain liquid. Pour the marinade onto the bottom of the foil.

Place the salmon fillet skin-side up into the marinade and let it sit for 15-30 minutes. Do not marinate for too long.

Preheat your oven to 375°F (190°C).

Flip the salmon fillet to skin-side down and arrange lemon slices and fresh dill sprigs on top.

Carefully wrap the salmon in the foil by folding all edges to seal tightly. Use an additional piece of foil if needed to ensure an airtight seal.

Bake for 25-35 minutes, depending on the thickness of the salmon fillet. The salmon is done when it's pale pink and flakes easily with a fork.

While the salmon bakes, prepare the tartar sauce by combining Greek yogurt, chopped dill pickles, olive oil, garlic powder, onion powder, pickle juice, lemon juice, and fresh dill. Mix well and refrigerate.

Once baked, remove the salmon from the oven and discard the dill and lemon slices. Turn the oven to broil.

Carefully place 2 tablespoons of cold butter over the top of the salmon. Place the salmon back in the oven (uncovered) for an additional 2-5 minutes, or until the butter is melted and the top is caramelized.

Remove from the oven, let rest for 5 minutes, and serve with the prepared tartar sauce.