Sort through the dill and select some dill ends to garnish. Pick about a handful of dill and finely dice it. Combine the dill with the sour cream, mix well then place in the fridge for the flavours to combine.
Check the salmon for bones and remove any found. Slice the fillet into desired portion sizes then sprinkle with salt and pepper to taste.
Preheat the BBQ to a medium heat, cook one side until starting to crisp, about 5 minutes. Turn the salmon over and turn off the hotplate, the residual heat will be enough to complete the cooking. Cook until opaque all the way through, if you over cook it, the salmon will start to fall apart.
Serve first cooked side up, topped with the sour cream and dill to garnish.