Preheat your broiler to high. Line a baking sheet with parchment paper and place the fresh salmon skin-side down. Generously season it with kosher salt and black pepper. Broil the salmon for 10-12 minutes, or until the center is just slightly undercooked at about 125ºF and flakes easily with a fork.

While the salmon is broiling, prepare the creamy dressing. In a mixing bowl, whisk together whole milk Greek yogurt, finely sliced scallions, fresh dill, and freshly squeezed lemon juice. Season with a pinch of salt and pepper to taste.

Once the salmon has broiled, remove it from the oven and let it cool on the baking sheet for about 5-10 minutes. When it's cool enough to handle, gently flake the salmon into large chunks, discarding the skin.

In a large bowl, gently toss the cooled salmon pieces with diced Persian cucumbers. Pour the creamy lemony dressing over the mixture and carefully fold everything together.

To serve, place generous spoonfuls onto crisp Bibb lettuce leaves or whole grain crackers. Serve immediately for the best experience.