Drain your Greek yogurt through cheesecloth for 15-20 minutes to remove excess whey, creating a thicker, creamier dip that clings beautifully to salmon without becoming watery.

Finely mince garlic and let it sit in a spoon of olive oil for 5 minutes before folding into yogurt—this mellows harsh raw garlic flavor and distributes it evenly throughout the dip.

Add dill just 30 minutes before serving; if made too far ahead, the herb's delicate oils oxidize and the flavor becomes bitter and metallic.

Reserve lemon zest before juicing and fold it in along with the juice for bright, concentrated citrus notes that elevate the dip above simple tangy yogurt.

Chill the dip for at least 2 hours; serving it ice-cold against warm salmon creates a dramatic temperature contrast that enhances flavor perception and provides textural interest.