For Dill Sauce:
3 large cucumbers
1 cup mayonnaise
1 cup sour cream
2 tablespoons fresh dill, chopped
½ teaspoon salt
½ teaspoon black pepper
Peel and seed cucumbers and puree in a food processor. Squeeze out juice. Mix together the sour cream and mayonnaise. Add pureed cucumbers. Add remaining ingredients and mix well. Refrigerate at least 4 hours before serving.
Place lemon and dill in cavity of salmon. Sprinkle outside of salmon with Old Bay Seasoning. Wrap entire salmon in chicken wire (leave 2” above the head and 2” below the tail) and connect ends.
On a barbecue grill over medium heat, cook salmon for 35 to 40 minutes or until internal temperature of fish reaches 150°. Disconnect chicken wire and let salmon rest for two minutes. Remove skin and carefully remove filet (bones should stay on carcass). Serve with dill sauce.