The term "dill weed" refers to the green leaves (and sometimes stems) of the plant. "Dill seed" actually isn't seed but the flat, oval, dark brown whole fruits of the herb, the seeds are hidden inside. Dill weed and dill seed have very different chemical compositions, different uses in cooking, and different applications in herbal healing.
Add the mayonnaise, sour cream, grainy mustard, dill, and sugar to the mustard mixture and whisk. Taste for seasoning, adding salt, pepper, and more lemon juice if necessary.
The sauce can be refrigerated, covered, for up to a day. Let it return to room temperature before serving.
Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.
Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.
• 2 tablespoons minced Kalamata or Moroccan oil-cured olives
• 1 tablespoon minced fresh dill weed
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon minced fresh chives