Grilled Lemon-Dill Salmon With Cucumber Salad

By Sunset
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2 or 3 lemons

4 center-cut skin-on salmon fillets (6 to 8 oz. each), rinsed and patted dry

2 1/2 tablespoons finely chopped fresh dill, divided

1 English (seedless) cucumber

1/2 cup bottled cocktail onions, drained

2 tablespoons cider vinegar

1 teaspoon sugar

1/2 teaspoon salt, plus more to taste

About 2 teaspoons olive oil

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