Pat the salmon fillets dry with paper towels, brush with olive oil, and season with salt and pepper.

In a mixing bowl, combine Dijon mustard, heavy cream, lemon juice, and minced garlic. Whisk until smooth, then stir in dill.

Place salmon in a shallow dish, pour half the sauce over, and marinate for 15-20 minutes.

Preheat grill to medium-high, around 375-400°F (190-200°C), brushing grates with oil.

Place marinated salmon skin-side down on grill; cook for 4-5 minutes without moving.

Flip the fillets and grill for another 3-4 minutes until firm and flaky.

Transfer to a platter, drizzle with remaining sauce, and garnish with fresh dill.