Pat the salmon fillet completely dry with paper towels. Season both sides evenly with the minced garlic, salt, and black pepper.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the salmon and sear for 4 to 5 minutes until a deep golden crust forms. Flip and cook for another 3 to 4 minutes until the fish flakes easily. Transfer to a plate to cool slightly, then break into large, bite-sized chunks.

Wash and slice the English cucumbers into thin rounds using a sharp knife or mandoline. (Optional: Salt and drain in a colander for 10 minutes to remove excess water, then pat dry).

In a small mixing bowl, vigorously whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, and a pinch of salt and pepper until smooth and fully emulsified.

In a large serving bowl, combine the cucumber slices and chopped fresh dill. Pour the lemon-dill vinaigrette over them and toss gently to coat thoroughly.

Add the warm salmon chunks to the bowl. Using a spatula, gently fold the salmon in so the flakes stay perfectly intact. Garnish with extra dill sprigs and serve immediately with fresh lemon wedges.