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1
Preheat a charcoal or gas grill for cooking over medium heat, about 375 degrees F. Brush the salmon with the olive oil, then season it to taste with kosher salt. Brush the cooking grates clean. Grill the salmon (without turning) until just cooked through at the ends (but still a bit translucent in the center), keeping the lid closed, about 30 minutes for fish 2 to 2 1/2 inches thick at the fattest part. (You can grill the salmon just before serving and serve it warm, but I actually prefer to grill it a bit ahead of time and serve it at room temperature.)
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2
Place the walnuts, bread cubes, lemon juice, garlic, and kosher salt in the work bowl of a food processor or a heavy-duty blender. Pour the water over the bread, pulse a few times to mix, then whirl on high speed until smooth, adding the oil in a slow, steady stream through the top of the machine with the motor running. Spread the tarator out in a puddle on a large platter and set aside. (The tarator can also be made ahead, refrigerated for up to 3 days, and allowed to come back to room temperature before serving.)
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3
In a large mixing bowl, combine the tomatoes, cucumbers, dill, lemon peel and juice, and olive oil. Season to taste with the kosher salt.
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4
When the salmon is done, break it apart into serving-size hunks and arrange them on the tarator. Spoon the salad over the salmon, followed by a drizzle of olive oil and a shower of sea salt. Serve at room temperature.
