Prepare a steamer with 1 basket in a large Dutch oven. Line baskets with parchment paper. Add water to the bottom of the Dutch oven to a depth of 1 inch; bring to a boil.

Season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on the steamer basket. Cover and cook until fish flakes with a fork, 8 to 10 minutes.

In a bowl, mix together yogurt, dill, lemon zest and juice, 1 tablespoon water, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle sauce over salmon.