Lay the salmon on a tray and pat dry. Sprinkle with salt, pepper, and chopped dill. Add sliced garlic and drizzle with olive oil. Cover fish with wax paper or Gefen Parchment Paper and refrigerate for 30 minutes.

Preheat oven to 365°F (185°C). Remove paper from fish and bake for 35 minutes. Serve hot or cold with the chutney.

For the chutney, grate the cucumber. Place in a strainer and press down to squeeze out excess water. Place garlic, habanero, and dill in a food processor using the s-blade and process until finely ground. Transfer to a bowl with the grated cucumber. Add spices, honey, and lemon juice and mix well. Refrigerate for 30 minutes before serving.