Preheat oven to 425 degrees F. Place salmon skin side down on a baking sheet. Bake for 12 minutes; remove from oven and set aside.
Meanwhile, heat broth in a large sauce pan over medium heat until simmering. Reduce heat to low and keep hot.
In a large, deep skillet, heat butter over medium-high heat. Once melted and hot, add the onion and saute for 4-5 minutes or until softened. Add arborio rice and stir for 1-2 minutes. Add wine and stir. Allow wine to cook off for 1-2 minutes.
Add the broth ½ cup at a time and stir often. As the broth becomes fully absorbed, add additional broth, ½ cup at a time.
Once rice is tender and cooked through, turn off heat and stir in chopped dill, lemon zest, and ½ lemon juice. Stir well and taste. If desired, add additional lemon juice.
Flake salmon over the top of the risotto; stir, if desired and serve immediately.