Cut lemon into rounds.
Place salmon fillet skin-side down on a double layer of aluminum foil.
Top with salt and pepper to taste, followed by garlic, dill, butter and a layer of lemon rounds.
Add wine and capers.
Wrap filet tightly in the foil layers
Then cook by placing on coals or hot barbecue for 10 minutes.
Allow to rest while still covered, about 5 minutes, then serve with any remaining lemon rounds.