In an oven proof sauce pan, add 1 tbsp of butter to coat the bottom of the pan. Add the salmon cheeks and salt & pepper to taste. Sprinkle with the fresh chopped dill, and add lemon juice.
Bake for 6 minutes at 500 degrees. Remove pan from oven and transfer salmon cheeks to a warm serving dish, reserving the sauce in the pan. Add fish stock to the reserved liquid and bring to a boil over high heat. Scrape bottom of the pan well, and reduce sauce by half. When reduced, stir in the remaining butter and simmer 3-4 minutes until thickened. Pour the sauce over the salmon cheeks and serve.