1. Heat butter in a skillet; stir in garlic; saute 1 minute. Add salmon, lemon juice, lemon zest, and dill; do not stir.
2. Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Place linguine in a large shallow bowl; add the salmon sauce; toss just once, being careful not to break up the pieces of salmon.