Preheat broiler. Place salmon, skin side down, on a parchment lined baking sheet and season with salt & pepper. Broil until just barely cooked through, about 6-8 minutes.
Reduce oven heat to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.
In a large bowl, whisk together eggs, milk, cheese, salt and pepper.
Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full.
Break salmon up into small pieces with a fork. Add salmon and dill evenly to each muffin cup.
Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/salmon-and-dill-mini-frittatas/