Step 1: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped dill, chopped parsley, sea salt, and black pepper to create the marinade.
Step 2: Place salmon fillets in a shallow dish or a resealable bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Marinate in the refrigerator for 20-30 minutes. Do not marinate for more than 1 hour as the lemon juice can start to ‘cook’ the fish.
Step 3: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Lightly grease the grill grates with a high-smoke-point oil like avocado oil or by wiping with an oil-soaked paper towel using tongs.
Step 4: Remove salmon from the marinade, allowing any excess to drip off. Place the salmon fillets skin-side down on the preheated grill grates.
Step 5: Grill for 5-7 minutes per side, depending on the thickness of the fillet and your desired doneness. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). For medium, 130-135°F (54-57°C). The salmon should flake easily with a fork.
Step 6: Carefully flip the salmon using a wide spatula. If the skin sticks, allow it to cook for another minute or two, then try again. Continue grilling on the second side until cooked through.
Step 7: Once cooked, remove the salmon from the grill and transfer to a serving platter. Let the salmon rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fillet. Serve immediately with your favorite side dishes.