Step 1: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
Step 2: In a small bowl, whisk together the melted unsalted butter, fresh lemon juice, lemon zest, minced garlic, chopped fresh dill, parsley, and chives.
Step 3: Place the seasoned salmon fillets in a shallow dish. Pour the herb-lemon butter mixture over the salmon, ensuring all sides are coated. Marinate at room temperature for 15 minutes, or refrigerate for up to 30 minutes.
Step 4: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Clean the grill grates thoroughly with a wire brush. Lightly oil the grates to prevent sticking.
Step 5: Place the salmon fillets, skin-side down (if using skin-on), on the preheated and oiled grill grates. Close the lid and cook for 6-8 minutes, without moving, until the skin is crispy and releases easily from the grate.
Step 6: Carefully flip the salmon fillets. Close the lid and continue grilling for another 4-6 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Step 7: Transfer the grilled salmon to a serving platter. Drizzle with any remaining marinade from the dish (if any, warmed slightly if preferred). Garnish with extra fresh dill or parsley and serve immediately with lemon wedges.
Step 8: If you have any leftovers, store them in airtight containers. Glass food storage containers work wonderfully for keeping fish fresh.