Pat the salmon dry. Use paper towels to remove excess moisture. Dry fish sears better and sticks less.

Make the marinade. In a small bowl, combine 3 tablespoons olive oil, the zest of 1 lemon, the juice of 1 lemon, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon chopped thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if using.

Marinate briefly. Place salmon in a shallow dish or zip-top bag. Spoon the marinade over the fillets, coating all sides. Let sit for 15–20 minutes at room temperature. Don’t go much longer or the acid can start to “cook” the fish.

Preheat the grill. Heat an outdoor grill to medium-high (about 400–450°F/205–230°C). Clean the grates and oil them well. For a grill pan, preheat over medium-high and brush with oil just before adding the fish.

Place salmon on the grill, skin side down. Set the fillets at a slight angle to the grates for nicer grill marks. Close the lid if using an outdoor grill.

Grill without moving for 4–5 minutes. You’re looking for the flesh to turn opaque about a third of the way up and release easily from the grates.

Flip carefully. Use a thin, wide spatula. Grill another 3–4 minutes for medium, depending on thickness. The internal temperature should reach 125–130°F (52–54°C) for medium and 120°F (49°C) for medium-rare.

Rest briefly. Transfer to a plate and let it rest for 3 minutes. Squeeze fresh lemon over the top and finish with a sprinkle of chopped herbs.

Serve. Plate with lemon wedges and your favorite sides—grilled asparagus, a simple green salad, or herb rice work beautifully.