Pat your salmon fillets completely dry with paper towels, then place them skin-side up on a cutting board. Remove any pin bones using tweezers, pressing gently along the center line to locate them.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, black pepper, and red pepper flakes until fully combined. Stir in the Dijon mustard and honey, mixing until the honey dissolves into the marinade.

Brush the herb marinade generously over both sides of each salmon fillet, using about two-thirds of the mixture. Place fillets skin-side down in a shallow dish and drizzle remaining marinade over the top, then let them sit for 5-8 minutes while you prepare the grill.

Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking. This smoky tender grilled salmon lemon herb recipe requires hot grates for proper searing and smoke development.

Place salmon fillets skin-side down directly on the oiled grates and grill for 12-14 minutes without moving them. The skin will char slightly and crisp up beautifully while the flesh remains tender inside.

Check for doneness by gently pressing the thickest part of a fillet with your finger—it should flake easily but still feel slightly firm. Flip carefully only if you prefer skin removal, or serve directly from the grill with skin attached.

Transfer fillets to serving plates and top with fresh parsley and lemon slices. Drizzle any remaining pan juices over the top for extra flavor and moisture.