Heat the grill to medium-high heat. Clean the grill grates carefully before cooking the salmon fillets evenly.

Pat salmon fillets dry with paper towels. Dry fish helps create better grill marks and crispy edges naturally.

Combine olive oil, lemon juice, garlic, paprika, oregano, salt and black pepper inside a small bowl thoroughly.

Brush the marinade evenly over both sides of salmon fillets. Let the fish rest for ten minutes briefly.

Lightly oil the grill grates carefully. This prevents the salmon skin from sticking while grilling over high heat.

Put salmon fillets skin-side down on the grill carefully. Leave space between pieces for even cooking and flipping.

Cook salmon for about six minutes without moving. The fish should release easily once properly grilled underneath completely.

Use a fish spatula carefully to flip each fillet gently. Avoid breaking the tender salmon while turning over.

Cook the second side for four to six minutes. Salmon should flake easily while staying juicy inside completely.

Insert a fork gently into the thickest part. The salmon should separate easily and appear slightly opaque throughout.

Sprinkle chopped parsley over the grilled salmon immediately. Fresh herbs add color and bright fresh flavor beautifully.

Serve grilled salmon warm with lemon wedges. Enjoy the smoky, juicy and flavorful seafood dinner immediately fresh.