1-First, place the salmon fillets in an 11 by 7-inch dish. In a small bowl, whisk together the lemon juice, 1/4 cup olive oil, 2 tablespoons parsley, rosemary, thyme, garlic, lemon zest, Dijon mustard, honey, salt, and black pepper until well combined. Pour this marinade over the salmon, making sure to lift the fillets so it gets underneath, then cover and refrigerate for 30 minutes. Turn the salmon once halfway through to let those flavors soak in evenly.

2-Preheat your grill to medium-high heat about 10 minutes before the marinating time is up, and brush the grill grates with a bit of olive oil to prevent sticking.

3-Remove the salmon from the marinade and place it on the grill. If you like, spread some extra herbs on top for added flavor.

4-Grill the salmon for about 3 to 5 minutes per side, depending on the thickness of the fillets. Aim for a bit of pink in the center to keep it moist and tender.

5-Once done, take it off the grill and let it rest for a minute. Serve warm, garnished with more fresh parsley and lemon slices if you want to make it look extra appealing.

6-For a twist, if you’re adapting for vegetarians, swap the salmon with grilled tofu or tempeh using the same marinade and grill for 3-4 minutes per side.