In a small bowl, combine the softened unsalted butter with the minced garlic, finely chopped fresh herbs, lemon zest, lemon juice, and salt. Mix thoroughly until well incorporated and set aside at room temperature. This compound butter will melt beautifully over the hot salmon, infusing it with bright, aromatic flavors.

Pat the salmon fillets dry with paper towels to remove any excess moisture—this ensures better browning and crisping on the grill. Rub each fillet evenly on both sides with the extra virgin olive oil, then season generously with sea salt, freshly cracked black pepper, and smoked paprika. I like to season just before grilling so the salt doesn't draw out moisture from the fish.

Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking. Place the seasoned salmon fillets skin-side up on the grill and cook for approximately 8 minutes without moving them—this allows the flesh to develop a beautiful golden crust. Carefully flip the fillets and grill for another 4-6 minutes until the internal temperature reaches 145°F and the fish flakes easily when tested with a fork. I find that letting the salmon rest on the grill without constant flipping gives you better browning and more even cooking.

Transfer the grilled salmon fillets to serving plates while they're still hot. Top each fillet generously with a spoonful of the lemon herb butter from Step 1, allowing it to melt into the warm fish and create a silky sauce. Serve immediately while the butter is still melting.