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Mix the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.

Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each fillet is well coated. Let the salmon marinate in the refrigerator for at least 30 minutes and up to 2 hours.

Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C). If using a gas grill, oil the grates to prevent sticking.

Grill the Salmon: Remove the salmon from the marinade and shake off any excess. Place the salmon fillets on the grill, skin-side down if using skin-on fillets. Grill for 4-5 minutes per side, depending on the thickness of the fillets, or until the salmon is opaque and flakes easily with a fork. Avoid overcooking to keep the salmon moist and tender.

Serve Immediately: Remove the salmon from the grill and transfer to a serving platter.

Garnish and Serve: Garnish with fresh chopped parsley and serve with lemon wedges on the side.

For Even Cooking: If the salmon fillets are thick, consider using a grilling basket or placing the fillets on aluminum foil to ensure even cooking.

For Added Flavor: Add a sprinkle of freshly chopped dill or a drizzle of honey over the grilled salmon for an extra burst of flavor.