In a small bowl, combine softened unsalted butter, minced garlic, fresh herbs, lemon zest, lemon juice, and a pinch of sea salt. Mix thoroughly until well combined and creamy. Let this flavorful lemon butter sauce sit at room temperature while you prepare the salmon.

Take your wild-caught salmon fillets and gently pat them dry with a paper towel to remove excess moisture. Drizzle extra virgin olive oil over each fillet, then season generously with sea salt, freshly cracked black pepper, and smoked paprika.

Set your grill to medium-high heat, aiming for around 400°F. Once heated, lightly oil the grates using a paper towel dipped in vegetable oil held with tongs.

Place the salmon fillets skin-side up on the preheated grill. Grill for approximately 8 minutes without moving them, allowing a nice crust to form. Carefully flip the fillets and grill for an additional 4-6 minutes, or until the internal temperature reaches 145°F.

Once perfectly grilled, transfer the salmon fillets to plates. Top each fillet generously with the luscious lemon butter sauce, letting it melt beautifully over the hot fish. Serve immediately.