Combine garlic powder, sea salt, dried parsley, onion powder, dried basil, black pepper, and smoked paprika in a small bowl, stirring well to distribute all seasonings evenly. This dry blend is the foundation of your salmon's flavor, so make sure everything is fully incorporated. Set aside until ready to use.

Pat the four salmon fillets dry with paper towels—this helps the seasoning adhere better and ensures better browning on the grill. Rub each fillet evenly on both sides with extra virgin olive oil, then generously coat with the dry spice blend from Step 1, pressing gently so the seasonings stick. I like to season right before grilling to keep the salt from drawing moisture out of the delicate fish.

Preheat your grill to 350°F-400°F (medium-high heat), allowing it to heat for at least 5 minutes so it reaches an even temperature throughout. Lightly oil the grates to prevent sticking and create better grill marks—use tongs with a folded paper towel dipped in oil to coat the grates evenly.

Place the seasoned salmon fillets skin-side up on the hot grill grates and cook for 5 minutes without moving them—this allows the flesh to develop a flavorful crust and cook through gently. Carefully flip the fillets skin-side down and grill for another 5 minutes until the fish flakes easily when tested with a fork. I find that leaving the skin side down at the end keeps it from sticking and helps it crisp up nicely.

Transfer the grilled salmon to serving plates while still warm. Garnish each fillet with fresh chopped parsley and fresh basil chiffonade, then serve immediately with lemon wedges on the side for guests to squeeze over their fish.