In a small mixing bowl, whisk together ¼ cup of extra virgin olive oil, the juice of 1 fresh lemon, 2 minced garlic cloves, 1 tablespoon of dried oregano, and a pinch of salt and pepper.

Place your salmon fillets in a shallow dish or a resealable bag. Pour the marinade over the salmon, ensuring each piece is well-coated. Allow the salmon to marinate for at least 15 minutes.

Preheat your grill to medium-high heat, aiming for a temperature of 375-400°F (190-200°C).

Remove the salmon from the marinade, letting any excess drip off. Place the fillets skin-side down on the preheated grill. Grill for 4-5 minutes, or until the skin is crispy.

Carefully flip the salmon and continue grilling for another 4-5 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Transfer the fillets to a serving platter. Garnish with fresh lemon slices and a sprinkle of chopped parsley.