In a medium bowl, whisk together 1/4 cup of extra virgin olive oil, the juice of two freshly squeezed lemons, 2 minced garlic cloves, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined.

Place two wild-caught salmon fillets in a shallow dish or resealable bag and pour the marinade over them, ensuring they are well coated. Let marinate for at least 15 minutes.

Preheat your grill to medium-high heat, ideally between 375°F and 400°F. Oil the grill grates lightly to prevent sticking.

Carefully place the marinated salmon fillets skin-side down on the preheated grill. Grill for 4 to 5 minutes without moving them.

After flipping, cook the salmon for an additional 4 to 5 minutes or until the flesh easily flakes apart.

Once cooked, transfer the salmon to a serving platter and garnish with fresh lemon slices and parsley.