Step 1

Prepare a grill for medium-heat cooking.

Step 2

Rub salmon with grapeseed oil and season both sides with 1 teaspoon salt and 1 teaspoon black pepper.

Step 3

In a medium bowl, whisk together lime juice, brown sugar, chile and 2 tablespoons water. Add sliced shallots and herbs and toss to coat; season with remaining ¼ teaspoon each salt and pepper.

Step 4

Clean and oil grate, then immediately place salmon on grill — skin-side down — along with the limes and cover with the lid. Cook until skin is crisp and naturally releases from the grate (about 6 – 7 minutes). Then use a fish spatula to gently flip the fish to brown the other side for 1 – 2 minutes (closing the lid again) or until salmon is just translucent in the middle and flakes easily with a corner of the spatula. Move the limes away from the heat once they have developed blackened char lines.

Step 5

Transfer salmon and limes to a plate and let cool slightly. If you don’t want to serve the salmon with the skin, slide a spatula between the skin and the fillet, leaving the skin behind. If it doesn’t come off easily, gently flip over the fish and scrape away the skin.

Step 6

Divide salmon among plates and serve with limes and the herb salad scattered across the top.