In a small bowl, combine the paprika, chili powder, garlic powder, onion powder, salt, and freshly cracked pepper, then stir in 1 tsp of lemon zest. In another bowl, whisk together the mustard, honey, and lemon juice until smooth and well combined. Having both components ready before grilling the salmon ensures a smooth cooking process.
Pat the salmon dry with paper towels to eliminate excess moisture, which helps the spices adhere better and promotes browning on the grill. Rub the olive oil evenly over both sides of the salmon fillet, then generously coat the flesh side (the top) with the spice rub from Step 1, pressing gently to adhere. Allow the seasoned salmon to rest at room temperature for 10-15 minutes while preparing the grill; this will enhance the flavor.
Preheat your grill to medium-high heat (350-400°F). Once hot, oil the grates by rubbing them with a folded paper towel dipped in oil to prevent sticking and achieve beautiful grill marks. Preheating for at least 10 minutes ensures consistent heat and reduces flare-ups.
Place the salmon skin-side up on the grill, with the seasoned flesh side facing down. Grill undisturbed for 4-5 minutes until the spices form a flavorful crust and the flesh begins to turn opaque at the edges. Carefully flip the salmon so the skin side is now facing down, then immediately brush the top (flesh side) generously with the honey mustard glaze from Step 1. Cook for another 3-4 minutes until the salmon is cooked through (it should flake easily with a fork) and the glaze has caramelized slightly.
Transfer the grilled salmon to a serving plate, skin-side down. Immediately top with the fresh parsley and the remaining 1 tsp of lemon zest, finishing with a sprinkle of fresh dill. The warmth of the salmon will release the aromatics of the herbs, adding a final burst of freshness to the dish.
