I made this on a whim a few summers ago and wow, was it good. The fat from the fish balances perfectly with the briny, brightness from the lemon and olives. This one will become one of your grilling favorites. If you don’t have access to an outdoor grill, you can also use a ridged cast-iron grill pan inside.

Line a large bowl with a sealable bag. Pat the fish dry. Add the fish and sauce to the sealable bag and mix until the fillets are fully coated. Seal the bag so that it’s airtight and let marinate for at least 1 to 2 hours and up to overnight in the fridge.

Clean the grates of your grill and oil the grates with an oiled paper towel. Bring the grill to medium heat.

Add the salmon to the grill skin side down over direct heat (over the flame). Cover the grill and cook until the skin is browned and releases easily from the grates, 5 to 8 minutes. Carefully flip the fish and let it cook until the fish is completely cooked through to your preferred temperature, about another 5 minutes. I like medium, about 140°. (Alternatively, to cook on a cast-iron grill pan, oil the pan well and cook the salmon over medium heat until the skin self-releases. Then flip and continue to cook until you’ve reached your desired temperature.)

Slice the salmon into 2-inch pieces, then brush with more fresh Best Green Sauce, a drizzle of olive oil, and a squeeze of lemon. If you have leftover herbs—you will—use them to decorate your platter as a final touch.