Preheat your oven to 400°F (200°C) or preheat a large, oven-safe skillet over medium-high heat if pan-searing.

Pat the salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.

In a small bowl, combine chopped fresh dill, fresh parsley, dried oregano, and garlic powder to create the herb blend.

For the sheet pan method, line a baking sheet with parchment paper, drizzle olive oil, and place seasoned salmon fillets on it. For the skillet method, add olive oil to the hot pan, place salmon skin-side down, cook 3-4 minutes until crispy, then flip.

Sprinkle the herb mixture evenly over each salmon fillet and arrange thin lemon slices on top of the herbs.

Bake salmon in the oven 12-18 minutes depending on thickness until cooked through and flakes easily (145°F internal temperature) or continue pan-cooking after flipping for 5-10 minutes. Optionally transfer skillet to oven to finish.

Remove salmon from heat, let rest a few minutes to redistribute juices, then serve immediately with extra lemon wedges.