Prepare grill for direct cooking over medium high. Remove 4 (6 oz) salmon fillets (skin on or off) from refrigerator. While grill heats, make the chimichurri. Pulse 1 c parsley (tightly packed), ½ c fresh oregano (tightly packed), 2 garlic cloves, Juice of 1 lime, ½ tsp kosher salt in food processor until roughly chopped. Stir in ⅛ c extra virgin olive oil. Once grill is ready, brush salmon with oil and season with salt and pepper. Oil grill grates to avoid sticking. Grill salmon for 5-6 minutes. Flip and continue cooking another 3-5 minutes or until your desired level of doneness. Top with chimichurri and serve immediately.