Mediterranean-style grilled salmon

Click on the photo to be taken to the Mayo Clinic site ( and see nutrition facts) where I got this recipe.
I will admit, I was a little apprehensive about trying this recipe because I'm not a huge fish or seafood fan (seriously, my fish cuisine is usually limited to canned tuna and salmon and the occasional imitation crab - yes, I've tried it all and I thought it was disgusting). But it actually turned out really yummy (despite the overwhelming fishy smell when it first started cooking) and I'm excited to eat it again.

Ingredients:

• 4 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 4 salmon fillets, each 5 ounces
• Cracked black pepper, to taste
• 4 green olives, chopped
• 4 thin slices lemon

Directions:
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
In a small bowl, combine the basil, parsley, minced garlic and lemon juice.
Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.
Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on a small section of household aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of knife and an instant-read thermometer inserted into the thickest part reads 145 F (about 4 minutes longer).
Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.

Our own directions for cooking it in your broiler (We don't have a charcoal grill so we made ours in the broiler instead. Like I said, it still turned out fine, but here are our suggestions for adapting the directions just a tad):
Turn on the broiler before preparing salmon and move rack to lowest spot in oven. Prepare salmon as directed above.
Line broiler pan with tinfoil and place salmon on broiler pan herb-side up (that's important because the heat comes from above when broiling). Cook until top begins to look finished; then turn it over. Cook for 8-10 minutes, or until fish is done (don't ask me how to tell because I have no idea - we just cooked it until we were sure it wasn't still raw and I have no idea what "opaque" means).
Garnish as above (and this was so yummy!).