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To make the dressing, mince the herbs on a chopping board with a very sharp knife, add them to a mixing bowl, then add all other ingredients. Combine well and check the seasoning, adding more lemon, salt or pepper as necessary.
Preheat the barbecue to hot. Make sure the grill bars are clean. Liberally sprinkle the salmon fillets with sea salt and brush with extra virgin olive oil. Put on the grill skin-side down at a 45-degree angle to the straight bars and cook for 3 minutes. Turn the fish to 45 degrees in the opposite direction and cook for a further 3 minutes. Then turn over and cook for a further minute. Rest for 2 minutes.
Place a salmon fillet on each of 4 plates skin side up, which should be nice and charred. Spoon the dressing evenly over each fish.
*Salsa macha is available from speciality retailers online.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.