Set your oven racks with one in the middle and another about 6 inches below the broiler, then preheat your oven to 375°F.
Line a baking sheet lengthwise with a large foil sheet and lightly oil the foil with extra virgin olive oil.
Zest one lemon into a small bowl then squeeze juice from both lemons into the same bowl.
Add olive oil, chopped garlic, oregano, paprika, and black pepper to the bowl and whisk everything until combined.
Dry the salmon well and season it generously with kosher salt on both sides.
Place the salmon skin-side down on the foil and gently pour the lemon garlic sauce over the top.
Create small foil walls around the salmon to keep the sauce contained, and spread the sauce evenly across the fish using a spoon or brush.
Slice half of the remaining lemon into thin rounds and the other half into wedges.
Arrange the lemon rounds on top of the salmon.
Fold the foil over the salmon, making a tent so there’s space between the fish and the foil, and seal the edges tightly to trap the steam.
Place the foil packet on the baking sheet and bake for 15 to 20 minutes until the salmon is nearly cooked through at the thickest part.
Carefully open the foil to expose the salmon and switch the oven to broil on high.
Broil the salmon for about 3 minutes until the surface is lightly browned and the salmon is cooked completely, watching carefully to avoid burning.
Remove the salmon from the oven and sprinkle with chopped parsley.
Serve the salmon with the lemon wedges on the side for squeezing over the top.
