Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil and season flesh side with 1 tsp sea salt and 1 tsp freshly ground black pepper. Leave skin side unseasoned to crisp on the grill. Zest the lemon and set zest aside for the butter; halve the lemon and reserve juice for the butter as well.

Preheat grill

Preheat a gas or charcoal grill to medium-high (around 425–450°F / 220–230°C). If using hardwood grilling method, arrange wood chunks or chips to create a light hardwood smoke. Clean and oil the grill grates to prevent sticking.

Grill salmon

Place salmon fillets skin-side down on the hot grill. Close the lid and grill undisturbed for 5–7 minutes depending on thickness (for 3/4–1-inch fillets), until the skin is crisp and salmon is cooked about two-thirds of the way up the fillet. Flip gently with a wide spatula and grill flesh-side for 1–2 minutes more to finish to medium (internal temp 125–130°F / 51–54°C) or longer for desired doneness. Total cook time about 7–9 minutes.

Warm crab

While salmon cooks, warm the jumbo lump blue crab meat gently. Place crab meat in a small saucepan over low heat with a drizzle (about 1 tbs) of olive oil and a pinch (about 1/8 tsp) of salt; toss carefully just until heated through (2–3 minutes). Do not over-stir to keep lumps intact. Remove from heat and set aside; squeeze a little lemon juice over the crab (about 1/2 tbs) and gently fold to combine.

Caper Lemon Butter

Make compound butter

In a small skillet over medium-low heat, melt 6 tbs unsalted butter. Add the finely minced shallot and sweat gently for 1–2 minutes until softened and translucent but not browned. Add the chopped capers and cook 30 seconds to release aroma. Remove skillet from heat and stir in 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs chopped parsley, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm over the lowest heat or hold covered; if desired, transfer butter to a heatproof bowl and cover to retain warmth.

Finish crab in butter

Gently fold the warmed jumbo lump crab meat into about half of the caper lemon butter (reserve the other half to spoon over plated salmon). Use a gentle folding motion so the crab lumps remain intact and are coated in butter. Keep warm briefly (30–60 seconds) — do not cook further.

Plating & Serve

Place each grilled salmon fillet skin-side down on warmed plates. Spoon a generous portion of the caper-coated jumbo lump crab on top of each fillet, taking care to keep lumps intact. Drizzle the reserved warm caper lemon butter around and over the salmon and crab.

Garnish each plate with a lemon wedge and a scattering of microgreens or extra chopped parsley. Serve immediately while hot.

Estimated doneness note: Salmon is best served medium (125–130°F). Adjust grill time to preferred doneness. All components are ready in roughly the same timeframe when butter is prepared just before grilling.