About 20 minutes prior to grilling, marinate the salmon. First, pat the fillet(s) dry with paper towel or a clean cloth. In a medium glass bowl, combine the vinaigrette or butter, coconut aminos, and liquid smoke. Place the dry fillets in a glass container and brush the marinade over the flesh. Sprinkle on the herb seasoning and add salt and pepper to taste. Allow the fillets to marinate for 15-20 minutes.
Preheat the grill to about 375-400°F. Lightly spray the grilling grates with avocado oil. Keep the grill on medium-low heat while you are grilling the fish.
Place the salmon fillet(s) flesh side down on the grill. Save any of the marinade that is left in the pan. Close the grill and let the salmon cook for 5-8 minutes. It is ready to flip when the flesh releases from the grill.
Flip the fillet and let it cook on the skin side. Drizzle the leftover marinade over the salmon flesh. Close the grill and cook for 5-10 more minutes, depending on the size of the fillet. On average, a fillet will need about 10-12 minutes of total cooking time per 1" thickness of the fillet. If you want to ensure that the fish is cooked, test it with a meat thermometer for a internal temperature of 140-145°F.
Remove the salmon from the grill and place it on a clean plate. Cover and let the salmon rest for 10-15 minutes before serving.