Combine the salmon with the lemon juice, apple cider vinegar, the garlic, the parsley, oil, and the seasoning in a large bowl or zip lock bag and marinate in the refrigerator for 3 or more hours.
Allow the salmon to sit at room temperature for 10 minutes.
Preheat your grill to medium (about 375 degrees F).
Cut the salmon into 6 oz portions approximately
Put the salmon pieces in individual portions of foil.
Drizzle any marinade from the bag on top with the fresh parsley.
Wrap the foil all the way around the salmon
Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).
Set the foil wrapped salmon on the grill, close the lid, and grill for about 8 minutes.
Flip it over and grill again for another 8 minutes.
Allow the salmon to rest for 5 minutes before servings.