Heat the grill to medium heat, about 350° F degrees.
Tear off two sheets of Reynolds Wrap® Non-Stick Foil. They should be about 1 inch larger than your fillet on all sides. Making sure the dull (non-stick) side is up, fold the edges up to form a rim all the way around.
Place a salmon fillet on each piece of foil.
Drizzle olive oil on each fillet. Cut the lemon and tangerine in half. Using just one half, squeeze juice over each fillet. Sprinkle it with salt and pepper.
Cut the rest of the citrus into slices. Layer along the salmon.
Roughly chop the fresh herbs and add alongside the citrus. Sprinkle the nuts next to those.
Place the salmon-topped foil onto the grill. Cook for 10 minutes, or until the internal temperature in the thickest part reaches 145° F degrees.
Remove from the grill. For added flavor, you can drizzle with melted butter and sprinkle with a pinch of cayenne and flake sea salt.