Preheat your grill to medium-high heat (around 400°F) for 8-10 minutes. While heating, pat your halibut fillets dry with paper towels and brush lightly with olive oil on both sides.

In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, sea salt, and cayenne pepper. Mix thoroughly with a fork until no clumps remain, then set your spice blend aside for immediate use.

Whisk together lemon juice, Dijon mustard, and honey in another small bowl to create your glaze. This mixture will coat the grilled fish and caramelize beautifully on the hot grill grates.

Generously coat each halibut fillet with the spice blend on both sides, pressing gently so seasoning adheres well. Place one lemon slice on top of each fillet and top with small butter pieces.

Place your smoky tender grilled halibut recipe fillets skin-side down directly on well-oiled grill grates. Cook for 12-14 minutes without moving, allowing the crust to develop and the tender flesh to cook through perfectly.

During the final 2 minutes, brush the glaze across each fillet and sprinkle fresh herbs on top. The glaze should caramelize and the herbs should wilt slightly for maximum flavor impact.

Using a fish spatula, carefully flip each fillet and cook for 3-4 minutes on the other side. The halibut should flake easily with a fork when fully cooked through.

Transfer fillets to a serving plate, garnish with additional fresh lemon and herbs, and serve immediately while warm.