Mix yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl.
Reserve 2 tablespoons of the sauce; cover and refrigerate.
Put salmon in a medium sealable plastic bag.
Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 20-30 minutes.
Preheat grill to medium-high.
Oil the grill rack.
Remove the salmon from the marinade.
Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side.
Top the salmon with the reserved sauce and garnish with lemon wedges.