At least 1 hour before grilling, soak wood chunks or chips in enough water to cover. Drain before using.
Cut a piece of double-thickness heavy foil slightly larger than the salmon. Arrange half of the rosemary sprigs and half of the thyme sprigs on top of the foil; arrange one-third of the lemon slices on top of the herb sprigs. Lay the salmon on top of the herb sprigs and lemon slices. Season the cavity of the salmon with sea salt and cracked pepper. Place another one-third of the lemon slices inside the cavity of the fish. Place the remaining rosemary and thyme sprigs on top of the lemon slices in the cavity of the fish. Place remaining lemon slices on top of the herb sprigs in the cavity of the fish. Brush stuffed fish with melted butter.
Prepare grill and wood chunks or chips for indirect grilling. Test for medium-low heat above the drip pan. Place the fish on foil on the grill rack over the drip pan. Cover and grill for 40 to 50 minutes or until fish flakes easily when tested with a fork.
Remove fish from grill. Wrap fish tightly in foil; let stand for 5 minutes. Serve with Chipotle Cream Sauce. If desired, garnish with lemon wedges and additional fresh herbs. Makes 8 to 10 servings.
Chipotle Cream Sauce
In a small bowl combine sour cream; milk; chives; chile pepper, drained and finely chopped; and 1adobo sauce. Makes about 1 cup.