Broiled Salmon Fillet with lemon and dill

I really can't eat enough seafood, especially when it's super fresh! One of my favorite things to eat is Atlantic salmon. Here is a quick, super simple way to prepare whole salmon fillets, a recipe that works just as well with smaller fillet portions or steaks, or pretty much any seafood for that matter.

Simple seasoning of kosher salt and fresh cracked black pepper, a drizzle of olive oil and some fresh herbs from the garden such as dill or chives, and a good squeeze of fresh lemon once cooked, is all you need to be a master salmon chef. The key is not to overcook it. While salmon is pretty forgiving when it does come to being overcook, because of its fat content (healthy Omega-3 fats), it is exceptionally good when cooked just to the point of doneness.Many people actually prefer a touch of rawness in the center.When I cook my salmon, either by grill, broiler or frying, my goal is to cook it just to the point where the rawness in the center is down to a sliver or has just disappeared. Whatever method, I make sure the heat source is pretty hot. Depending on the thickness, I typically cook it about 4 minutes on side A and 3 minutes or less on side B, starting skin side down. I also love to get the skin crispy as it is quite tasty. Then I let it rest for a couple of minutes and when it hits the plate it is super juicy!