Broiled Sockeye Salmon

Sometimes the best recipe is the simplest one. Wild sockeye salmon's deep ruby color, rich flavor, and natural oil content make it absolutely shine under a high broiler. A touch of salt, pepper, and a drizzle of olive oil are all you need. The intense overhead heat caramelizes the surface while the interior stays silky and moist. This is the recipe you'll use more than any other — and the one that proves great ingredients need minimal intervention.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each)
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional)
• Lemon wedges for serving

Instructions

1. Position rack: Place oven rack 6 inches from the broiler element. Set broiler to high and let it preheat for 5 minutes. Line a broiler-safe pan with foil for easy cleanup.
2. Prep salmon: Pat salmon portions completely dry with paper towels. Drizzle with olive oil and season evenly with salt, pepper, and garlic powder if using.
3. Arrange: Place salmon skin-side down on the prepared pan, leaving space between each portion for even heat circulation.
4. Broil: Broil for 6-8 minutes, without flipping, until the top is caramelized and the fish is opaque with a slightly deeper pink center. Internal temperature should reach 125°F for medium or 145°F for well-done.
5. Rest: Remove from broiler and let rest 2 minutes. The carryover heat will bring the temperature up 5-10 degrees.
6. Serve: Transfer to plates and serve immediately with lemon wedges.