By Sam Hoffer - My Carolina Kitchen
Wild salmon fillet, ¾ pound, preferable with the skin left intact
1 tablespoon grapeseed oil, or any transfat-free neutral tasting oil
Kosher salt & freshly ground black pepper
A few crushed pink peppercorns give it a nice twist (optional)
A squeeze of fresh lime juice
Put salmon in a dish; rub with oil, salt & pepper generously and let sit at room temperature for ten to fifteen minutes. Preheat the broiler.
Arrange fish, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the fish under the broiler about three inches from the source of heat. Broil 8 to 10 minutes or just until it is cooked through. It’s not necessary to turn the fish. If it starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Take care not to overcook or it will dry out. Remove from the oven and carefully remove the skin with a sharp knife. Squeeze with a little fresh lime juice. If not serving right away, let it cool and refrigerate, covered. It can be kept for a day or two in the refrigerator in a covered container.