Easy Sockeye Salmon

Ingredients

• 1 1/2 pounds or 4 (6-ounce) sockeye salmon fillets, wild caught
• Olive oil, for brushing
• ¾ teaspoon kosher salt, plus more for brining
• 1 teaspoon lemon pepper (no salt added*) or freshly ground black pepper to taste
• ¼ teaspoon garlic powder
• 1 lemon, zested and half sliced
• 1 handful fresh Italian parsley

Instructions

1. Brine the salmon (optional): In a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes.
2. Prep the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Sprinkle salmon with the kosher salt*, lemon pepper, and lemon zest (evenly divided among the fillets).
3. Broil the salmon: Broil (on a center rack if possible) for about 8 to 11 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Broil about 5 minutes for very thin salmon. Keep an eye on it because it can brown quickly.
4. Alternatively, bake the salmon: Bake the salmon for 13 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.
5. Serve: To serve, spritz with the juice of ½ lemon and garnish with slices cut from the other half.