The most basic way to prepare a good salmon filet.  I stress, a _good_
filet, there isn't much to this recipe, so the flavor of the salmon
has to be the star.  Luckily, this isn't a problem out here in the
Pacific Northwest.  I wouldn't make this recipe with Atlantic or
farmed salmon.  Use those weakly flavored fish for salmon quiches and
seafood salads.

salmon filet, skin still on, de-boned
half of a lemon, sliced thinly
coarse sea salt
olive oil in a sprayer, PAM or other cooking spray

Preheat broiler.

Spray cooking pan or cast iron skillet with cooking spray.

Place salmon filet in cooking pan, skin side down.

Sprinkly salmon liberally with sea salt, then cover with lemon slices.
Spray lemons with cooking spray.

Place under a broiler for 5-8 minutes, until salmon is flakey.  Since
most salmon filets tend to be thinner on one end, you may section off
the thinner end and remove it to a place, then allow the rest to cook
for another 2 minutes or so.  If presentation of the entire filet is
important, turn off broiler when thinner ends are done, move the pan
to a lower shelf, and allow the filet to finish in the hot oven.