How to cook salmon

...without really trying, apparently.

A friend this afternoon asked me how I cook salmon; I sent her this "recipe" that I made the other day along with some basic facts about fish, which she'd never dealt with before. She replied, "Typical you - this is so unhelpful, I need real measurements!"

My mother never measures either, so at least I guess I come by it honestly. Anyway, for your entertainment and for my recollection later on:

Preheat broiler. Rinse, pat dry, and de-bone your fish. Remove skin if you feel adventurous. Place fish skin-side down on oiled, foil-lined broiler pan; lightly salt/pepper.

Mix together:
Almost-equal parts honey and Dijon mustard (lean towards more mustard than honey) - enough so it looks like it will cover all the fish
Garlic, minced (start with 1/2 clove per person - if you like more, use more, if you like less, scale it back)
A glug of vinegar - not balsamic, but red wine, white wine, champagne, cider, etc. would all do nicely
A squeeze of lemon
A pinch of salt
A few grinds of black pepper

Spread honey-mustard mixture on fish.

Broil fish until barely cooked through; start checking when the fat (that white stuff, yes fish does have fat) starts to come out of the fish. Steaks will take longer than filets. I like mine less done, as long as it's quality salmon, but cook it to your taste.

The honey makes a nice glaze when it cooks, and the mustard/garlic/vinegar keep it from being boring. I placed mine on a bed of wilted kale with some roasted carrots on the side, but this goes with anything - it'd be just as great on top of a salad with a mustard-balsamic vinaigrette.

Mmmm, fish.