Ingredients
-
1 tablespoon grated lemon zest
-
3 tablespoons lemon juice
-
2 tablespoons extra-virgin olive oil
-
2 teaspoons grated garlic
-
1 teaspoon freshly ground pink peppercorns or 1/4 teaspoon ground black pepper, plus more for garnish
-
1 teaspoon salt, divided
-
1 pound center-cut salmon fillet, skinned and cut into 1-inch pieces
-
1 medium lemon, cut into 8 wedges (optional)
-
1 tablespoon chopped fresh flat-leaf parsley
Directions
- Whisk lemon zest, lemon juice, oil, garlic, ground pepper and 3/4 teaspoon salt together in a medium nonreactive bowl until emulsified, about 30 seconds. Add salmon; toss until evenly coated. Let the salmon marinate, uncovered, at room temperature for 15 minutes.
- Position oven rack 4 inches from heat source; preheat broiler. Line a broiler-safe baking sheet with foil. Arrange the salmon pieces in an even layer on the prepared baking sheet; drizzle the remaining marinade over the salmon. Sprinkle evenly with the remaining 1/4 teaspoon salt. Place lemon wedges on the baking sheet, if using.
- Broil until an instant-read thermometer inserted into the thickest portion registers 145°F, 5 to 7 minutes. Using tongs, transfer the salmon pieces to a serving platter. If using, squeeze the broiled lemon wedges over the salmon. Sprinkle with parsley. Garnish with additional ground pepper, if desired.
