Broiled Salmon with Chili-Lime Mayonnaise

Ingredients

• 1 cup mayonnaise
• 2 tablespoons harissa chili paste, plus more if desired
• Finely grated zest of 2 limes plus 2 teaspoons fresh lime juice
• 1/2 teaspoon ground coriander seed
• 2 pounds boneless center-cut salmon fillet, with or without skin and either whole or divided into individual portions
• Kosher salt and freshly ground black pepper

Directions

1. Heat the broiler, positioning an oven rack about 6 inches from the broiler element. While it warms up, mix the mayonnaise, harissa, lime zest and juice, and coriander seed in a small bowl. Add salt and pepper, then taste and stir in more harissa if you want extra heat.
2. Cover a rimmed baking sheet with aluminum foil. Sprinkle the salmon lightly with salt and pepper on all sides. Place it on the lined pan, then spread the harissa mayo over the top and along the sides in a thin, even coating.
3. Broil the salmon until the top is browned and the middle reads 115 to 125 degrees F for medium-rare to medium, about 5 minutes. Leaving the oven door slightly open can help stop the broiler from cycling off and on, though some ovens behave differently. If the top colors before the center is cooked enough, turn off the broiler, set the oven to 425 degrees F, and keep cooking until done; this should take no more than 1 to 2 minutes longer.
4. Move the salmon to plates or a platter and serve.