For this recipe, season salmon fillets with spices and garnish with lemon.

I fell into the Atlantic Ocean once. I was 15 or 16 years old and toppled over the side of a boat. I’ve also fallen into Lake Washington in Seattle and into Lake Norman in North Carolina.

I was not fishing during any of these times. I just tripped and unceremoniously entered the water. It’s ironic that I live in a prime fishing location on the Columbia River. If I was a fisher, I believe fish would presume I didn’t need a pole and was planning on jumping in and catching them with my bare hands.

I come from a long line of fishing lovers, on both sides of my family. The idea of it never caught on with me, mostly because I’m highly susceptible to motion sickness. I’m the person that struggles crossing the Puget Sound on a passenger ferry. So I’m definitely not a mouth of the Columbia River kind of person.

I may not be a fish catcher, but I am a fish eater. Being Southern, this used to translate into fried fish with hushpuppies. Since living in the Northwest, I’ve expanded my fish repertoire – salmon is now a favorite as well. Although I’d still like the side of hushpuppies.

Honestly, I don’t know the difference between Coho and Chinook salmon. I do know that wild-caught is best and that simply prepared is what works for me. I hate the thought of ruining a lovely piece of fish using a complicated recipe.

I have several fishers in my life and am grateful for the gifts they bring me from the river. I’m content to watch their boats safely from land and know that they love being on the water. I haven’t fallen into the Columbia River yet, but when I eventually do, know that it’s because I tripped and not that I was fishing.

Broiled salmon with lemon and mustard

Slightly adapted from Melissa Clark

The simple preparation can be easily doubled or tripled for a crowd. The broiler transforms the mustard into a lovely caramelized mantle, and the lemon gives the fillets a zing of brightness.

Ingredients

• Two 6- to 8-ounce salmon fillets, skin-on, 1-inch thick

• 1/2 teaspoon kosher salt, more to taste

• Freshly-ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon Dijon mustard

• Lemon wedges for serving

Directions

Position one oven rack 6 inches from the broiler then heat the broiler. Season the salmon fillets all over with 1/2 teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.

In a small bowl, whisk the oil and mustard until well-mixed. Brush the tops and sides of the salmon with this mustard mixture.

Broil until the salmon is opaque with a brown crust, about 7 to 9 minutes for medium. The center of the fillets will be dark pink. For thinner fillets, reduce cooking time by about 1 minute.

For more well-done fish, cook an additional minute. Squeeze a lemon wedge over the cooked fillets and serve with more lemon wedges on the side.