Chopped fresh herbssuch as parsley, dill, or chives (optional, for serving)
Position the oven rack to the upper third of your oven; it should be about 6 inches from the broiling element at the top.
Line a baking dish large enough to hold the salmon fillets in a single layer without touching with aluminum foil or broiler-safe parchment paper. Arrange the fillets evenly across the pan, skin-side down.
Brush the fillets with oil, then use a small spoon to sprinkle evenly with the Salmon Seasoning.
Broil the salmon fillets until the salmon flakes easily with a fork, it appears medium rare in the center, and the internal temperature on an instant read thermometer inserted at the thickest part reaches 135 degrees F, about 7 to 9 minutes (check early at the 6-minute mark to gauge progress). If you prefer your salmon well-done, leave it in for another minute or so, until the internal temperature reaches 140 degrees F. DO NOT overcook. If at any point the top of the salmon starts to look too dark for your liking, loosely tent it with foil.
Let the salmon rest 5 minutes (the carryover cooking will bring it all the way to temperature). Serve warm
TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.