It’s 5 ingredients of love, basically. Six if you count olive oil, so fine. Six ingredients of love.
Full disclosure: you know how we’re supposed to eat sustainable, wild seafood caught by fairies in a responsible manner. I know it, I know the reasons for it, I support it. I also like bright, light, pink, fatty salmon that has been farmed by angry ogres (I assume) better. It’s the taste. And the texture? Wild salmon has a darker color, less fat, and is maybe a hair more dry, and I just really like fatty salmon.
I’m a monster, I know. But! I’m trying. This here is wild-caught Alaskan salmon caught by a local human. She catches salmon in Alaska for part of the year, then sells it here for the rest of the time. It’s as close to local salmon as you can get when you live in inland South Carolina, and I’m going for it. It wasn’t dripping in its own artificially produced fat, so I fixed that with a glug of olive oil and a smear of honey. Super thin lime slices are broiled right on top, and the whole mess is ridiculously simple and good.