Broiled herb-crust salmon

In a mortar, smash a sliced garlic clove, a big pinch of kosher salt, tarragon and Italian parsley into a paste, a minute or two.

Work in Dijon mustard and mayonnaise; switch to a wooden spoon and season with cayenne and a small squeeze of lemon juice; taste and adjust.

Set the salmon on a lightly oiled foil-lined sheet pan, sprinkle with a little salt and spread the mixture over the top and a little on the sides.

Preheat the broiler on high with the rack about 8 inches below the heat; heat the sheet pan on a burner about a minute until it sizzles.

Broil on high until browned and bubbling, turning the pan for even browning and not walking away.

Turn off the broiler, set the oven to 350F and cook another 5 or 6 minutes until cooked through, about 130 internal.