Broiled Salmon (with paprika glaze)

0 Preheat the oven’s broiler. Place an oven rack about 6 to 8 inches beneath the broiler.
1 Line a sheet pan with foil. Spray it lightly with nonstick cooking spray. (This will make clean-up easy.)
2 Arrange salmon fillets skin-side down on the sheet pan. Use a sharp knife to cut / score the salmon a few times. (Note: Focus the slices on the thickest part of the salmon and slice about halfway through. This step will help the salmon to cook evenly and will allow more flavor to reach the center of the fish.)
3 Whisk together mayonnaise, paprika, honey, salt, Worcestershire sauce, garlic powder, and black pepper.
4 Brush or rub the mayo blend over the top and sides of the fish, including pressing some down into the slits.
5 Turn on the oven / exhaust fan. (Oil from the salmon can sputter up as it cooks and will occasionally cause smoking, so keep an eye on it as it cooks and make sure your kitchen has ventilation.)
6 Broil until the salmon is golden brown on top and flakes easily with a fork, 6 to 12 minutes, depending on thickness. (An instant read thermometer inserted in the thickest part should register 130°F.)
7 Optional step: If you want to serve the salmon flaked (like over a salad or in tacos), gently shred it right on the pan. Remove and discard salmon skin. Gently stir salmon into cooking liquids on the pan. 
8 Serve the salmon with lemon or lime wedges to squeeze over top.