A good rule of thumb is to cook fish 10 minutes per inch of thickness, measuring at the thickest part.
3/4 cup low-fat mayonnaise (such as Hellman's Just 2 Good!)
1 1/4 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
4 (6-ounce) salmon fillets
1/8 teaspoon salt
1/8 teaspoon pepper
Lemon wedges (optional)
How to Make It
Combine first 6 ingredients in a small serving bowl. Cover and chill.
Sprinkle fillets evenly with salt and pepper. Place fillets, skin side up, on a broiler pan coated with cooking spray. Broil 4 minutes; turn fillets, and broil 6 minutes or until fish flakes easily when tested with a fork. Serve fillets with sauce and, if desired, lemon wedges.