Some cooks broil salmon with the skin up, so the fat in the skin can baste and protect the flesh. Others broil it skin down, so the top of the fish looks a little charred when served. This is the skin down method. With your fingers, feel the flesh side (side that was closest to the bone) for pin bones. Remove them with tweezers or tongs. Rub pieces of boneless salmon on both sides with olive or vegetable oil. Sprinkle it with salt and pepper. Set it skin side down in a baking dish. Heat a broiler and set a rack 6 inches from the element. Broil the fish for 6 to 8 minutes, depending on thickness, or until a meat thermometer inserted into the thickest part of the fish registers 145 degrees. Sprinkle with lemon.Sheryl Julian can be reached at email@example.com. Follow her on Twitter @sheryljulian.