Weeknight Broiled Salmon with Chermoula Herb Crust

packed fresh cilantro leaves, finely chopped (plus more for garnishing)

extra virgin olive oil

large garlic cloves, pressed

zest of 1 lemon

freshly squeezed lemon juice

drained capers, finely chopped

to 1.25 lbs (roughly 16-20 ounces) center-cut piece of Alaskan King salmon (I highly recommend using the more expensive Alaskan King salmon over the more common Atlantic salmon, as the taste and quality is unparalleled)

kosher sea salt

freshly ground black pepper

fresh lemon wedges or slices, for serving