How long should I broil salmon to achieve that perfect balance of tenderness and flavor? Is it truly a matter of mere minutes, or does it require a nuanced approach? With the plethora of cooking methods available, broiling stands out as a swift yet effective technique to elevate the rich, buttery essence of salmon. However, striking the right duration can be quite perplexing. Should I be vigilant, monitoring every few seconds to prevent overcooking, or is there an optimal timeframe that guarantees a succulent interior? Considering the myriad variables—thickness of the fillet, the intensity of the broiler, and personal taste preferences—what guidelines can I follow to ensure my salmon emerges from the oven flaky and moist, rather than dry and uninviting? Would it be prudent to use a food thermometer to determine doneness, or are there seasoned tricks to gauge readiness by sight and texture alone? What are the common pitfalls to avoid during this culinary endeavor?