Broiled Salmon and Broccoli

This broiled salmon and broccoli recipe is my go-to when I need a healthy dinner fast that does not sacrifice any flavor. The broiler works magic by charring the broccoli just right and keeping the salmon tender with the help of a tangy Dijon cream on top.

I tried this one evening after a long workday and was amazed by how gourmet it tasted for so little work. Now it is my weeknight secret weapon that my husband constantly requests.

Ingredients

• Broccoli florets: Precut for convenience and broils quickly for that irresistible crispy edge Look for bright green florets without yellow spots
• Extra virgin olive oil: Essential for roasting and flavor Try to pick a fresh bottle for best results
• Kosher salt and freshly ground black pepper: Both are crucial for bringing out natural flavors in salmon and vegetables Coarse kosher salt seasons more evenly
• Scallions: Adds a gentle bite and color Choose scallions with crisp green tops
• Lemon: For zest and serving Pick heavy lemons with thin skin for juiciest flavor
• Mayonnaise: The creamy base for a protective sauce Prefer full-fat mayo for best browning under the broiler
• Dijon mustard: Lends sharpness and complexity Opt for a mustard with a smooth texture and noticeable heat
• Salmon fillets: Try to select center-cut pieces of even thickness for consistent cooking Choose fillets that smell clean and look moist not dry

Step-by-Step Instructions

Prep and Broil Broccoli:

Set your broiler on high and adjust a rack just two inches from the heating element. Toss broccoli with olive oil salt and pepper directly on a foil-lined sheet tray Spread everything out so each piece gets a chance to char Broil for about six minutes while you prepare the next step

Make the Dijon Cream:

Thinly slice the scallions and finely grate the zest from your lemon. Pile both into a small bowl and add in the mayonnaise Dijon mustard and a pinch each of salt and pepper. Whisk until you have a smooth creamy sauce

Arrange Broccoli and Add Salmon:

Take the slightly charred broccoli out of the oven. Give it a gentle stir and nudge it toward the edges of the tray This will make room in the center for your salmon. Sprinkle salt and pepper all over each fillet and set them in the middle

Top Salmon with Sauce:

Using a spoon or spatula coat the top of each salmon fillet with a very generous layer of your creamy Dijon mixture Make sure it covers the fish edge to edge for the best protection from the direct heat

Broil the Salmon:

Slide the tray under the broiler again this time with the salmon added. Every oven is different but it should take about five minutes. The sauce will turn golden and the salmon will turn opaque Rotate your tray halfway through for even cooking

Finish and Serve:

Slice half your zested lemon into wedges. Arrange the cooked salmon and broccoli on plates and tuck in a few lemon wedges on the side for squeezing Serve everything while hot and the sauce is still bubbling

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I always get excited for the sauce in this dish The blend of bright lemon zest with creamy mayo balances the richness of salmon and feels restaurant worthy It is my five-minute fix for making any fish special

Storage Tips

Store leftover salmon and broccoli in an airtight container in the fridge up to two days. To reheat place everything on a tray and broil for just a minute or two so the fish does not overcook. I often enjoy the leftovers flaked over salad or cold with a dollop of Greek yogurt.

Ingredient Substitutions

No salmon Try thick white fish fillets like cod or halibut. Vegans can swap fish for thick slices of firm tofu brushed with the same sauce. If you do not have Dijon mustard use whole grain mustard or even a little horseradish for pep.

Serving Suggestions

Make this a meal by adding a scoop of rice or a tangle of garlicky noodles alongside. Leftover broccoli is great tossed into pasta or stirred into eggs for breakfast. Serve with extra lemon wedges or a quick pickle for freshness.

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Cultural and Historical Context

Broiling is a classic technique in many Western kitchens prized for its ability to caramelize and char quickly Similar sheet pan meals have roots in French and American home cooking The combination of mayo and mustard for fish is a trick I first learned from a French friend years ago and it brings a lovely bistro quality to simple seafood

Recipe FAQs

→ What does broiling do for salmon and broccoli?

Broiling exposes food to high, direct heat from above, resulting in quick cooking and deliciously caramelized, charred edges on the salmon and broccoli.

→ How does the Dijon-mayo sauce benefit the dish?

The creamy sauce acts as a protective barrier, preventing the salmon from drying out, while adding tang and richness to each bite.

→ Can this be prepared ahead of time?

The sauce and prepped broccoli can be assembled in advance, but it's best to broil just before serving to preserve texture and flavor.

→ What can be used instead of broccoli?

Try broiling other sturdy vegetables like cauliflower florets, green beans, or asparagus alongside the salmon for variety.

→ What tips ensure even broiling?

Arrange ingredients in a single layer, keep the tray close to the broiler, and watch closely to avoid burning—rotate once if needed for even charring.