Broiled Salmon and Broccoli

When I need a nourishing dinner on the table in record time, this broiled salmon and broccoli recipe is a true lifesaver. The broiler makes quick work of both the salmon and crispy charred broccoli, while a tangy Dijon-mayo sauce locks in all the moisture. With just one sheet pan to wash, it is the kind of easy meal you will reach for again and again.

I found this recipe on a hectic weeknight and could not believe how simple yet impressive it felt My family now requests it when they want something both comforting and quick

Ingredients

• Pre cut broccoli florets: provide a crisp contrast to the tender salmon Look for bright green pieces without yellowing and avoid tough stems
• Extra virgin olive oil: brings out the broccoli's flavor and helps with that char Seek out a good quality oil for best taste
• Kosher salt and black pepper: build seasoning into every layer Choose freshly cracked pepper for extra heat
• Scallions: add gentle onion flavor and color Try to select firm stalks with bright green tops
• Lemon: delivers both zest and fresh zing to balance the richness Pick a lemon that feels heavy for its size for a juicier squeeze
• Mayonnaise: keeps salmon juicy under the broiler Use a real egg mayonnaise for the creamiest sauce
• Dijon mustard: brings tangy depth Choose a smooth Dijon for even mixing
• Center cut skinless salmon fillets: cook evenly and look beautiful Ask for pieces of similar thickness so everything finishes at the same time

Step by Step Instructions

Prep the Broiler and Sheet Tray:

Place an oven rack close to the broiler element about two inches away Line a large sheet tray with foil for easier cleanup

Char the Broccoli:

Spread broccoli florets on the prepared tray and drizzle with olive oil Add a generous pinch of salt and pepper Toss well so every floret is coated and spread out in a single layer Place under the broiler Let the broccoli char while you begin prepping the sauce and fish You want visible golden edges and a bit of blistering

Make the Sauce:

Thinly slice your scallions and zest the lemon into a small mixing bowl Add mayonnaise Dijon mustard a pinch of salt and pepper Mix it all together until creamy and flecked with green and lemon

Prepare the Salmon Fillets:

Take the tray out of the oven and nudge the broccoli to the edges Place the salmon fillets in the center Season all over with salt and pepper Spoon the creamy Dijon mixture evenly over each fillet Use the back of a spoon to spread it right to the edges

Broil and Finish:

Return tray to the broiler Rotate the pan halfway through for even browning Broil until the sauce turns deep golden and the salmon flakes easily when pressed with a fork This takes about five minutes Meanwhile cut half the lemon into wedges

Serve:

Arrange salmon and broccoli onto plates or a platter Add lemon wedges for squeezing Serve right away for that perfect just cooked texture

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Salmon was always my mom's go to for special occasions She loved how easy it was to make it feel fancy in minutes Now watching my own kids reach for those buttery charred broccoli pieces feels like keeping that tradition alive

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days To keep the salmon from drying out reheat gently in a low oven or eat cold over salad for lunch I have found the broccoli is best eaten fresh for maximum crunch but it is still tasty tossed into a grain bowl the next day

Ingredient Substitutions

If you cannot find center cut salmon any firm white fish like cod or steelhead trout will work For more robust flavor swap in whole grain or spicy brown mustard Swap out scallions for chives or a quarter of a small shallot finely minced For a dairy free version use a vegan mayo

Serving Suggestions

Pair this dish with steamed rice light couscous or mashed potatoes for a heartier meal A chilled glass of white wine matches perfectly Or serve everything right from the tray picnic style with crusty bread to mop up the creamy sauce

Cultural and Historical Context

Broiling is a classic restaurant method for speed and caramelization Older generations relied on the broiler for quick meals before weeknight air fryers were even a thought This recipe brings that tradition home with simple pantry basics and wild caught fish for a weeknight worthy feast

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Recipe FAQs

→ How do I keep salmon from drying out under the broiler?

The creamy Dijon-mayonnaise mixture layered on top acts as a barrier, locking in moisture and adding flavor while the fish cooks under high heat.

→ Can I use frozen broccoli florets?

Yes, thaw and thoroughly dry frozen broccoli before broiling to achieve good charring and avoid excess moisture on the tray.

→ How do I know when broiled salmon is done?

Salmon is ready when it's opaque throughout and flakes easily with a fork. It should reach an internal temperature of 125–130°F for moist results.

→ Can I substitute another fish for salmon?

Yes, fillets of firm white fish such as cod or halibut also work well with this method and Dijon coating.

→ Is it necessary to line the tray with foil?

Foil makes cleanup easier and prevents sticking, especially helpful with the creamy sauce and broiled vegetables.