Crispy-Skinned Salmon with Charred Broccolini and Garlic Oil
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 poundbroccolini
- 4 clovesgarlic
- ¼ cupolive oil
- 1lemon
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Thinly slice 4 garlic cloves.
- 02
Trim the thick stem ends from 1 pound broccolini.
- 03
Cut 1 lemon into wedges for serving.
- 04
Make garlic oil: warm 2 tablespoons olive oil in a small pan over low heat, add sliced garlic and 1/4 teaspoon red pepper flakes, and cook gently for 2 minutes until fragrant. Set aside.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat for 2 minutes until shimmering.
- 02
Pat salmon fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 03
Place salmon skin-side down in the hot pan and cook for 4 minutes without moving, until the skin is crispy and golden. Remove to a plate.
- 04
Add remaining 2 tablespoons oil to the pan. Add broccolini, season with remaining salt and pepper, and cook for 3 minutes, stirring once, until edges begin to char.
- 05
Return salmon skin-side up to the pan, nestling it among the broccolini. Cook for 2 more minutes until salmon is cooked through (the thickest part should flake gently).
- 06
Pour garlic oil over everything and finish with a squeeze of fresh lemon. Serve immediately.
Spice Tips
If you enjoy heat, increase the red pepper flakes in the garlic oil to 1/2 teaspoon or add a dash of hot sauce at the table. For warmth without spice, try smoked paprika stirred into the garlic oil instead.
The salmon skin crisps best when the pan is hot and dry—pat the fillets well before searing. For extra vegetables, swap broccolini for asparagus or green beans.