Crispy-Skinned Salmon with Charred Broccoli and Garlic Oil
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1 poundbroccoli
- ¼ cupolive oil
- 4 clovesgarlic
- 1lemon
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut broccoli into 2-inch florets.
- 02
Mince 4 garlic cloves.
- 03
Cut lemon into wedges.
Method
- 01
Preheat your oven to 425°F. Pat the salmon dry with paper towels and season both sides generously with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Pour olive oil into a large rimmed baking sheet and add minced garlic. Warm in the oven for 2 minutes until fragrant.
- 03
Arrange broccoli florets on the sheet, toss with the warm garlic oil, and scatter around the edges. Roast for 8 minutes until the florets begin to char.
- 04
Remove the sheet, nestle salmon fillets skin-side down among the broccoli, and drizzle with a little extra oil from the pan.
- 05
Roast for 10–12 minutes, until the salmon is opaque throughout and the skin is crispy. The internal temperature should reach 145°F.
- 06
Divide salmon and broccoli among four plates. Squeeze fresh lemon juice over everything and sprinkle with red pepper flakes.
Spice Tips
For deeper heat and smokiness, increase red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika to the garlic oil. A dash of white miso mixed into the oil beforehand adds umami complexity without changing the flavor profile noticeably.
If your salmon fillets are very thick, start them a few minutes before adding the broccoli. The beauty of this sheet pan is minimal cleanup—everything finishes at once.