Pan-Seared Salmon with Quick Lemon Butter and Charred Broccoli
Ingredients
- 4 (6 oz each)salmon fillets (skin-on)
- 1 lbbroccoli
- 3 tablespoonolive oil
- 3 tablespoonunsalted butter
- 1½lemon
- 3 clovesgarlic
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 1 lb broccoli into bite-sized florets.
- 03
Cut 1.5 lemons into halves and wedges.
Method
- 01
Pat salmon fillets dry with paper towels. Season both sides generously with kosher salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side up in the pan and cook for 4 minutes without moving, until the skin is crispy and golden.
- 03
Flip salmon and cook for another 2–3 minutes, until just cooked through (it should flake gently but still feel tender). Transfer to a plate.
- 04
In the same skillet, add remaining 1 tablespoon olive oil. Add broccoli florets and cook for 4–5 minutes, stirring occasionally, until the edges are charred and the stems are tender. Season with salt and pepper.
- 05
Lower heat to medium. Add butter and minced garlic to the pan with broccoli and cook for 1 minute until fragrant. Squeeze in juice from lemon halves and sprinkle red pepper flakes over everything.
- 06
Return salmon to the skillet (skin-side down) to warm through for 1 minute. Divide among plates, spoon broccoli and pan sauce over each fillet, and serve immediately with remaining lemon wedges.
Spice Tips
For subtle heat, the red pepper flakes are already included. For more warmth, increase them to 1/2 teaspoon. Fresh dill or tarragon stirred into the pan sauce at the end adds bright herbal notes without overpowering the fish.
Salmon cooks quickly, so don't walk away from the pan. If you prefer your salmon more well-done, add 1–2 minutes to the second cook time. The recipe doubles easily for 6–8 people.