Seared Salmon With Steamed Broccoli – A Simple, Satisfying Weeknight Meal

Seared salmon with steamed broccoli is the kind of meal that makes you feel put-together with minimal effort. It’s quick, wholesome, and tastes like something you’d order at a nice bistro. The salmon gets a crisp, golden crust while staying tender inside, and the broccoli turns bright green and perfectly tender.

You can make it on a busy weeknight without stressing, and it still feels special. If you want a clean, flavorful dinner that doesn’t need a long ingredient list, this one’s for you.

Seared Salmon With Steamed Broccoli - A Simple, Satisfying Weeknight Meal

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 salmon fillets (about 5–6 oz each), skin-on if possible
• 1 large head of broccoli, cut into florets (or 2 small heads)
• 2 tablespoons olive oil (or avocado oil)
• 1 tablespoon unsalted butter (optional but recommended)
• 1 lemon, halved (zest optional)
• 1 garlic clove, finely minced (optional)
• Salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)
• Fresh herbs for garnish: parsley, dill, or chives (optional)

Method

 

1. Prep the salmon. Pat the fillets very dry with paper towels. Dry fish sears better and browns beautifully. Season both sides with salt and pepper.
2. Prep the broccoli. Cut broccoli into even florets so they cook at the same rate. Rinse and set aside. If you like, peel and slice the stems—they’re tender and tasty.
3. Start the pan. Heat a large stainless-steel or cast-iron skillet over medium-high heat. When the pan is hot, add the olive oil and swirl to coat.
4. Sear the salmon skin-side down. Place fillets in the pan, skin-side down if they have skin. Press gently with a spatula for the first 10–15 seconds to prevent curling. Cook without moving for 4–5 minutes, until the skin is crisp and the color changes about two-thirds up the sides.
5. Flip and finish. Reduce heat to medium. Flip the salmon and cook 1–3 more minutes, depending on thickness, until the center is just translucent or reaches about 125–130°F for medium. In the last minute, add the butter and minced garlic (if using) to the pan and spoon it over the fish.
6. Steam the broccoli. While the salmon sears, bring 1 inch of water to a simmer in a pot fitted with a steamer basket. Add broccoli, cover, and steam for 3–5 minutes, until bright green and tender-crisp. Season with salt, pepper, and a squeeze of lemon.
7. Add lemon and finish. Zest a little lemon over the salmon if you like. Squeeze fresh lemon juice over both the salmon and broccoli. Add red pepper flakes for a hint of heat.
8. Plate and garnish. Serve salmon alongside the broccoli. Spoon any pan juices over the fish. Top with chopped herbs for freshness.

What Makes This Special

This recipe keeps things simple while still delivering big flavor. A hot pan and a light seasoning give the salmon a restaurant-style crust without complicated techniques.

Steamed broccoli is a classic side that complements the rich fish, and a quick lemon-butter drizzle ties everything together.

It’s also flexible. You can swap in different herbs, use ghee or olive oil, or add a garlic twist. Best of all, the whole meal comes together in about 20 minutes, making it perfect for busy schedules.

Ingredients

• 4 salmon fillets (about 5–6 oz each), skin-on if possible
• 1 large head of broccoli, cut into florets (or 2 small heads)
• 2 tablespoons olive oil (or avocado oil)
• 1 tablespoon unsalted butter (optional but recommended)
• 1 lemon, halved (zest optional)
• 1 garlic clove, finely minced (optional)
• Salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)
• Fresh herbs for garnish: parsley, dill, or chives (optional)

How to Make It

1. Prep the salmon. Pat the fillets very dry with paper towels.

   Dry fish sears better and browns beautifully. Season both sides with salt and pepper.

2. Prep the broccoli. Cut broccoli into even florets so they cook at the same rate. Rinse and set aside.

   If you like, peel and slice the stems—they’re tender and tasty.

3. Start the pan. Heat a large stainless-steel or cast-iron skillet over medium-high heat. When the pan is hot, add the olive oil and swirl to coat.
4. Sear the salmon skin-side down. Place fillets in the pan, skin-side down if they have skin. Press gently with a spatula for the first 10–15 seconds to prevent curling.

   Cook without moving for 4–5 minutes, until the skin is crisp and the color changes about two-thirds up the sides.

5. Flip and finish. Reduce heat to medium. Flip the salmon and cook 1–3 more minutes, depending on thickness, until the center is just translucent or reaches about 125–130°F for medium. In the last minute, add the butter and minced garlic (if using) to the pan and spoon it over the fish.
6. Steam the broccoli. While the salmon sears, bring 1 inch of water to a simmer in a pot fitted with a steamer basket.

   Add broccoli, cover, and steam for 3–5 minutes, until bright green and tender-crisp. Season with salt, pepper, and a squeeze of lemon.

7. Add lemon and finish. Zest a little lemon over the salmon if you like. Squeeze fresh lemon juice over both the salmon and broccoli.

   Add red pepper flakes for a hint of heat.

8. Plate and garnish. Serve salmon alongside the broccoli. Spoon any pan juices over the fish. Top with chopped herbs for freshness.

Storage Instructions

• Refrigerator: Store leftover salmon and broccoli in separate airtight containers for up to 2 days.

  Keep the lemon wedge separate to avoid bitterness.

• Reheating: Reheat salmon low and slow. Use a 275°F oven for 10–12 minutes or a covered skillet over low heat with a splash of water. Avoid microwaving on high—it dries the fish.
• Freezing: Cooked salmon can be frozen for up to 2 months.

  Wrap tightly to prevent freezer burn. Thaw overnight in the fridge and reheat gently. Broccoli doesn’t freeze as well after steaming; it tends to get mushy.

• Make-ahead tip: You can prep broccoli florets and portion the salmon a day ahead.

  Pat dry and season just before cooking.

Benefits of This Recipe

• Fast and reliable: On the table in about 20 minutes, with very little cleanup.
• Nutritious: Salmon provides omega-3s and protein; broccoli adds fiber, vitamin C, and antioxidants.
• Flexible for diets: Naturally gluten-free and low-carb, and easy to make dairy-free by skipping the butter.
• Restaurant quality at home: A crisp sear and fresh lemon bring big flavor without complicated techniques.

Common Mistakes to Avoid

• Starting with wet fish: Moisture prevents browning. Always pat the salmon very dry.
• Overcrowding the pan: Too many fillets lower the heat and cause steaming, not searing. Cook in batches if needed.
• Overcooking: Salmon goes from tender to dry quickly.

  Pull it at 125–130°F for medium and let it rest 2 minutes.

• Skipping the press: A quick press at the start prevents the fillet from curling and ensures even contact with the pan.
• Oversteaming the broccoli: Stop when it’s bright green and just tender. If it’s olive drab, it’s overdone.
• Forgetting acid and salt: Lemon and a pinch of salt bring the whole dish to life. Taste and adjust before serving.

Alternatives

• Seasoning swaps: Try smoked paprika and garlic powder, lemon pepper, or a dill-and-mustard rub.
• Different fats: Use ghee for a nutty taste or avocado oil for a high smoke point.

  For a richer finish, whisk a knob of butter with lemon and a pinch of salt.

• Vegetable options: Swap broccoli for broccolini, asparagus, or green beans. Roast them if you prefer deeper flavor.
• Sauce ideas: Spoon over a quick yogurt-dill sauce, honey-mustard glaze, or a light soy-ginger drizzle.
• Cooking method: If you’d rather not sear, bake the salmon at 400°F for 10–12 minutes. Broil for 1 minute at the end for color.
• No-skin fillets: Still great—just make sure the pan is well-oiled and hot, and reduce the first side’s sear time slightly.

FAQ

How do I know when the salmon is done?

Look for opaque flesh that flakes easily with a fork but stays moist in the center.

The best guide is temperature: 125–130°F for medium. If you don’t have a thermometer, check for a slight translucence in the center and remove it from heat to rest.

Can I use frozen salmon?

Yes, just thaw it fully in the refrigerator overnight and pat it very dry. Frozen fillets often hold more moisture, so drying is extra important for a good sear.

Do I need to remove the skin?

No.

Skin-on salmon is ideal for searing because it protects the flesh and crisps up nicely. If you prefer no skin, it will still work—just be gentle when turning.

What if I don’t have a steamer basket?

Use a colander or metal sieve set over a pot with a little simmering water, making sure the water doesn’t touch the broccoli. Cover with a lid or foil.

You can also microwave the broccoli with a splash of water in a covered bowl for 2–3 minutes.

How can I keep the house from smelling fishy?

Buy fresh salmon with a clean, ocean-like scent and cook it promptly. Keep the pan hot for a quick sear, and finish with lemon. Ventilation helps—turn on the fan or open a window—and wipe the pan while it’s warm.

What should I serve with it to make it a full meal?

It pairs well with rice, quinoa, roasted potatoes, or couscous.

For a lighter option, add a simple side salad with a lemony vinaigrette.

Can I meal prep this?

Yes, but keep in mind salmon is best the day it’s cooked. For meal prep, slightly undercook the salmon and reheat gently. Store sauces separately and dress the broccoli with lemon right before eating.

Final Thoughts

Seared Salmon with Steamed Broccoli is the kind of recipe that fits real life.

It’s fast, healthy, and tastes like you put in more effort than you did. With a hot pan, a squeeze of lemon, and a few pantry staples, you can make a balanced dinner any night of the week. Keep this one in your rotation—you’ll use it often, and it won’t let you down.