Crispy-Skin Salmon + Caprese Broccoli
Warm broccoli built like a caprese salad (basil, tomato, balsamic glaze) paired with a crisp, pan-seared salmon.
Finished plate—warm broccoli, balsamic, basil, and crisp salmon skin.
What this is
This is a “same technique, different plate” version of my crispy-skin salmon. Instead of a bright, cold tabouleh, you get warm broccoli built like a caprese salad—basil, tomato, and a balsamic glaze that makes it feel a little more indulgent.
Tip: If you’re new to crispy-skin salmon, start with the original post first—same method, more detail on dialing in the sear.
Crispy-Skin Salmon + Cauliflower Tabouleh →
Recipe
Instructions
- Broccoli: Roast or sauté until edges char. Add garlic near the end so it stays fragrant, not bitter.
- Tomatoes + basil: Warm tomatoes just until they start to burst. Toss with basil off-heat.
- Salmon: Dry the skin aggressively, season, then sear skin-side down until crisp. Flip briefly to finish.
- Plate: Spoon broccoli/tomato mixture alongside, drizzle balsamic glaze, hit with lemon.
Doneness note: Pull salmon when the center is just turning opaque; carryover heat finishes it while you plate.
FAQ
Can I do this in the oven?
Yes—roast broccoli first, then do salmon in a hot skillet for the skin. If you bake the salmon entirely, the skin won’t get the same shatter-crisp texture.
What’s the best way to keep the skin crisp?
Dry skin, hot pan, and space. And once it’s cooked, don’t set it on paper towels—use a rack so steam doesn’t soften the crust.
What can I swap for broccoli?
Asparagus, broccolini, or even sautéed spinach works. Keep the basil + balsamic finish and it still reads “caprese-adjacent.”