Introduction

Do you ever have those nights when you’re craving something delicious, a little bit fancy, but also, like, ridiculously easy to whip up? I know I do! This Aji Amarillo Salmon and Broccoli recipe is my secret weapon for those evenings. It brings a burst of vibrant flavor that feels like a special treat, but honestly, it’s so simple, you’ll be making it all the time. It reminds me of those cozy weeknight dinners where everyone gathers around the table, happy and well-fed, without a mountain of dishes to tackle afterward. Let’s get cooking!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at under 30 minutes. Perfect for busy weeknights!
Easy: Minimal chopping, simple steps, and one pan? Yes, please!
Giftable: Okay, maybe not the salmon itself, but the Aji Amarillo sauce is a revelation you’ll want to share!
Crowd-pleasing: The bright, slightly spicy, creamy sauce is a hit with everyone, even picky eaters. Plus, who doesn’t love perfectly cooked salmon and tender broccoli?

Ingredients

Gather ’round, let’s see what we need. Don’t worry, it’s a short and sweet list!

1/2 cup mayonnaise: This is our creamy base. Use your favorite, full-fat mayo for the best results!
3 to 4 tablespoons aji amarillo paste: This is where all the magic happens! Aji amarillo brings a unique fruity heat. Start with 3 tablespoons and add more if you like it spicier. You can usually find this in the international aisle of well-stocked grocery stores or at Latin American markets.
4 (6-ounce) salmon fillets: Wild-caught or farm-raised, whatever you prefer. Look for fillets with nice, vibrant color.
12 ounces broccoli florets: Fresh is best here! You can buy them pre-cut or chop up a head or two yourself.
Olive oil: Just a drizzle to help our broccoli get nice and crispy.
Kosher salt: For seasoning, of course!
Black pepper: Freshly ground is always my go-to for the best flavor.

How to Make It

Alright, chef, let’s get this show on the road! You’ll be amazed at how quickly this comes together.

Preheat and Prep: First things first, let’s get that oven nice and hot. Preheat it to 425°F (220°C). I like to place a rack in the upper third of the oven, as this helps us get that lovely char on our broccoli and salmon later. Grab a rimmed baking sheet and line it with foil – this makes cleanup a breeze! Pop the lined sheet into the preheating oven. Yes, we’re preheating the baking sheet! This helps everything cook faster and more evenly.
Whip Up the Sauce: In a small bowl, simply stir together the mayonnaise and the aji amarillo paste. Keep stirring until it’s beautifully smooth and creamy. If you’re new to aji amarillo, I recommend tasting it at this stage and adding a little more paste if you want a bit more kick.
Sauce the Salmon: Now, grab your salmon fillets. Spread about HALF of that gorgeous aji amarillo sauce evenly over the tops and sides of the salmon. Don’t be shy! Reserve the remaining sauce for later – it’s too good to waste.
Toss the Broccoli: In the same bowl you used for the sauce (no need to wash it!), toss your broccoli florets with a good drizzle of olive oil, a generous pinch of kosher salt, and some freshly ground black pepper. Get those florets nicely coated.
First Roast: Carefully remove the hot baking sheet from the oven (use oven mitts!). Arrange the seasoned broccoli florets around the salmon fillets on the hot sheet. Try to give them a little space so they can roast instead of steam. Pop it back into the oven.
Broil for the Finish: Let it roast for about 4 to 5 minutes. Then, switch your oven from bake to broil. Keep an eye on it! Broil for another 2 to 3 minutes, or until the salmon flakes easily with a fork and the broccoli gets those lovely browned, crispy edges.
Serve and Enjoy! You can check the salmon’s internal temperature if you like: 120°F to 130°F (49°C to 54°C) for medium-rare, or 135°F to 145°F (57°C to 63°C) for well-done. Spoon any remaining reserved aji amarillo sauce over the salmon and broccoli just before serving. Dig in and savor that amazing flavor!

Substitutions & Additions

Feeling creative? Or maybe you’re missing an ingredient? No problem! Here are some ideas:

For the Aji Amarillo Paste: If you absolutely can’t find aji amarillo paste, you could try a mix of yellow bell pepper puree and a pinch of cayenne pepper, or even a good quality yellow hot sauce, but the flavor won’t be quite the same.
Other Veggies: Asparagus spears or green beans would be fantastic in place of or alongside the broccoli. Just toss them with olive oil and seasoning too!
Add Some Citrus: A squeeze of fresh lime juice over the finished dish adds a lovely brightness.
A Sprinkle of Goodness: Top with some chopped cilantro or toasted sesame seeds for a little extra flair.

Tips for Success

A few little tricks can make this recipe even better!

Don’t Overcrowd the Pan: Give your salmon and broccoli room on the baking sheet. This ensures they roast and get nice and crispy, rather than steaming.
Watch the Broiler: Broilers are powerful! Keep a close eye on your salmon and broccoli during those last few minutes to prevent burning.
Prep Ahead: You can make the aji amarillo sauce a day in advance and store it in the refrigerator. This makes getting dinner on the table even faster!
Pat Salmon Dry: For a better sear (though we’re not really searing here, it still helps!), you can lightly pat your salmon fillets dry with a paper towel before saucing.

How to Store It

Leftovers? Lucky you! This Aji Amarillo Salmon and Broccoli is delicious cold or reheated.

Store any leftovers in an airtight container in the refrigerator.
It should stay fresh for about 2-3 days.
To reheat, I like to gently warm it in a low oven (around 300°F or 150°C) or in a skillet over medium-low heat to help retain the salmon’s moisture. Microwaving can sometimes make salmon a bit rubbery.

FAQs

Got questions? I’ve got answers!

Q: Is aji amarillo paste very spicy?: A: Aji amarillo has a medium heat level and a fruity flavor. It’s not as intensely spicy as some other chiles. You can always adjust the amount you use to your preference!
Q: Can I use a different type of fish?: A: Absolutely! Halibut, cod, or even chicken thighs would work well with this sauce, though cooking times might vary. Keep an eye on them!
Q: What’s the best way to tell if the salmon is cooked?: A: The easiest way is to gently press on the thickest part of the fillet with a fork. If it flakes easily, it’s done. For precision, use an instant-read thermometer!

Aji Amarillo Salmon & Broccoli

This Aji Amarillo Salmon and Broccoli recipe is a secret weapon for delicious, fancy, and ridiculously easy weeknight dinners. It brings a burst of vibrant flavor with minimal chopping and simple steps, all cooked on one pan.

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Prep Time 10

Cook Time 10

Servings 4 fillets

Equipment

Small bowl
rimmed baking sheet lined with foil
Oven mitts

Ingredients

Sauce

0.5 cup mayonnaise full-fat for best results
3 tablespoons aji amarillo paste start with 3, add more for spicier

Main ingredients

4 fillets salmon 6-ounce each, wild-caught or farm-raised
12 ounces broccoli florets fresh
drizzle olive oil
pinch kosher salt
grind black pepper freshly ground

Instructions

Preheat oven to 425°F (220°C). Place a rack in the upper third of the oven. Line a rimmed baking sheet with foil and place it in the preheating oven.
In a small bowl, stir together mayonnaise and aji amarillo paste until smooth. Taste and add more paste if desired.
0.5 cup mayonnaise
Spread half of the aji amarillo sauce evenly over the salmon fillets. Reserve the remaining sauce.
0.5 cup mayonnaise
In the same bowl, toss broccoli florets with olive oil, kosher salt, and black pepper.
0.5 cup mayonnaise
Carefully remove the hot baking sheet from the oven. Arrange the seasoned broccoli around the salmon fillets, giving them space.
0.5 cup mayonnaise
Roast for 4 to 5 minutes. Switch oven to broil and broil for another 2 to 3 minutes, or until salmon flakes easily and broccoli is browned.
0.5 cup mayonnaise
Spoon any remaining reserved aji amarillo sauce over the salmon and broccoli before serving.

Notes

You can make the aji amarillo sauce a day in advance. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently in a low oven or skillet.