The 4-Ingredient Salmon Dinner I Can’t Stop Making (It Has a Secret Sauce That I Use on Everything)

My kind of weeknight dinner is one that feels effortless but delivers big flavor. Aji amarillo salmon and broccoli does both. You only need four ingredients, and the entire meal cooks on one sheet pan in under 15 minutes. The magic ingredient here is aji amarillo paste, a bright and slightly spicy Peruvian chili paste that adds depth, heat, and an almost fruity flavor (try it in aji de gallina, a classic Peruvian dish). When you mix it with mayonnaise, it becomes a creamy, golden sauce that caramelizes beautifully under the broiler. The broccoli roasts right alongside the salmon for crispy bites in every forkful.

The aji amarillo paste does all the heavy lifting — it gives the dish its bold flavor and signature golden color. The mayonnaise keeps the salmon moist and helps the sauce brown under the broiler. Preheating the baking sheet is the little trick that ensures everything cooks quickly and evenly. The broccoli gets tender with crispy edges, and the salmon is cooked quickly without drying out. Best of all, the aji amarillo mayo doubles as a dipping sauce!

1. Preheat the oven and baking sheet. Arrange a rack in the upper third of the oven and heat to 425°F. Line a rimmed baking sheet with foil and place it in the oven while it heats.
2. Make the sauce. In a small bowl, stir together 1/2 cup mayonnaise and 3 to 4 tablespoons aji amarillo paste until smooth. Adjust the amount of aji amarillo paste depending on your desired spice level.
3. Prepare the salmon. Spread half of the sauce evenly over 4 (6-ounce) salmon fillets, coating the tops and sides. Reserve the remaining sauce for serving.
4. Add the broccoli and roast. Toss 12 ounces of broccoli florets with olive oil, kosher salt, and black pepper. Arrange around the salmon fillets on the hot baking sheet. Roast for 5 to 6 minutes.
5. Broil until golden. Switch the oven to broil and cook 3 to 5 minutes more, until the salmon flakes easily and the broccoli is browned. Cook to preferred doneness — the internal temperature should read 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. 

• Preheat your baking sheet. Heating the baking sheet while the oven preheats ensures the broccoli gets those crispy, caramelized edges all over.
• Use the sauce two ways. It browns beautifully under the broiler and doubles as a creamy dipping sauce for serving.
• Make it non-spicy. If spicy food isn’t your thing, you can use a non-spicy aji amarillo paste, which is just as bright and flavorful without the heat.