Prepare the grill and ingredients. Heat your grill or grill pan over a medium-high heat. While it's warming up, toss the broccoli florets with 1 tablespoon of olive oil, a pinch of salt, and a few cracks of black pepper. Season the salmon fillets on both sides with the remaining salt and pepper, and drizzle over the last tablespoon of olive oil.

Start the broccoli on the grill. Place the seasoned broccoli florets directly onto the hot grill grates. Cook them for 3-4 minutes, turning occasionally with tongs. You'll know they're ready when the edges begin to char and blacken slightly, and the stems turn a vibrant, bright green. The sound of the sizzle should be steady but not violent. Transfer the broccoli to a plate and set aside.

Grill the salmon fillets. Lay the salmon fillets onto the hot grill, skin-side down (if using skin-on fillets). Let them cook undisturbed for 4 minutes. You'll hear a gentle sizzle, and the edges of the fillet will start to turn opaque. Using a fish slice or tongs, carefully flip the fillets. The cooked side should be a deep golden brown with distinct grill marks.

Cook the second side. Continue grilling for another 3-4 minutes for medium-cooked salmon (an internal temperature of 52-55°C), or 5-6 minutes for well-done (60-63°C). The flesh should flake easily when pressed gently with a fork, and the colour will have changed from translucent to a uniform opaque pink. If you're using a meat thermometer, insert it into the thickest part of the fillet — you want it to read at least 52°C.

Make the lemon butter sauce. While the salmon finishes cooking, melt the unsalted butter in a small saucepan over a low heat. Add the minced garlic and lemon zest, stirring constantly for about 30 seconds until the garlic becomes fragrant — you'll smell it immediately. Remove the pan from the heat and stir in the lemon juice and chilli flakes (if using). The sauce should be a warm, glossy yellow with flecks of green from the zest.

Bring it all together. Return the grilled broccoli to the grill for just 30 seconds to reheat it. Arrange the salmon fillets and broccoli on a serving platter, and pour the warm lemon butter sauce over the top. Garnish with a generous sprinkle of fresh parsley and serve immediately.