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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.
Make the sauce. In a small bowl, stir together ½ 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.
Toss 12 ounces of broccoli florets with olive oil, kosher salt, and black pepper. Spread broccoli on the hot baking sheet. Cook for 10 minutes. Remove from oven, toss in some sauce, and return to oven. Cook until done, another 10-15 minutes.
Prepare the salmon. Cook in a preheated cast iron pan. Cook on one side without flipping.
Flip the fish. Spread half of the sauce evenly over 4 (6-ounce) salmon fillets, coating the tops and sides. Transfer the fish to the oven. Reserve the remaining sauce for serving.
Broil until golden. Switch the oven to broil and cook 2 to 3 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.