Sheet-Pan Jerk Salmon
Bring the bold flavors of the Caribbean to your kitchen with this Sheet-Pan Jerk Salmon recipe. Perfectly broiled for a balance of crispy skin and tender flesh, it’s a quick, vibrant dish ideal for weeknight dinners or weekend feasts.
Infused with spicy jerk seasoning and smoky paprika, this salmon delivers a flavorful punch that pairs beautifully with a refreshing mango slaw or classic carrot salad. Each bite transports you to a tropical getaway, all without leaving home.
The high heat of the broiler ensures the salmon stays moist while achieving that signature charred look. Easy to prepare and full of flavor, this recipe promises a meal that’s as colorful as it is delicious.
Sheet-Pan Jerk Salmon Ingredients
- Salmon Fillets: The star of the dish, rich and tender, offering a perfect canvas for bold jerk seasoning. The skin crisps beautifully under the broiler, while the flesh remains juicy and flaky.
- Jerk Seasoning Paste: This spicy, aromatic blend infuses the salmon with Caribbean flair, delivering heat and complexity. It’s the essential flavor foundation, with layers of warmth and smokiness.
- Olive Oil: A light drizzle of olive oil ensures the salmon stays moist and helps the seasoning adhere, creating a flavorful coating that enhances every bite.
- Paprika: Adds a smoky depth to the seasoning, balancing the heat with a mild sweetness, while contributing to the dish’s vibrant color.
- Fresh Parsley: A bright, fresh garnish that provides a pop of color and a hint of herbal freshness to complement the rich flavors of the jerk salmon.
Sheet-Pan Jerk Salmon Recipe Tips
- Don’t Skip Scoring the Skin: Scoring the skin of the salmon ensures the seasoning penetrates the flesh evenly and helps the skin crisp up beautifully under the broiler. Be sure to only score the skin and not cut into the fish itself. This small step makes a big difference in texture and flavor.
- Watch the Broiler Closely: Broiling is a fast method, so it’s important to keep an eye on your salmon. The skin will darken significantly, but don’t panic—it’s a sign that it’s almost done. The key is to broil for 10-12 minutes until the flesh is opaque and flaky while the skin stays crisp.
- Adjust the Spice Level: Jerk seasoning can vary in heat, so taste your seasoning paste before applying it to the salmon. If you prefer a milder dish, use a mild jerk paste or reduce the amount. On the other hand, if you love heat, feel free to add extra paprika or a dash of cayenne pepper to kick up the spice level.
What to Serve with Sheet-Pan Jerk Salmon
- Mango Slaw: The sweet and tangy notes of mango slaw complement the bold, spicy jerk salmon perfectly. The cool crunch of cabbage and the brightness of fresh mango create a refreshing contrast that balances the heat from the salmon. This slaw also adds a colorful touch to your plate, making the meal feel vibrant and exciting.
- Classic Carrot Salad: A simple carrot salad, tossed with a light vinaigrette or a touch of honey, adds an earthy sweetness to the rich salmon. The carrots’ crunch and mild flavor act as a great foil for the smoky, spicy salmon, while the salad’s freshness helps to round out the meal.
- Coconut Rice: For a more substantial side, try serving the salmon with coconut rice. The creamy coconut flavor pairs beautifully with the heat and spice of the jerk seasoning, adding depth and richness to your meal. It’s a comforting, aromatic side that enhances the Caribbean flavors of the dish.
FAQ
- Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry with paper towels to remove excess moisture, which will help achieve crispy skin when broiling. - Can I use another type of fish instead of salmon?
While salmon is ideal for broiling, you can substitute it with other firm fish like cod or halibut. Keep in mind that cooking times may vary, so check the fish regularly for doneness. - What if I don’t have a broiler?
If you don’t have a broiler, you can bake the salmon at 400°F for about 12-15 minutes. While you won’t get the same crispy skin, the salmon will still cook beautifully and remain tender. - Can I make the jerk seasoning paste at home?
Absolutely! You can make your own jerk seasoning paste by combining ingredients like allspice, thyme, scotch bonnet peppers (or another chili pepper), ginger, garlic, and a touch of brown sugar. This homemade version can be adjusted to suit your personal spice preferences.
Sheet-Pan Jerk Salmon
Broiling offers one of the fastest methods to cook salmon, locking in moisture while achieving a deliciously crisp exterior. As the salmon cooks, the rich scent of jerk seasoning will fill your kitchen, reminiscent of a Caribbean grill. Don’t be concerned if the salmon darkens during cooking; this is a sign that it’s nearing completion. Pair it with a vibrant mango slaw or a simple carrot salad to create a meal that is both visually striking and full of flavor.
Ingredients
- 4 skin-on salmon fillets 6 ounces each, approximately 1 to 1½ inches thick
- 2 tablespoons olive oil
- 2 tablespoons jerk seasoning paste choose mild or hot, based on preference
- 1 teaspoon paprika sweet or hot
- Kosher salt optional, depending on the saltiness of the jerk seasoning
- Chopped fresh parsley for garnish
- Mango slaw or classic carrot salad for serving
- Nonstick cooking spray optional
Instructions
- Prepare the Oven and Pan
- Adjust the oven rack so it sits about 6 inches from the broiler. Preheat the broiler to high. Line a rimmed baking sheet with aluminum foil for easy cleanup, or lightly coat it with nonstick cooking spray.
- Score the Salmon
- Place the salmon fillets skin-side up on a cutting board. Using a sharp knife, score the skin in three places, making shallow cuts about ⅛-inch deep, without cutting into the flesh.
- Season the Salmon
- In a medium-sized bowl, whisk together the olive oil, jerk seasoning, paprika, and salt (if using). Taste the seasoning mixture before adding any extra salt, as jerk seasoning can often be salty. Coat the salmon fillets thoroughly in the mixture, making sure the seasoning reaches the scored sections of the skin.
- Broil the Salmon
- Arrange the salmon fillets skin-side up on the prepared baking sheet. Broil for 10 to 12 minutes, until the skin crisps up and the fish becomes opaque and flaky. It’s normal for the exterior to darken considerably during cooking. Once done, garnish with chopped parsley and serve with mango slaw or carrot salad for a vibrant and complete meal.
