Best Sheet Pan Jerk Salmon Recipes

JERK SALMON

Jerk Salmon image

My jerk salmon recipe is so delicious and savory, it is guaranteed to take your palates on a Caribbean vacation! Serve with salad or white rice, but honestly this jerk salmon recipe is so delicious it could be served with anything, or even eaten alone. Margaritas, anyone?

Provided by Cooking With Tammy

Categories World Cuisine Recipes Latin American Caribbean

Time 48m

Yield 4

Number Of Ingredients 12

Ingredients

4 (3 ounce) fillets salmon fillets, or more to taste
ice cold water to cover
1 pinch salt
4 drops lemon juice
¼ teaspoon garlic powder
¼ teaspoon salt
2 tablespoons jerk marinade, or more to taste
3 bunches scallions, chopped
½ yellow onion, thinly sliced
5 sprigs cilantro, chopped
1 teaspoon chopped ginger
2 tablespoons vegetable oil

Steps:

Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel.
Preheat oven to 325 degrees F (165 degrees C).
Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.6 g, Cholesterol 41.7 mg, Fat 15.4 g, Fiber 5 g, Protein 18.2 g, SaturatedFat 2.8 g, Sodium 444.3 mg, Sugar 5.3 g

SHEET-PAN JERK SALMON

Sheet-Pan Jerk Salmon image

Broiling is one of the quickest ways to cook salmon, and retain its moisture. It heats the outside while keeping the inside tender. When making this jerk salmon, your house may smell like a charcoal grill in the Caribbean. Don't worry if the fish darkens considerably as it cooks; that's when you know it's almost done. Finish it off with a mango slaw or classic carrot salad to make your dinner look as vivid as it tastes.

Provided by Millie Peartree

Categories dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray (optional)
4 (6-ounce) skin-on salmon fillets, about 1 to 1 1/2 inches thick
2 tablespoons olive oil
2 tablespoons jerk seasoning paste (hot or mild)
1 teaspoon sweet or hot paprika
Kosher salt (optional)
Chopped fresh parsley, for serving
mango slaw or classic carrot salad, for serving

Steps:

Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.
Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.
Place on the sheet pan, skin-side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don't be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.