Sheet-Pan Jerk Salmon
Updated Nov. 25, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Nonstick cooking spray (optional)
- 4(6-ounce) skin-on salmon fillets, about 1 to 1½ inches thick
- 2tablespoons olive oil
- 2tablespoons jerk seasoning paste (hot or mild)
- 1teaspoon sweet or hot paprika
- Kosher salt (optional)
- Chopped fresh parsley, for serving
- mango slaw or classic carrot salad, for serving
Nutritional analysis per serving (4 servings)
495 calories; 33 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 8 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 36 grams protein; 603 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about ⅛-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I am Jamaican and I can attest that Walkerswood is a good jerk seasoning to use if you don’t know how to make it authentically from scratch. Grace jerk season is another good one to use as well if you can find it.
Found this jerk paste. Looking forward to trying it: Walkerswoods Traditional Jerk Seasoning Mild (1 Jar) https://www.amazon.com/dp/B076GQZG9D/ref=cm_sw_r_cp_api_glc_fabc_AEmaGbE4QYH2D?_encoding=UTF8&psc=1
James Beard recommended eating the salmon skin, but one should remember that the scales need to be removed before the fish is prepared. A few moments using the back of a spoon to remove the scales is time well spent for those who don't understand or are uninitiated about the taste of fish scales. I will also need to find a low salt jerk rub. Wish the NYT foods writers would take these sodium concentrations and reduce them, as salt is a major contributor to high blood pressure.
I marinated the salmon for about two hours in the Walkerswood jerk marinade (not the paste). I placed two salmon fillets in a lightly oiled hot sheet pan, skin-side up, and put it under the broiler which exceeded at times 500F. The skin was crispy and the flesh was moist and flavorful, but overly burnt hiding the great flavors of the marinade, so I would keep the broiling temp at or below 500F. I will definitely cook it again, perhaps trying it with the jerk seasoning paste next time.
I’m a big fan of the air fryer for cooking salmon. I cooked the prepared salmon at 400° preheated, skin side up for 4 minutes and skin side down for 2 minutes. Delicious. Also loved the mango slaw; I followed another note’s advice and skipped the celery salt. A perfect complement to the salmon.
I used fresh steelhead as it was on sale. After reading comments I set the rack down 1 notch for 6 minutes checked it, then did another minute and a half in the top rack setting under the broiler to crisp the skin a little more. I served it with the mango slaw they link to. It all turned out very delicious. I will definitely make this again!
Advertisement