As a seafood lover, I’m always on the hunt for new ways to enjoy salmon, and my sheet pan salmon recipe has quickly become one of my all-time favorites. The jerk marinade adds the perfect kick to this plus I cool it down with a little cucumber tomato salad on top.
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How to make sheet pan salmon
Step 1: Preheat oven to 400F.
In carafe of small blender or food processor, add 2 tablespoons extra virgin olive oil, garlic cloves, habanero pepper, 1 ¼ teaspoon salt, all the spices, 1 tablespoon each orange juice and lemon juice. Blend until garlic is broken down and you have a thick paste.
Step 2: Add in honey and blend again. Mixture should be the texture of barbeque sauce.
Step 3: In a small bowl, mix halved tomatoes, 1 tablespoon jerk marinade, and ½ teaspoon kosher salt.
Step 4: With a pastry brush, brush jerk marinade onto top and sides of salmon.
Step 5: In a small bowl, mix halved tomatoes, 1 tablespoon jerk marinade, and ½ teaspoon kosher salt. Place onto a sheet pan around salmon filets.
Step 6: Meanwhile, place diced cucumber, 1 tablespoon lemon juice, and parsley into medium bowl. Stir to combine.
Step 7: Cook until the center of salmon is barely translucent and outside flesh flakes easily or until it registers 140F on a digital thermometer, about 10 minutes. (If not eating the skin, gently slide a spatula between the skin and flesh, leaving the skin behind.)
Step 8: Once removed from the oven, add the burst cherry tomatoes and juices to a bowl with the cucumber and spoon over salmon to serve. I like to serve with rice or couscous.
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Sheet Pan Salmon Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
- Sheet pan
Ingredients
- 3 tbsp extra virgin olive oil divided
- 2 garlic cloves crushed
- 1/2 habanero pepper stem removed
- 1 1/2 tsp kosher salt divided
- 1 1/2 tsp ground allspice
- 1 1/2 tsp dried thyme
- 1 tsp onion powder
- 1 tsp smoked paprika
- 3/4 tsp coarse ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 1 tbsp fresh orange juice
- 2 tbsp fresh lemon juice divided
- 1/4 cup honey
- 4 salmon filets 6 ounces, center cut, skin on
- 1 pint cherry tomatoes halved
- 1 cucumber peeled, seeded, cut into small dice
- 1/4 cup fresh parsley finely chopped
Instructions
- Preheat oven to 400F.
- In carafe of small blender or food processor, add 2 tablespoons extra virgin olive oil, garlic cloves, habanero pepper, 1 ¼ teaspoon salt, all the spices, 1 tablespoon each orange juice and lemon juice. Blend until garlic is broken down and you have a thick paste.
- Add in honey and blend again. Mixture should be the texture of barbeque sauce.
- Pat salmon filets dry and place on a lined sheet pan.
- With a pastry brush, brush jerk marinade onto top and sides of salmon.
- In a small bowl, mix halved tomatoes, 1 tablespoon jerk marinade, and ½ teaspoon kosher salt. Place onto a sheet pan around salmon filets. Cook until the center of salmon is barely translucent and outside flesh flakes easily or until it registers 140F on a digital thermometer, about 10 minutes. (If not eating the skin, gently slide a spatula between the skin and flesh, leaving the skin behind.)
- Meanwhile, place diced cucumber, 1 tablespoon lemon juice, and parsley into medium bowl. Stir to combine.
- Once removed from the oven, add the burst cherry tomatoes and juices to a bowl with the cucumber and spoon over salmon to serve. I like to serve with rice or couscous.
Notes
- Fridge: Store leftover salmon in an airtight container in the refrigerator for 3-4 days.
- Freezer: Once fully cooled, place the cooked salmon in a freezer-safe container or wrap it tightly with aluminum foil. Store in the freezer for up to 3 months. Just note that the cucumber-tomato salad may not freeze well, so it’s best kept in the fridge.
Nutrition
Recipe Tips
- Pat the salmon dry: Remember to pat the salmon dry so the marinade adheres well.
- Thermometer: This gives us the perfect internal temperature of the salmon. It should reach 140F at the thickest point.
- Line the sheet: For easy cleanup, line the pan with aluminum foil or parchment paper.
- Cut the vegetables evenly: If you use other vegetables besides tomatoes, cut them into similar sizes to help them cook evenly.
Ingredient Swaps
- Protein: Swap the salmon for scallops or shrimp. Just don’t forget to adjust the cooking time.
- Vegetables: Add other vegetables to the sheet pan, like bell peppers, red onion, carrots, or zucchini.
- Store-bought seasoning: While I always prefer to make my own jerk seasoning, you can buy one at the store to save time.
- Herbs: Instead of parsley, try using cilantro, basil, or mint for a unique flavor.
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This sheet-pan salmon recipe looks absolutely amazing! I love the combination of the jerk marinade with the refreshing cucumber-tomato salad. Plus, it’s so convenient that it can be made on a busy weeknight. I can’t wait to try this recipe and savor all the delicious flavors!
I love the flavors in this salmon dish. And so easy to make for a quick weeknight dinner. Saving for later.
That jerk marinade is everything! Loved the flavours and simplicity of this salmon. Thanks so much for another great recipe.
This salmon was so refreshing, tasty, and easy to cook that will be definitely included in our weekly meal plan! Thanks for such a great recipe.
I love this recipe It’s a great way to get your daily dose of protein and omega 3 and is sure to become a favorite in your recipe collection!