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Sheet pan salmon on a plate with rice and tomato cucumber salad
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5 from 14 votes

Sheet Pan Salmon

Savor the flavors of this delicious Sheet-Pan Salmon recipe, featuring a mouthwatering jerk marinade and refreshing cucumber-tomato salad.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 4 servings
Calories: 447kcal

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

If you have leftover sheet-pan salmon, follow these simple storage tips:
  • 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

Calories: 447kcal | Carbohydrates: 28g | Protein: 36g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 967mg | Potassium: 1295mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1359IU | Vitamin C: 42mg | Calcium: 75mg | Iron: 4mg