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.