Sheet-Pan Jerk Salmon
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.
- Serves: 4 persons
- Nonstick cooking spray (optional)
- 4(6-ounce) skin-on salmon fillets, about 1 to 1 1/2 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
Step 1Position 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 2Place 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.
Step 3In 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 4Place 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.