Sheet Pan Jerk Salmon is sweet, spicy, and so easy to make! Paired with veggies and baked on a sheet pan, it’s ready in about 30 minutes for a filling, nutritious, no-fuss meal that will have you in and out of the kitchen with ease.
Sheet Pan Superfood Salmon (Say That 3 Times Fast)
We love fish and try to fit it into our diets at least a couple of times a week to reap all the benefits of the protein and omega fatty acids! Plus, it’s pretty darn tasty, especially with the bold flavors of this jerk salmon recipe!
Say bye to bland, boring fish for good. Sweet, spicy, and savory, this dish will have even the strongest fish opponent convinced.
Plus, it’s made with just a handful of ingredients, is a complete meal on its own yet pairs with all your favorite sides, comes together with minimal prep time, and cleanup is a breeze. Dinner doesn’t get better than this!
So, if you’re ready, let’s grab our allergy-friendly sheet pans and run to the kitchen.
What Is Jerk Salmon Made Of?
The recipe comes together with two parts – the marinade and the sheet pan ingredients. However, both ingredient lists are short and sweet. Here are the key items you need:
For the Marinade
- Oil – Use either light olive oil or avocado oil to combine the ingredients and help the marinade stick to the salmon.
- Lemon Juice – The acidity helps brighten the flavor and tenderize the fish.
- Tamari (The Gluten Free alternative to soy-sauce)– Trust us! It adds the perfect amount of depth and a touch of umami flavor.
- Jerk Seasoning – We keep a batch of our homemade jerk seasoning on hand, but store bought varieties work well, too. Find them in the spice section of your local grocery store.
Note: This marinade works well with chicken thighs or cutlets, too!
For the Sheet Pan
- Salmon Filets – We prefer to use wild-caught Alaska king salmon, but coho or Atlantic varieties taste great, too!
- Vegetables – We love carrots, zucchini, squash, and bell pepper, but any vegetables can be used! Just try to use veggies with similar baking times, and adjust how long they bake as needed.
- Oil – Again light olive oil or avocado oil is used to coat the vegetables, helping to enhance their flavor and create a crisp, caramelized texture.
How to Make Sheet Pan Jerk Salmon
- Make the marinade. Whisk the marinade ingredients together in a small bowl until they’re well combined and smooth. Go ahead and give it a taste, too! Now is the time to adjust any seasonings to suit your taste.
- Coat the salmon. Arrange the salmon on a large plate or tray, and generously brush the marinade on top, coating each piece. Then, transfer the fish to the fridge.
Note: Do not let the fish marinate for more than 30 minutes! Unlike other proteins that absorb more flavor and become extra tender, salmon will actually begin to “cook” and turn mushy.
- Prepare the vegetables. Toss the veggies with oil and lemon juice, and season them with salt and pepper.
- Combine the ingredients. Arrange the vegetables in an even layer on a medium sheet pan greased with oil or lined with parchment paper. Then, transfer the salmon to a separate sheet pan.
- Bake. Place both pans in a preheated oven, and bake until the fish has reached an internal temperature of 165 degrees and is no longer opaque.
- Rest. Allow the fish to rest for 5-10 minutes, and serve warm!
Note: If the vegetables are not tender, place them back in the oven for 5-10 minutes while the salmon rests.
Pro-Tip – If preferred, one large sheet pan may be used. To do so,
- Cook the vegetables for 10 minutes.
- Move them to one side of the sheet pan.
- Add Salmon fillets, and place the pan back in the oven.
- For extra crispy vegetables and a caramelized salmon topping, toss the vegetables, and place them back in the oven with the salmon. Broil for the last minute at 500 degrees Fahrenheit.
Air Fryer Option
If you want just the salmon and need it in a pinch, try busting out your air fryer! It’s a lifesaver on busy nights.
- Preheat the air fryer to 400 degrees Fahrenheit.
- Coat the salmon with the jerk seasoning marinade.
- Arrange the filets in a single layer, and cook until they reach an internal temperature of 165 degrees Fahrenheit.
- Rest your jerk salmon for at least 5 minutes before serving.
When paired with vegetables, this jerk salmon recipe makes for a complete meal on its own! However, if you want to bulk it up, add starches, or feed a crowd, it also pairs well with sides like:
How to Store and Reheat
This jerk salmon makes enough to feed four people, but feel free to double it for easy meals throughout the week!
- To Store: Transfer your leftovers to an airtight container, and keep them stored in the fridge for up to 3 days!
- To Freeze: Freeze your salmon for up to 3 months.
- To Reheat: Allow leftovers to thaw in the fridge overnight. Then, warm them in the oven or microwave at 350 degrees just until it is heated through.
Common Questions About this Jerk Salmon Recipe
The main ingredient in most jerk seasoning blends and sauces is scotch bonnet, a type of slightly sweet pepper. We don’t use it in our jerk seasoning but replicate the flavors with a variety of common household herbs and spices.
Jerk flavor is spicy with just a hint of heat, but it can be adjusted by making your own or reducing the amount of seasoning used.
You’ll know your salmon is done when an instant-read thermometer can be inserted into the center and reads 165 degrees Fahrenheit, it is pink all the way through, and can easily be flaked with a fork.
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