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 Jerk Salmon
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!
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!
Jerk Salmon Ingredients
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.
Serving Suggestions
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.
More of Our Favorite
Easy Salmon Recipes
Looking for more ways to incorporate salmon into your diet? Try out more of our recipes below!
Common Questions
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.
Sheet Pan Jerk Salmon Recipe
- Total Time: 0 hours
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Learn how to make sweet and spicy sheet pan jerk salmon with veggies for an easy, nutritious meal you can have on the table in about 30 minutes!
Ingredients
Marinade
- 3 to 4 Tablespoons light olive oil or avocado oil (4 Tablespoons for thinner marinade)
- 1 teaspoon lemon juice
- Optional: 1 teaspoon tamari (for richer flavor)
- 2 Tablespoons jerk seasoning
Sheet Pan
- 4 (4 ounces each) salmon fillets
- 1 pound (about 4 cups) chopped vegetables (carrots, zucchini/squash, and/or bell pepper, etc)
- 1 to 2 Tablespoons light olive oil or avocado oil
- 1 to 2 teaspoons lemon juice
- Kosher salt and pepper, to taste
Instructions
- In a small bowl, whisk together the marinade ingredients. Taste and adjust seasonings as needed.
- Place the salmon fillets on a large plate or tray. Generously brush the marinade over each salmon fillet. Place the salmon in the fridge while preparing the vegetables.
- Preheat the oven to 400F degrees. Spray 2 medium sheet pans (see notes) with cooking oil spray or line with foil. Set aside.
- Toss the sliced/chopped vegetables with the olive oil and lemon juice, and generously season with salt and pepper. Evenly spread the vegetables on one sheet pan. Remove salmon from the fridge and place each fillet on the other medium sheet pan.
- Place both sheet pans in the oven (on the same rack) for 10 – 14 minutes or until the salmon has reached an internal temperature of 165° F and is no longer opaque. Remove pans from the oven. If the vegetables are still not tender, place the vegetable pan back in the oven for 5 – 10 minutes while the salmon rests.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Cooking Tip – If preferred, one large sheet pan may be used. Cook vegetables for 10 minutes, then move them to one side of the sheet pan. Add Salmon fillets and place back in the oven. For extra crispy vegetables and a caramelized salmon topping, toss the vegetables then place back in the oven with the salmon and broil for the last minute at 500 degrees F.
Alternative Cooking Method for Salmon ONLY- Air Fry Option – Preheat the air fryer to 400F and air fry salmon fillets for 6 to 7 minutes (depending on thickness of salmon) or until they reach 165F. Remove the fillets and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 – 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 4 ounce fillet and 1 cup vegetables
- Calories: 336
- Sugar: 0.1 g
- Sodium: 219.4 mg
- Fat: 18.2 g
- Saturated Fat: 2.8 g
- Carbohydrates: 15.5 g
- Fiber: 4.5 g
- Protein: 29.1 g
- Cholesterol: 57.9 mg
Questiin – is it supposed to say DON’T marinade fish for more than 30 minutes or am I just not getting it?
Don’t marinade more than 30 min for fish because it breaks down the flesh. Due to acidity. Does that make sense?
Thanks! I have next to no experience cooking fish and just wanted to make sure I understood. This sounds delicious!
Keep me posted! I hope you find it easy and Love it
And thanks for catching the typo
I am such a cooking nerd too! And I hate those deprivation detox plans too! The thought of detoxing isn’t thrilling, either! :/ Anyhow, I would LOVE to make this salmon! I had some for lunch but ya know what–you can’t get enough!
I never knew what was in jerk marinade until now, hahah! I love exploring new ways to cook salmon, but more often than not I will default to salt, pepper, and olive oil. Great way to change it up! PINNED.
yea! you’d love it jess. So much flavor!
Salmon and veggies is my FAVORITE meal of all time! I love jerk salmon so I know this is a winner for sure 🙂
yes! wish you could come for dinner then! pretty please?
This is my kinda meal! Nothing beats roasted veggies! <3
this salmon looks crazy good! i love how vibrant the photos are – and how easy the recipe is too! Xx
This looks so delicious . The cut up corn cobs roasted are such a good idea. Cannot wait to try it.
Ahh i so wish we lived closer and I would have shared! hehe
I’m all about being a jerk. LOL! I love the list of anti-inflammatory spices – they happen to be my favorites! Maybe my taste buds know that I need all the help I can get?!
I have yet to make my own Jerk Seasoning, this has to change. Love that this is a one pan meal, if you are going to heat the house up, you might as well make the entire meal at once!! YUMMM!!
YES to filling up on the good stuff and the stuff that makes you feel your best. I adore the flavor of jerk seasoning, and can’t wait to try it with salmon!
I LOVE the taste of corn. Unfortunately my stomach rebels so it’s not worth it. Great tips for the salmon. Thanks!
Oh i totally get that! It’s a splurge for me, but I the small pieces of corn roasted with a healthy fat help!
This would be devoured in no time here!
totally was here. Otherwise I’d share. Whoops!
This is tonights dinner. Done and done! I am alllll about jerk seasoning and salmon, but never had them together. I am craving it now! I am so with you on the detox front. We need to step away from that and just eat delicious food filled with just the good stuff.
Yes!!! Keep me posted!! I think you’ll love amanda
I’m not about detoxing but I am ALL ABOUT ” filling up on good things instead” and YEA BABY – this is one heck of a tasty, nutritious way to fill-up! Bring on the Selenium and Anti-inflammatories! 🙂
I didn’t realize basil was a natural anti-inflammatory – this is great news considering how much pesto I’ve been downing lately, ha! Hope you had a fun holiday weekend and that you recover from your holiday coma soon. In the meantime, this jerk salmon looks like an amaaaazing nourishing meal to put on repeat!
Yes! Pesto it up girl! Haha send me some
OBVIOUSLY you know what I am going to say. I don’t even have to say it! LOL 😉 #predictable!!
SALMON SKIN ROLL!! Or JERK roll? LOL!
This looks SO good! And I love what you said about not focusing on taking away foods, but focusing on adding more nutritious foods. Preach!!
Jerk and chicken happens all the time…why have I never done jerk and salmon!? AHH!
I make one pan salmon all the time. I’ll have to try this slice combo because it sounds so yummy!
WOwza! This sounds AMAZING! Salmon is my love (and so are sweet potatoes), so this easy dinner is calling my name. So creative, and such beautiful photos! LOVE it!
This is flipping awesome. I love jerk seasoning. And jerk seasoning on fish is even better. Add those particular veggies to the mix–that is a flipping awesome powerhouse of a meal!
you are flipping awesome!