What is the main ingredient in jerk?

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.

Is jerk flavor sweet or spicy?

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.

How do I know when salmon is done cooking?

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

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

Scale

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

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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