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Indulge in the delectable flavors of this exquisite Jerk Salmon recipe, highlighting a tantalizing marinade that will leave your taste buds tingling with delight.
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5 from 3 votes

Jerk Salmon

Indulge in the delectable flavors of this exquisite Jerk Salmon recipe, highlighting a tantalizing marinade that will leave your taste buds tingling with delight.
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Author Jocelyn Delk Adams

Ingredients

  • 3 tbsp extra virgin olive oil divided
  • 2 garlic cloves crushed
  • 1/2 habanero pepper stem removed
  • 1 1/2 tsp kosher salt divided
  • 1 1/4 tsp ground allspice
  • 1 1/4 tsp dried thyme
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp coarse ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1/4 cup honey
  • 4 salmon filets 6 ounces, center cut, skin on
  • 1 pint cherry tomatoes halved

Instructions

  • Heat your oven to 400F.
  • In a small blender or food processor, combine 2 tablespoons of extra virgin olive oil, garlic cloves, habanero pepper, 1 ¼ teaspoon salt, all the spices, and 1 tablespoon each of orange juice and lemon juice. Blend until you achieve a thick paste with the garlic broken down.
  • Incorporate honey into the paste and blend again to achieve a texture similar to barbecue sauce.
  • Dry the salmon filets with a paper towel and arrange them on a lined baking sheet.
  • Use a pastry brush to apply the jerk marinade generously on the top and sides of the salmon.
  • Toss halved tomatoes with 1 tablespoon of the jerk marinade and ½ teaspoon kosher salt in a small bowl, then scatter them around the salmon filets on the sheet pan. Bake until the salmon's center is just translucent and the outer flesh flakes easily, or until it reaches 140F on a digital thermometer, about 10 minutes. (To remove the skin, slide a spatula between the skin and flesh, leaving the skin on the pan.)

Notes

Leftover Tips
Got extra sheet-pan salmon? Keep it fresh in an airtight container in the fridge for 3-4 days. Freeze it for up to 3 months by wrapping it tightly with aluminum foil or storing it in a freezer-safe container. Just remember that the cucumber-tomato salad may not freeze well, so it’s best to keep it in the fridge.
Warm up that leftover salmon in the oven at 300F until it's heated through. Avoid overcooking it by warming it up on low power in the microwave.