As a seafood lover, I’m always on the hunt for new ways to enjoy salmon, and my sheet pan salmon recipe has quickly become one of my all-time favorites. The jerk marinade adds the perfect kick to this plus I cool it down with a little cucumber tomato salad on top.
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How to make sheet pan salmon
Step 1: Preheat oven to 400F.
In carafe of small blender or food processor, add 2 tablespoons extra virgin olive oil, garlic cloves, habanero pepper, 1 ¼ teaspoon salt, all the spices, 1 tablespoon each orange juice and lemon juice. Blend until garlic is broken down and you have a thick paste.
Step 2: Add in honey and blend again. Mixture should be the texture of barbeque sauce.
Step 3: In a small bowl, mix halved tomatoes, 1 tablespoon jerk marinade, and ½ teaspoon kosher salt.
Step 4: With a pastry brush, brush jerk marinade onto top and sides of salmon.
Step 5: In a small bowl, mix halved tomatoes, 1 tablespoon jerk marinade, and ½ teaspoon kosher salt. Place onto a sheet pan around salmon filets.
Step 6: Meanwhile, place diced cucumber, 1 tablespoon lemon juice, and parsley into medium bowl. Stir to combine.
Step 7: Cook until the center of salmon is barely translucent and outside flesh flakes easily or until it registers 140F on a digital thermometer, about 10 minutes. (If not eating the skin, gently slide a spatula between the skin and flesh, leaving the skin behind.)
Step 8: Once removed from the oven, add the burst cherry tomatoes and juices to a bowl with the cucumber and spoon over salmon to serve. I like to serve with rice or couscous.
Sheet Pan Salmon Recipe
Savor the flavors of this delicious Sheet-Pan Salmon recipe, featuring a mouthwatering jerk marinade and refreshing cucumber-tomato salad.
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Preheat oven to 400F.
In carafe of small blender or food processor, add 2 tablespoons extra virgin olive oil, garlic cloves, habanero pepper, 1 ¼ teaspoon salt, all the spices, 1 tablespoon each orange juice and lemon juice. Blend until garlic is broken down and you have a thick paste.
Add in honey and blend again. Mixture should be the texture of barbeque sauce.
Pat salmon filets dry and place on a lined sheet pan.
With a pastry brush, brush jerk marinade onto top and sides of salmon.
In a small bowl, mix halved tomatoes, 1 tablespoon jerk marinade, and ½ teaspoon kosher salt. Place onto a sheet pan around salmon filets. Cook until the center of salmon is barely translucent and outside flesh flakes easily or until it registers 140F on a digital thermometer, about 10 minutes. (If not eating the skin, gently slide a spatula between the skin and flesh, leaving the skin behind.)
Meanwhile, place diced cucumber, 1 tablespoon lemon juice, and parsley into medium bowl. Stir to combine.
Once removed from the oven, add the burst cherry tomatoes and juices to a bowl with the cucumber and spoon over salmon to serve. I like to serve with rice or couscous.
Fridge: Store leftover salmon in an airtight container in the refrigerator for 3-4 days.
Freezer: Once fully cooled, place the cooked salmon in a freezer-safe container or wrap it tightly with aluminum foil. Store in the freezer for up to 3 months. Just note that the cucumber-tomato salad may not freeze well, so it’s best kept in the fridge.
Calories: 447kcal | Carbohydrates: 28g | Protein: 36g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 967mg | Potassium: 1295mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1359IU | Vitamin C: 42mg | Calcium: 75mg | Iron: 4mg
Recipe Tips
Pat the salmon dry: Remember to pat the salmon dry so the marinade adheres well.
Thermometer: This gives us the perfect internal temperature of the salmon. It should reach 140F at the thickest point.
Line the sheet: For easy cleanup, line the pan with aluminum foil or parchment paper.
Cut the vegetables evenly: If you use other vegetables besides tomatoes, cut them into similar sizes to help them cook evenly.
Ingredient Swaps
Protein: Swap the salmon for scallops or shrimp. Just don’t forget to adjust the cooking time.
Vegetables: Add other vegetables to the sheet pan, like bell peppers, red onion, carrots, or zucchini.
Store-bought seasoning: While I always prefer to make my own jerk seasoning, you can buy one at the store to save time.
Herbs: Instead of parsley, try using cilantro, basil, or mint for a unique flavor.
