How To make Sheet-Pan Jerk Salmon

Searing is one of the speediest ways of cooking salmon, and hold its dampness.

 It warms the outside while keeping within delicate. When making this jerk salmon, your home might possess an aroma like a charcoal barbecue in the Caribbean. 

Relax assuming the fish obscures impressively as it cooks; that is the point at which you realize it's practically finished.

 Polish it off with a mango slaw or exemplary carrot salad to make your supper look as striking as it tastes.

INGREDIENTS 

• Nonstick cooking spray (optional)
• 4 (6-ounce) skin-on salmon fillets, about 1 to 1 1/2 inches thick
• 2 tablespoons olive oil
• 2 tablespoons jerk seasoning paste (hot or mild)
• 1 teaspoon sweet or hot paprika
•  Kosher salt (optional)
•  Chopped fresh parsley, for serving
•  mango slaw or classic carrot salad, for serving

PREPARING 

STEP 1

1. Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.
2. STEP 2
3. Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
4. STEP 3
5. In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.
6. STEP 4
7. Place on the sheet pan, skin-side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don’t be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.