Sconty empire

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 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. STEP 2