Sheet-Pan Jerk Salmon

I’m a big fan of the air fryer for cooking salmon. I cooked the prepared salmon at 400° preheated, skin side up for 4 minutes and skin side down for 2 minutes. Delicious. Also loved the mango slaw; I followed another note’s advice and skipped the celery salt. A perfect complement to the salmon.

I used fresh steelhead as it was on sale. After reading comments I set the rack down 1 notch for 6 minutes checked it, then did another minute and a half in the top rack setting under the broiler to crisp the skin a little more. I served it with the mango slaw they link to. It all turned out very delicious. I will definitely make this again!

Walkerswood or Busha Brown jerk seasoning?

Used walkerswood spicy jerk paste, its delicious. Really good option if you can find it. Scored through the skin like it says in the instructions, spread the jerk paste/olive oil all over and put excess underneath the flesh when broiling and that worked nicely for some extra flavor.

Mmmm! Great for one portion of Salmon, scaled down. Perfect with Yellow Rice. (The recipe will not print for some reason.)

Salmon scales are perfectly fine to eat, if you choose to do so. Especially if the fish is broiled. See this: https://preparedcooks.com/can-you-eat-salmon-skin-with-scales/#:~:text=Many%20people%20enjoy%20the%20texture,with%20and%20without%20the%20scales.

Salmon scales aren't like many other species of fish. Can often remove them just with running water. Or just cook with skin and scales and they pretty much melt in the process. And most folks don't eat the skin anyway (my dog loves it though).

Broiled at the recommended height and temp, checked it at 9min and was burnt to a crisp. 12min seems insanely long for a high broil.

We absolutely loved this dish, but the recipe is definitely confusing as written. Everyone’s notes helped me a lot! I slit the skin side into the flesh, but not all the way through. This seemed to really help the flavors get into the fish. I didn’t have paste but made jerk seasoning blend and it worked well mixed with the paprika and olive oil. Give it a little time to marinate. I used lean Sockeye and broiled for 6 minutes, skin-side up. 10min would’ve been way overcooked.

I've made this for years. Thanks for publishing it. I used to call it blackened salmon when New Orleans cooking was the rage. Now I can stay with my Jamaican roots!

My fail safe method.... Use Walkerswood, it is the best and I have settled on it after trying a few. Marinate salmon slathered with sauce on both sides. Apply oil to surface of the fish before the jerk sauce. Place in pan as close to broiler element as rack position will allow. Cook non skin side 2 minutes on high broil. Flip, broil skin side 3 to 4 minutes. Of course adjust time as needed depending on thickness. Adjust position of fish under broiler to account for the thinner belly edges.

Salmon skin is far less than 1/8inch thick; closer to 1/32inch thick (4 32nds = 1 8th). Marinate before broiling. . .this is not mentioned. 10 minutes beneath a broiler - maybe far too longer.

Salmon is delicious with the seasoning, I believe instruction is to cut through flesh and get seasoning in flesh, but still leave salmon skin side up to make it crispy

This was delicious, not to mention quick and easy! I used Walkerswood Mild jerk seasoning and sweet paprika, and broiled 1.5” salmon 6” from the heat for 5 minutes. (Next time I’ll do 6 minutes.) There was just enough paste to coat the pieces completely. The skin was as good as the flesh! It was perfect with Millie Peartree’s Mango Slaw, which was already a favorite of ours.