Chef notes
Two words: simple salmon. This nutritious weeknight recipe will be on your table in less than 30 minutes, guaranteed. Salmon is a flavorful fish that can stand up to the bold spices in this jerk seasoning. And because of its natural fattiness, it remains moist when baked in the oven.
The secret to this delicious recipe from cookbook author Jocelyn Delk Adams is in the homemade marinade. It’s made with a combination of spices you likely already have at home including garlic, cumin, allspice, onion, nutmeg, paprika, thyme, salt, pepper and cayenne pepper. After mixing the spices in a blender or food processor with extra virgin olive oil, orange juice and lemon juice, add in honey for a touch of sweetness and blend until the consistency resembles barbecue sauce.
After coating the salmon in the marinade, coat fresh cherry tomatoes in a scoop of jerk marinade and roast together on a sheet pan until the center of salmon is barely translucent and the outside flesh flakes easily. Adam serves the tender salmon with a fresh cucumber salad to add a refreshing bite to each plate.
Special Kitchen Equipment Required: You'll need a small blender or food processor.
Technique Tip: When working with fresh chili peppers, wear gloves or wash your hands immediately after to avoid the spicy residue staying on your hands. Even if you don’t enjoy eating the skin on the salmon, leaving it on during the cooking process will prevent the flesh from drying out. Remove it just before serving.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, crushed
- 1/2 habanero pepper, stem removed
- 1½ teaspoons ground allspice
- 1/2 powder garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1 teaspoon smoked paprika
- 1½ teaspoon dried thyme
- 1/4 teaspoon cayenne powder
- 3/4 teaspoon coarsely ground black pepper
- 1¾ teaspoon kosher salt, divided
- 1 tablespoon fresh orange juice
- 2 tablespoons fresh lemon juice, divided
- 1/4 cup honey
- 4 6-ounce salmon filets, center cut, skin-on
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled, seeded, cut into small dice
- 1/4 cup fresh parsley, finely chopped
Preparation
1.Preheat the oven to 400 F.
2.In a small blender or food processor, add 2 tablespoons olive oil, garlic, habanero pepper, spices, 1¼ teaspoon salt, orange juice and 1 tablespoon lemon juice. Blend until garlic is broken down and the mixture is thickened into a paste-like consistency.
3.Add in honey and blend until the consistency resembles barbecue sauce.
4.Pat salmon filets dry and place on a lined sheet pan. Using a pastry brush, brush jerk marinade onto top and sides of salmon.
5.In a small bowl, combine halved tomatoes, 1 tablespoon jerk marinade and 1/2 teaspoon salt. Place onto sheet pan around salmon filets. Cook until center of salmon is barely translucent and outside flesh flakes easily, about 10 minutes, or until the thickest part of the filet registers 140 F on a digital thermometer.
6.Meanwhile, in a medium bowl, combine diced cucumber, remaining lemon juice and parsley.
7.Remove the salmon from the oven and set aside. Transfer the burst cherry tomatoes and juices to the bowl with cucumbers and toss to combine. Serve with salmon over a bed of rice or couscous.
