This sweet n' spicy honey jerk salmon recipe just made dinner even tastier. Fresh salmon fillets slathered in a jerk-spiced glaze along with roasted sweet potatoes and spinach over fluffy quinoa. A complete meal that’s quick, easy, and full of flavor perfect for any night of the week!
This nutrient-rich salmon quinoa bowl will certainly perk up your taste buds with the spice of jerk seasoning, smoky paprika and a touch of sweetness from the honey.
And all you need are a couple of rimmed sheet pans to pull off this delicious dinner the whole family will love!
If you’re like us and can’t get enough salmon, be sure to check out this other sheet pan salmon and veggies, cast iron caramelized salmon and BLT salmon burgers.
What is jerk seasoning?
There are variations but the spice blend in jerk seasoning are scotch bonnet peppers, onion powder, garlic, paprika, allspice and thyme, and often includes turmeric, coconut palm sugar or brown sugar, ginger and sea salt.
Why You’ll love this Jerk Salmon Recipe
- Super easy and full of bold Caribbean flavor.
- A delicious, healthy meal that’s gluten and dairy free.
- Jerk sauce and other ingredients can be prepped ahead.
- Great for meal prep.
- Easily customizable.
See the recipe card below for exact measurements.
- Salmon fillets – We prefer wild caught salmon, especially coho for its mild flavor and medium density. However, I will also buy Atlantic farm-raised from reputable sources that implement sustainable practices.
- Jerk seasoning – The main spice of the dish.
- Smoked paprika or regular paprika will work too. Grab Hungarian paprika if you like extra spicy.
- Honey to balance out the spicy flavor. You can also use maple syrup or agave.
- Lime juice and zest for that pop of acid. Lemon juice can be substituted.
- Olive oil to bring the glaze together.
- Sweet potatoes or Yukon gold if you prefer.
- Baby spinach or other leafy greens.
- Cooked quinoa, brown rice, coconut rice or couscous.
- For serving – I like to top jerk salmon bowls with a little bit of avocado, green onions, lime wedges and fresh cilantro, basil or parsley.
- Use different fish – Swap out the salmon for halibut, sea bass, grouper or mahi-mahi.
- Change the protein – Jerk sauce is also excellent on chicken, steak, pork and shrimp.
- Cooking method – Make grilled salmon or pan sear.
- Switch up the spices – You can dial the heat up or down to your liking with cayenne pepper, red pepper flakes or hot pepper sauce.
- Spike the glaze with a splash of bourbon or dark rum.
- Add tropical toppings like the sweet flavors of pineapple salsa or mango salsa.
Jerk marinade – In a small bowl, whisk together olive oil, jerk seasoning, honey, paprika, lime zest and juice, kosher salt and black pepper until well combined.
Prep salmon – Line a rimmed baking sheet with aluminum foil. Place salmon fillets on top and slather the jerk sauce over the fillets with a spoon or brush. Let salmon sit at room temperature 30 before baking.
Veggies – The sweet potatoes get a head start in the oven. Coat with some olive oil and jerk seasoning and pop into a preheated oven at 425 degrees F.
Add spinach to the sheet pan when the sweet potatoes are tender and roast until the spinach is wilted.
Bake salmon – Add the prepared salmon to the oven after the sweet potatoes have been in 20-25 minutes. The salmon cooks for 8-10 minutes, then switch the oven to broil and watch closely for 2-3 minutes more until the glaze begins to bubble and char.
Assemble jerk salmon bowls – Add fluffy quinoa (or grain of choice) as the base. Top with a salmon fillet, sweet potato rounds and spinach. Sprinkle sliced green onions over, add avocado and fresh herbs. Enjoy!
What goes well with jerk salmon?
We rounded out this salmon quinoa bowl with sweet potatoes and spinach. But here are other side dish ideas for an amazing salmon dinner!
- Roasted Green Vegetables that includes Brussels sprouts, green beans and broccoli.
- Fresh Salad with citrus and avocado.
- Pasta salad with tortellini in a pesto dressing.
- You can make the jerk sauce up to 5 days in advance. Cover and keep refrigerated.
- The salmon skin can be left on or removed.
- Don’t overcook! Salmon is done when it flakes easily but still slightly translucent in the center. For medium-rare to medium, you’re looking for an internal temperature of 125-130 degrees F when using an instant-read thermometer. If you hit 140 degrees or more, it’s well done.
- Never use parchment paper on a baking sheet when you plan to use the broiler because it will burn.
Jerk Salmon FAQs
Absolutely. Look for it at the grocery store in a case near the fresh fish counter. When fish is frozen quickly after it’s been caught, it retains its freshness. Let the salmon thaw in the fridge overnight before proceeding with the recipe.
Store leftovers in an airtight container in the refrigerator up to four days. You can reheat it in a microwave safe dish, rewarm in a 350 degree oven until heated through, or in a skillet on the stove over medium heat.
Jerk seasoning includes warm spices like allspice and ginger, and sometimes cinnamon and nutmeg, whereas Cajun mixed do not.
Recommended Salmon Recipes
Honey Jerk Salmon Recipe
Jerk Salmon Quinoa Bowls
- 6 tablespoons olive oil , divided
- 2 tablespoons jerk seasoning , divided
- 1 tablespoon honey or agave
- 2 teaspoons smoked paprika
- 1 lime , juiced plus extra wedges for serving
- Kosher salt and black pepper
- 4 fillets of salmon , about ¾-inch thick and 6 ounces each
- 1 ¼ pounds sweet potatoes , cut horizontally into ½-inch coins
- 4 ounces baby spinach
- 4 cups cooked quinoa , couscous or rice
- Cubed avocado
- Sliced green onions
- Lime wedges
- Fresh cilantro, basil and/or parsley
- Preheat oven to 425 degrees F. Have one rack in top third of oven and another rack in the bottom third.
- Line a rimmed, broiler-safe sheet pan with aluminum foil.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 ½ tablespoons jerk seasoning, honey or agave, paprika, lime juice, and pinch of salt and pepper until well combined.
- Place salmon fillets, skin-side down on prepared sheet pan.
- Slather jerk-spiced glaze all over the salmon fillets with your hands or a brush. (Salmon can be prepped a few hours ahead. Let stand at room temperature 30 minutes before cooking.)
- Place the sweet potatoes on a separate large rimmed, sheet pan and drizzle with 2 tablespoons of olive oil. Sprinkle sweet potatoes with remaining ½ tablespoon jerk seasoning and generous pinches of salt and pepper. Toss until well coated and spread the coins in a single layer.
- Bake sweet potatoes in preheated oven for 20-25 minutes or until a knife is easily inserted, stirring halfway through cooking time.
- When sweet potatoes are tender, push them to one side of the rimmed baking sheet and evenly spread out the baby spinach on the other side. Drizzle remaining 2 tablespoons olive oil over the spinach and season with salt and pepper.
- Return sheet pan to the oven and roast 2-3 minutes until spinach is wilted. Stir the spinach around after removing the pan from the oven.
- Place the prepared salmon on the top rack in the oven after the sweet potatoes have been in for at least 18-20 minutes and move the sweet potatoes to the bottom rack. Maintain oven temperature of 425 degrees F. Bake the salmon 8 minutes.
- Switch oven to broil on high (sweet potatoes and spinach should be out of the oven at this point) and broil 2-3 minutes until glaze is bubbling and salmon is tender and barely opaque in the center.
- To serve, spoon about 1 cup of quinoa in a bowl, top with a salmon fillet, roasted spinach and sweet potatoes, a squeeze of lime and other suggestions above as desired. Enjoy!
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very simple recipe and easy to follow, but excellent taste thoroughly enjoyed it, will be making again and again
Kim Peterson says
Fantastic! So glad you enjoyed!
Ben | Havocinthekitchen says
What a hearty and delicious bowl of goodness, Kim!
I love quinoa and perfectly browned sweet potatoes, as well as salmon. But I've never tried a jerk salmon, and it sounds intriguing. I am not sure that Daisy will approve spicy salmon (lol), but I think I am going to love it. After all, that could be a unique situation when we don't need to share our salmon with her haha.
Kim Peterson says
Lol! There are rare times we don't share salmon with our pup, Colby, too! But yeah, a little on the spicy side for our furry friends. Nonetheless, super yum for humans!
Michelle | Sift & Simmer says
Never thought to pair salmon with quinoa, but this looks so fresh, delicious and vibrant! Love the lighting in all your photos, Kim!
Kim Peterson says
Thanks so much Michelle! The flavor combo is truly a winner!