Best Jerk Salmon Recipes

JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA

Steps:

• Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.

STICKY JERK SALMON WITH MANGO SLAW

Steps:

• Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
• Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.

JERK SALMON

Steps:

• Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
• Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel.
• Preheat oven to 325 degrees F (165 degrees C).
• Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
• Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
• Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
• Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

SHEET-PAN JERK SALMON

Steps:

• 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.
• 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.
• 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.
• 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.

SIDELINE SALMON (CARIBBEAN JERK SALMON)

Steps:

• Add all of the sauce ingredients to bowl. Mash to combine and crush the ingredients into a marinade. Let stand for 25 minutes.
• Preheat a grill to medium, and the coals have a light grey ash color. Cook low and slow.
• Put the salmon fillet on the grill, skin side down. Spread the jerk sauce over the fillet and grill for approximately 15 minutes, depending on the heat. Flip the fillet, remove the skin, then spread it with jerk sauce. Let it grill for an additional 15 minutes. Flip the salmon 1 more time to seal in the flavors. Remove the salmon from the grill to a serving platter and serve.

JAMAICAN JERK SALMON WITH MANGO-PINEAPPLE SALSA

Steps:

• Combine mango, pineapple, black beans, onion, cilantro and 1/4 teaspoons salt in a bowl.
• Combine remaining 1/2 teaspoons salt, allspice, cumin, thyme, cinnamon and cayenne in another bowl, mix well. Rub spice mix over both sides of salmon.
• Heat oil in a nonstick skillet over medium-high heat and cook salmon on both sides until cooked through approximately 5 minutes per side.
• Serve with salsa.

SEARED SALMON WITH SWEET POTATO HASH AND JERK MANGO SALSA

Steps:

• For the sweet potato hash: Bring a large pot of water to a boil. Blanch the sweet potatoes until fork-tender. Drain and set aside.
• Heat a saute pan over medium-low heat. Add the bacon and cook until soft and lightly crisp. Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes. Add the garlic and onions, stirring to incorporate into the hash, and cook until transparent, another 4 minutes. Season with salt and pepper. Keep warm and reserve.
• For the jerk mango salsa: Mix together the mangoes and jalapenos in a bowl. Fold in the jerk sauce and reserve.
• For the lemon vinaigrette: Whisk together the Dijon mustard and lemon juice in a bowl. Stream in the oil, whisking until the dressing is emulsified. Season lightly with salt and pepper. Stir in the chives.
• For the salmon: Sprinkle the salmon with salt and pepper. Heat a 12-inch saute pan with the grapeseed oil until hot. Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature). Add the butter to the pan and when melted, spoon over the fish. Transfer the fish to a paper-towel-lined plate to drain slightly.
• To plate: Spoon some hash in the center of each plate and top with a piece of salmon. Spoon some jerk mango salsa on top of the salmon, followed by some lemon vinaigrette.

JAMAICAN JERK SALMON WITH MANGO-PINEAPPLE SALSA

Steps:

• Combine mango, pineapple, black beans, onion, cilantro and 1/4 teaspoons salt in a bowl.
• Combine remaining 1/2 teaspoons salt, allspice, cumin, thyme, cinnamon and cayenne in another bowl, mix well. Rub spice mix over both sides of salmon.
• Heat oil in a nonstick skillet over medium-high heat and cook salmon on both sides until cooked through approximately 5 minutes per side.
• Serve with salsa.

JAMAICAN JERK BLACKEND SALMON

Steps:

• In a small bowl, all spices together until well combined.
• Coat salmon filet with olive oil. Rub spice mix onto each filet until coated well. Heat grill or skillet on medium heat.
• Put the salmon skin side down and cook for 10 min. Flip over and grill on flesh side for an additional 3-5min. It should be dark brown and salmon will be cook through but not dry. Garnish with lemon.