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jerk salmon

Jerk Salmon Recipe Card

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper adjust to taste
  • 3 cloves garlic minced
  • 1 small Scotch bonnet pepper finely chopped (optional for heat)
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish

Method
 

Prepare Jerk Marinade:
  1. In a bowl, combine olive oil, soy sauce, brown sugar, allspice, thyme, cinnamon, nutmeg, smoked paprika, cayenne, garlic, Scotch bonnet (if using), lime juice, salt, and pepper.
Marinate Salmon:
  1. Pat salmon fillets dry. Coat them generously with the jerk marinade. Cover and refrigerate at least 30 minutes, ideally 1–2 hours.
Cook Salmon:
    Grill:
    1. Preheat grill to medium-high. Cook salmon 5–6 minutes per side until cooked through.
    Oven:
    1. Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet and bake 12–15 minutes, until fish flakes easily.
    Skillet:
    1. Heat a nonstick or cast-iron pan over medium heat. Sear salmon 4–5 minutes per side until cooked through.
    Serve:
    1. Garnish with chopped parsley or cilantro and serve with lime wedges, rice, or roasted vegetables.

    Notes

    Scotch bonnet adds authentic heat — substitute with habanero or jalapeño if preferred.
    For extra flavor, marinate overnight.
    Jerk seasoning can be doubled for larger batches and stored for future use.
    Serve with coconut rice or grilled pineapple for a true Caribbean experience.