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Seared salmon, perfectly seasoned, rests atop creamy mashed potatoes

How to Make Jerk Salmon at Home

This Jerk Salmon recipe blends the bold, spicy essence of Jamaican jerk seasoning with tender, flaky salmon, creating a dish that's both vibrant and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

For the Jerk Marinade
  • 1 tbsp allspice powder
  • 1 tbsp dried thyme
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper adjust to taste
  • 2 green onions, finely chopped
  • 1 scotch bonnet pepper, minced or jalapeño for less heat
  • 1 lime Juice
For Salmon
  • 4 salmon fillets
  • 1 tbsp olive oil
  • pinch of salt and pepper

Equipment

  • Baking sheet or grill
  • Parchment paper or aluminum foil
  • Mixing bowl
  • Measuring spoons
  • Pastry brush (optional, for marinade application)
  • Tongs or fish spatula

Method
 

  1. Prepare the Jerk Marinade: Combine all marinade ingredients in a mixing bowl. Mix thoroughly until the marinade forms a paste. Adjust the cayenne or scotch bonnet pepper for desired heat levels.
    Fresh salmon fillets, ready for a flavorful marinade
  2. Marinate the Salmon: Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper. Generously coat each fillet with the jerk marinade using a spoon or pastry brush. Let the salmon marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for more intense flavor.
    Salmon fillets coated with a rich, dark spice blend
  3. Choose Your Cooking Method
    Grilling: Preheat the grill to medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C).
    Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil. Place the marinated fillets skin-side down and bake for 12-15 minutes.
    Pan-Searing: Heat 1 tbsp olive oil in a skillet over medium heat. Place the salmon skin-side up and cook for 4 minutes. Flip and cook for an additional 3-4 minutes.
    Salmon fillets, seasoned and glistening, sizzle in a hot pan
  4. Serve and Enjoy: Serve the jerk salmon hot, garnished with lime wedges and fresh parsley, if desired. Pair with coconut rice, roasted vegetables, or a crisp side salad for a complete meal.
    Pan-seared salmon fillet, glistening with a rich glaze

Video

Notes

Cooking Tips

  • Adjust Spice Levels: Reduce scotch bonnet or cayenne for a milder dish, and balance with extra honey for sweetness.
  • Skin-on Salmon: Cooking with the skin helps retain moisture and prevents the fillet from falling apart.
  • Monitor Cooking: Salmon cooks quickly, so use a thermometer or follow the timing closely to avoid overcooking.