Recipes For Jerk Salmon

Salmon under the broiler makes for a quick and easy weeknight meal. Just mix the jerk seasoning together and slather it on the salmon for a spicy kick. A few minutes later, you’ll have a satisfying, healthy dinner bursting with flavor.

Sara is a chef, culinary educator, and author of three cookbooks, The Pocket Pawpaw Cookbook, Tasting Ohio and The Fruit Forager's Companion. The latter won a 2019 IACP Cookbook Award.

When the weather outside is foul—cold or wet or both—I like to fire up my broiler and make fish for dinner. This broiled jerk salmon packs an invigorating wallop of bold flavors to liven up your dinner routine on nights when grilling is not in the cards.

Honey Jerk Salmon With Grilled Pineapple

Real jerk seasoning is a spicy Jamaican marinade, most often used on grilled chicken. Its flavor is at once earthy (from allspice and soy sauce) and spicy-bright (from fresh citrus and habanero or Scotch bonnet peppers).

The jerk rub I'm using here is thicker than a marinade. Let’s call it a jerk-inspired rub, because we won’t be marinating the salmon. Also, while the Caribbean teems with edible fish, salmon is not one of them. But the rich flesh of full-flavored salmon stands up nicely to the jerk rub here.

Normally I’m very picky about salmon. I like wild-caught Pacific salmon because the texture is firmer and meatier than farmed Atlantic salmon. However, I’ve made this recipe with many kinds of salmon, and I’m always happy with it. One salmon I’d avoid for it is pink salmon (versus red salmon), because it has a delicate texture that does not hold up well after cooking.

Easy Salmon Recipe Archives

The main thing is to get five- to six-ounce salmon filets, if possible, for easy portioning. They can be skinned or still have the skin on.

Broiling is absolutely the most fuss-free way to cook salmon, but there’s a catch: You need to have a decent broiler. Broilers vary from oven to oven.

Broiling is different from baking because you place the food very close to the heating element, which is set as hot as it’ll go. Most ovens have a broil setting, which will belt your food with about 550°F heat. Some get even hotter.

Quick And Easy Jerk Salmon Recipe

Put your filets on a foil-lined baking sheet, then grease the foil (don’t use parchment paper, which will burn). Position the oven rack about three inches from the heating element. The broiler takes less time to preheat than the oven does for baking; five minutes of preheating should do it.

Check your salmon every minute after the first three minutes of broiling. Some broilers are turbo-broilers, while others seem to take forever.

Salmon filets differ in thickness. The skinnier ones closer to the tail will broil faster. The variables of differing heat, the distance of the food from the broiler’s heating element, and the thickness of the filets all mean you’ll need to use your judgment to figure out when the salmon is done broiling.

Jerk Salmon, Rice & Peas

I like my salmon medium-rare, which flakes apart when you touch it but isn’t totally firm, either. If you don’t like your salmon on the rare side, keep broiling it in one-minute increments until you feel sure it’s done. When in doubt, cut a filet open in its thickest part and take a peek. The flesh should be opaque, and not translucent.

After cooking, if your salmon still has the skin on it, you can run a metal spatula between the skin and the flesh. Simply lift off the cooked flesh of the filet, and the skin will stay behind on the foil.

For a simple meal, I like this with a side of quinoa, mashed potatoes, or steamed rice. If you want to be more elaborate, try coconut beans and rice. Thinly sliced kale or collard greens quickly sautéed with minced garlic rounds it all out nicely.

Jerk Salmon Bowls (meal Prep Goals!)

You can make the rub a day ahead and store it covered in the bowl you mixed it in, but don’t put it on the fish until shortly before cooking. The acid in the citrus will firm up the protein in the fish and make for rubbery cooked salmon.

Alternately, you can put the jerk rub on the salmon filets and freeze them. Put the jerk-rubbed filets on a tray so they’re not touching and freeze them an hour or two (this freezes the rub onto the fish so it does not smear when you bag it), then pop them in a zip-top bag and keep in the freezer for up to one month. Thaw the salmon on the counter for three to four hours, or in the fridge overnight.

Leftover salmon will keep in the refrigerator for 4 days. It does not freeze well, but you can make salmon cakes and freeze those. I like to flake it into fried rice, pasta, or scrambled eggs.

Jerk Salmon Fillets Quickly Pan Fried

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Easy Jerk Salmon Recipe

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This easy and quick salmon recipe takes under 15 minutes to cook. Even when prep and marinade time is counted this dish can be on your table in under an hour.

If you have spent any time floating around my website you will know that I am fond of a bit of spice.

Jerk Salmon Recipe

Salmon is a fish that is great for pairing with bold flavours. I’ve used it in dishes as diverse as Thai salmon curry, honey and miso glazed salmon and salmon tikka.

This jerk salmon recipe is Jamaican in influence and shares flavours with my jerk chicken burger, jerk chicken drumsticks. And to some extent my escovitch fish and Jamaican curry goat too.

However the cooking technique is straight outta “Europe”, the fillet is quickly pan-fried to give perfectly crispy skin. It is the same technique that I use in my pan-fried salmon, pan-fried grey mullet and pan-fried hake recipes.

Crispy Jamaican Jerk Salmon With Mango Basil Vinaigrette

Also if you are planning on leaving the marinade on for more than a couple of hours you should omit the salt. If you do not do this the salt will begin to cure the fish and it could turn out a little dry.

If you want it cooked all of the way through cook to a temperature of 63°C or 145°F, anywhere in between is fair game.

I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

Sticky Jerk Salmon With Mango Slaw Recipe

Delicious and succulent jerk salmon fillets marinated in a bold and spicy homemade jerk paste pan-fried until the skin is wonderfully crisp.

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @brian and tell me how it went!Are you looking for a new and interesting way to cook salmon? If so, you’ll want to try this jerk salmon with bourbon honey glaze. It’s easy to make, and the end result is delicious. Plus, the flavors of jerk seasoning and bourbon honey glaze pair perfectly together. So if you’re looking for a tasty new salmon recipe, be sure to give this one a try. You won’t be disappointed!

Jerk is most famous for being used on chicken… But, WOW, does it go great with salmon! When I started to formulate this cook, I decided to go to the next level with making the Bourbon Honey Glaze that elevated the flavors to new levels! I am pumped to share this recipe with you! Okay, let’s get to it!

Easy Sheet Pan Jerk Salmon With Veggies Recipe

Jerk salmon is a delicious and healthy meal that you can make at home in just a few simple steps. The bourbon honey glaze gives the fish a sweet and smoky flavor that will leave your taste buds wanting more.

This recipe is perfect for any occasion, and I’m sure you will love it as much as I do. So what are you waiting for? Give this jerk salmon with bourbon honey glaze