This Jerk Salmon recipe is a salmon flank with coated in a spicy sauce. This flavorful dish is so fresh tasting and healthy.
This easy recipe is a family friend recipe that tastes amazing. This dish makes a tasty meal that's going to excite your taste buds.
Jamaican Jerk Salmon
This spicy recipe is actually inspired by the fact that I had a flank of salmon in my fridge that I needed to use. I bought salmon on a whim at the grocery store, because I was thinking about eating more Omega 3's! I was craving something spicy, and thus Jerk Salmon was born.
Ingredients
This may seem like a long list of ingredients that you need for this jerk salmon recipe, but most of these spices are already spice cabinets.
- salmon fillet
- soy sauce
- lemon, zested and juiced
- butter
- olive oil
- brown sugar
- green onions
- red onion
- salt
- pepper
- smoked paprika
- garlic powder
- clove
- allspice
- Thyme
- nutmeg
- red pepper
- cinnamon
- cedar plank pre-soaked (optional)
You can find all the amounts listed in the recipe card below.
Instructions
This fresh Jerk salmon recipe comes together in just 6 easy steps. You can have dinner on the table in no time at all.
Step 1: Clean your salmon fillet
Prepare your salmon by removing any scales (if any) and setting the fillet in a container that is large enough for it to lay flat. It is OK to leave the skin on.
Step 2: Mix your marinade
In a blender or food processor mix together all of the marinade ingredients, including the zest and juice from the 1 large lemon. Pulse the blender until all the ingredients have been combined and are smooth.
Step 3: Marinade your salmon
Pour the marinade over the top of the salmon. Lift the salmon up a little bit and make sure the marinade gets under the salmon as well. Cover the salmon and place in the refrigerator for at least 2 hours. (This is a good time to be soaking your cedar planks if you are planning to use them).
Step 4: Prep your salmon for cooking
When ready to cook, remove the salmon from the refrigerator and let it come up to almost room temperature. Preheat your grill on high.
Step 5: Cook your salmon
Lay the salmon flat on top of a pre-soaked cedar plank, then place the plank with the salmon onto the grill. If you're not using a cedar plank be sure that your grill grates are well oiled and place the salmon skin side down on top of the grill. Turn the heat down to medium or medium high and close the lid. Cook for about 15-20 minutes until the salmon has reached an internal temperature of approximately 130 to 135.
Step 6: Garnish your salmon
Gently remove the salmon from the grill and transfer to a serving platter. Garnish with grilled lemon slices and/or chopped parsley. Enjoy!
Hint: Using a cedar plank helps your salmon stay fresh and moist, and gives it a great flavor.
Substitutions
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Jerk Salmon recipe.
- paprika - you can use regular paprika instead of smoked paprika.
- soy sauce - use coconut aminos in place of the soy sauce.
Variations
Want to personalize this jerk salmon recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - add more chili pepper flakes while cooking to increase heat the this dish
- Zesty - Add more lemon for a zesty flavor
- Kid friendly - remove the red pepper flakes to make this recipe more kid friendly.
If you love seafood recipes like this, you may also enjoy Pesto Salmon.
Equipment
You only need three simple kitchen tools.
- cedar planks
- grill
- bowl for mixing
Storage
Store your leftover salmon in the fridge for up to three days.
Tips
- This is a mild spice level, if you prefer a spicier jerk, you can add additional red pepper flakes, or cayenne pepper, or hot sauce, or scotch bonnet peppers.
- The USDA recommends Salmon to be cooked to 145 degrees, however many people find that it tends to overcook the salmon. I recommend cooking to 130-135 then removing from heat. The Salmon temp will still continue to rise a bit due to carry-over.
More Salmon Recipes
Do you like salmon recipes? Here some recipes you may also like to try
FAQ
Do you have questions about jerk salmon ? Here are some of the most commonly asked questions about Jamaican Jerk Salmon
Reheat your jerk salmon in the oven at 350 degrees for 5 to 10 minutes or on the stove top in a skillet over low heat until warm.
Yes, you can freeze your leftover salmon for up too three months.
Yes, you can certainly double this recipe without much effort at all.
Yes, simply preheat your oven to 425 degrees fahrenheit and bake, on a parchment covered baking sheet, skin side down, for 12-17 minutes or until the salmon starts to flake when checked with a fork.
Simply soak cedar planks in wine, cider or water for 2 to 12 hours before grilling to keep cedar plank from burning and your food moist and flavorful. Lay planks on grill, evenly spaced, with salmon on top, skin side down.
Jerk Salmon
Ready to get cooking? Remember that you can print this recipe without all of the pictures if you would like.
Jerk Salmon
Equipment
- cedar plank presoaked
- food processor or blender
- Plastic Wrap or aluminum foil
Ingredients
- 1 full fresh salmon fillet (2-3 pounds)
- ½ cup soy sauce or coconut aminos
- 1 large lemon zested and juiced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 tablespoons brown sugar packed
- 4 green onions
- ½ large red onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon clove
- ½ teaspoon allspice
- ½ teaspoon thyme
- ¼ teaspoon nutmeg
- ¼ teaspoon red pepper
- ¼ teaspoon cinnamon
- 1 cedar plank pre-soaked optional but I always use it
Optional Garnishes
- grilled lemon slices
- fresh parsley chopped
Instructions
- Get out and measure your ingredients.
- Prepare your salmon by removing any scales (if any) and setting the fillet in a container that is large enough for it to lay flat. It is OK to leave the skin on. I usually leave it and place skin on the bottom as salmon cooks.
- Get out your blender or food processor.
Best Salmon Marinade
- Add soy sauce (or coconut aminos), lemon zest and juice, butter, olive oil, brown sugar, green onions, onion, salt, pepper, smoked paprika, garlic powder, clove, allspice, thyme, nutmeg, red pepper flakes and cinnamon.
- Pulse the blender until all the ingredients have been combined and are smooth.
- Pour the marinade over the top of the salmon and using a brush make sure every part of your salmon is covered with marinade. Lift the salmon up a little bit and make sure the marinade gets under the salmon as well. Whether you left skin on the salmon or not.
- Cover the salmon and place in the refrigerator for at least 2 hours. (This is a good time to be soaking your cedar planks if you are planning to use them).
- When ready to cook, remove the salmon from the refrigerator and let it come up to almost room temperature.
- Preheat your grill on high.
- Lay the salmon flat on top of a pre-soaked cedar plank.
- Next, place the plank with the salmon onto the grill. If you're not using a cedar plank be sure that your grill grates are well oiled and place the salmon skin side down on top of the grill.
- Turn the heat down to medium or medium high and close the lid.
- Cook for about 15-20 minutes until the salmon has reached an internal temperature of approximately 130 to 135.
- Gently remove the salmon from the grill and transfer or side onto a serving platter.
- Garnish with grilled lemon slices and/or chopped parsley.
- Serve and enjoy every bite!
Notes
- This is a mild spice level, if you prefer a spicier jerk, you can add additional red pepper flakes, or cayenne pepper, or hot sauce, or scotch bonnet peppers.
- The USDA recommends Salmon to be cooked to 145 degrees, however many people find that it tends to overcook the salmon. I recommend cooking to 130-135 then removing from heat. The Salmon temp will still continue to raise a bit due to carry-over.
Nutrition
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