Jerk Salmon

Looking for the best Jerk Salmon recipe? This easy grilled salmon features a bold homemade jerk marinade, warm spices, citrus, and incredible smoky flavor.

Prep Time10

Cook Time20

Marinating Time2

Total Time2 30

Servings:

Calories: 243kcal

Author: Karin and Ken

Ingredients

1 cedar plank pre-soaked optional but I always use it
1 full fresh salmon fillet (approximately 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 stalks green onions
½ large red onion

Homemade Jerk Seasoning or Store-bought (2–3 tablespoons for mild to spicy jerk flavor)

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

Optional Garnishes

grilled lemon slices
fresh parsley chopped

Instructions

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, then place the plank with the salmon onto the grill. If you're not using a cedar plank or a grill mat 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 to a serving platter.
Add lemon slices to grill for a minute per side and enough time to leave grill marks.
Allow salmon to rest for 5 minutes before serving. Garnish with grilled lemon slices and/or chopped parsley.

Notes

Build the best flavor: Pat the salmon dry before marinating, use fresh lemon whenever possible, and marinate for at least 2 hours so the flavors have time to penetrate the fish.
Prepare for perfect grilling: Use a cedar plank for subtle smoky flavor and easier cleanup, or oil the grill grates well if cooking directly on the grill. Let the salmon sit near room temperature before cooking for more even results.
Customize the heat: This recipe is mild as written, but you can add cayenne pepper, red pepper flakes, scotch bonnet hot sauce, or fresh Scotch bonnet peppers for more authentic Jamaican-style heat.
Don't overcook: Salmon is best cooked to 130–135°F for a moist, tender texture. Remember that the temperature will continue to rise slightly after it's removed from the heat, so let it rest for 5 minutes before serving.
Enjoy the leftovers: Jerk salmon is delicious served in salads, rice bowls, tacos, pasta dishes like our salmon pesto pasta, omelets like our salmon omelet, wraps, and sandwiches the next day.

Nutrition