Go Back
–+ servings
Grilled salmon fillets served on a fresh green salad with cherry tomatoes and lemon wedges.

Jerk Salmon

Soft baked bread with golden crust on a rustic wooden board, perfect for breakfast or sandwiches.BakedBree
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Marinating + Resting Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine caribbean
Servings 4
Calories 314 kcal

Ingredients
  

  • 1 tablespoon jerk seasoning
  • Juice of 1 lime
  • 1 teaspoon honey
  • Salt to taste
  • 4 salmon fillets (6 ounces each) skin-on
  • 2 tablespoons olive oil plus more, for cooking

Instructions
 

  • In a small bowl, mix together the jerk seasoning, lime juice, honey, and a pinch of salt to create the marinade.
    Fresh homemade vinaigrette with herbs in a glass bowl on a wooden surface.
  • Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil, then rub or brush the marinade evenly over the salmon.
    Succulent salmon fillets with flavorful marinade on a white plate.
  • Cover and refrigerate for at least 15 minutes, up to 2-4 hours for deeper flavor.
  • Heat your grill to 450-500°F or set a skillet over medium-high heat. Brush grill grates or skillet with oil to prevent sticking.
  • Place the salmon skin-side down on the grill or skillet. Cook for 6-7 minutes, until the skin is crispy and the fish releases easily from the surface.
    Pan-fried salmon fillet cooking in a black non-stick skillet.
  • Flip the fillets and cook for another 6-7 minutes, until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 140°F for well-done, or 130°F to 135°F for medium. It will continue to cook from carryover heat as it rests.
  • Remove the salmon from heat and let it rest, loosely covered with foil, for 5 minutes. Serve warm.

Nutrition

Calories: 314kcalCarbohydrates: 2gProtein: 34gFat: 18gSaturated Fat: 3gSodium: 108mgFiber: 1g
Keyword caribbean cuisine, jerk salmon
Tried this recipe?Let us know how it was!