Jamaican Jerk Salmon
Jamaican Jerk Salmon
This salmon can be prepared multiple ways. To bake, preheat your oven to 400 degrees. A 1lb 1” thick piece will take about 12 minutes. Leaving the fillet whole works best for baking. The pan sear this salmon, sauté in a little olive oil over medium high heat for 3 minutes skin side up. Flip it over and cook for 5 more minutes. To grill the salmon, cook for 5-6 minutes skin side up over the coals. Flip it and cook for 8 more minutes. To broil the salmon, cook for 5 minutes skin side up 6” from the broiler. Flip it and cook for 3 more minutes. When I pan sear, grill, or broil my salmon, I like to cut the fillets into 2-3 portions. It is a little easier to handle in these types of cooking situations.
Ingredients
- 1 lb salmon fillet
- 2 tsp olive oil
- 1 tbsp Jamaican jerk seasoning
Instructions
- Marinate the salmon fillet with the olive oil and jerk seasoning for 10 minutes.
- Preheat your oven to 400 degrees. Place the salmon on a rack on a baking sheet lined in foil. Bake for 12 minutes.
- Serve with your favorite side dish.
Jamaican Jerk Seasoning
This is a very basic recipe to make your own Jamaican Jerk Seasoning instead of buying a store bought one. You can adjust the amounts of the spices to your liking if you want. Don’t like spicy? Leave out the cayenne. Want it spicier? Add more cayenne or use habanero pepper powder and adjust to your taste buds.This seasoning is great on all types of meat!. I have used this seasoning on pork ribs, pork chops, pulled pork, pork tenderloin, chicken, turkey, tilapia, salmon, swordfish, plantains, potatoes, etc.
Ingredients
- 1 1/2 tbsp onion powder
- 1 1/2 tbsp garlic powder
- 1 tbsp ground ginger
- 1 tbsp dried thyme
- 1 tsp white pepper
- 1/2 tbsp cinnamon
- 1 tbsp allspice
- 1 tbsp smoked paprika
- 1/2 tbsp nutmeg
- 3 tbsp brown sugar
- 1 tbsp chicken bouillon
- 1 tbsp cayenne pepper
Instructions
- Combine all ingredients together in a jar. Close the lid and shake until all are mixed together. Enjoy on pork, chicken, turkey, fish, and vegetables.
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