I love fish, and salmon is one of my all-time faves! It’s my top pick when I’m short on time and want to get a tasty meal on the table lightning-fast. It’s light and healthy yet satisfying. And you know what else? It’s downright versatile! I can customize the flavors to make them as mild or as wild as I like. This jerk salmon recipe is my go-to when I want to bring a taste of the islands into my kitchen. It packs an invigorating punch of Caribbean flavors balanced by a sweet, tangy pineapple glaze. Jerk potatoes and wilted spinach are my choices of sides for a healthy, comforting meal that always livens up my meal rotation.
Recipe Ingredients
How to Make Jerk Salmon
The Salmon
Make the Glaze – Add all the ingredients in a saucepan; pineapple juice, butter, brown sugar, and rum. Cook on medium heat, stirring occasionally until thick and syrupy, about 6 to 10 minutes. Whisk vigorously if the sauce separates. (Photos 1-2) Season the Salmon – Lightly brush salmon with the oil, then season with salt, pepper, and jerk seasoning. (Photo 3) Cook – Preheat a large, heavy skillet or grill pan over medium heat for about 2 minutes. Add salmon to pan; cook salmon for 3-4 minutes on each side or until the desired degree of doneness is reached. OK, so I cheated and used the air fryer 😉 (Photo 4)
Veggies
Prepare – Scrub potatoes, clean and cut them into the desired shape – the thinner the cut, the less time to cook – make sure they are even for even cooking. Coat – In a large bowl, mix with potato starch until thoroughly combined. Remove and shake off the excess potato starch. Add the oil and toss to combine. (Photo 5) Bake – Spread the potatoes in a single layer over a baking sheet. You may have to use two, depending on the quantity. Bake the potatoes for 25-35 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 25 minutes, you have to check on them every 5 minutes. (Photo 6) Cool – Allow to cool slightly and serve immediately. Spinach – Place a skillet over medium heat and add oil. Then add spinach to the pan, and turn the spinach around until it is wilted. It takes less than 2 minutes. If making a large amount, or using a small skillet, then you have to do so in batches. Remove, add salt and pepper, then serve warm. (Photos 7-8)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This dish comes together easy-peasy if you have all the ingredients on hand. Making a big batch of jerk seasoning and storing it in a jar in the pantry is a great timesaver. You can also season the salmon steaks ahead of time and freeze them. Put the seasoned steaks on a tray and freeze them for an hour or two to freeze the rub onto the fish. Then put the steaks in a freezer bag and freeze them for up to a month. Thaw the salmon on the counter for three to four hours before cooking.
Serving and Storage Instructions
Leftover salmon is a dream served either hot or cold! Refrigerate leftover jerk salmon for up to three days in an airtight container or freeze them for two months. Reheat the leftover salmon in the oven for 10 to 12 minutes at 275℉/135℃. Or reheat it in the microwave for 30-second intervals until heated through. Cold salmon is also a great addition to a salad as a quick and healthy lunch option.
What to Serve With Jerk Salmon
I treat my family to this jerk salmon with baked jerk potatoes and wilted spinach. Refreshing and vibrant mango salsa is another great partner for the salmon. Or serve it with a shaved Brussels sprouts salad for a cool meal on a hot day!
More Mouthwatering Fish Recipes to Try
Conclusion
If you’re looking for a simple and flavorful dinner option, look no further than this super tasty jerk salmon. Hungry for more fast and healthy dinner ideas? Follow me on Instagram to get new ideas every week! This blog post was originally published in June 2015 and has been updated with additional information.
