I’m a fan of anything jerk flavored, that’s why this jerk salmon recipe is always a hit. I hook up a sweet yet spicy Caribbean marinade that really flavors the fish deeply before I cook it up. I finish with a fresh pineapple salsa that cools down the heat. So good and super easy boos.
This post may contain affiliate links. Read our disclosure policy.
How to Make Jerk Salmon
For the Salmon:
- Preheat your oven to 375 degrees.
- Mix up your jerk seasoning with brown sugar, honey, spices, and lime juice.
- Place salmon on a prepped baking sheet and lavish them with the jerk magic.
- Bake 14-18 minutes until your salmon hits the perfect note.
For the Salsa:
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
- While salmon’s baking, mix pineapple, pepper, onion, cilantro, jalapeno, and lime juice in a bowl.
- Season as you like.
- Top your cooked salmon with this vibrant Pineapple Salsa.
Jerk Salmon Recipe
This Jerk Salmon with Pineapple Salsa combines aromatic spices, nutrient-rich fish fatty acids and a delicious tropical fruit salsa to create an easy and zesty weeknight dinner.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 4 servings
Ingredients
For the Salmon
- 2 tbsp brown sugar
- 4 tsp lime juice
- 2 tsp olive oil
- 1 tsp honey
- 1 tsp allspice
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp thyme
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp cinnamon
- 4 salmon fillets 6 ounces each
For the Salsa
- 1 cup Dole Fridge Pack Mixed Fruit (or Pineapple)
- 1/2 red bell pepper finely chopped
- 1/4 cup freshly diced tomatoes
- 1/2 red onion finely diced
- 1/3 cup chopped cilantro
- 1 small jalapeno stemmed, seeds removed
- 2 tbsp fresh lime juice
- Salt to taste
Instructions
For the Salmon
- Preheat oven to 375 degrees.
- Whisk together brown sugar, honey, allspice, cumin, lime juice, salt, thyme, cayenne, paprika, garlic powder, and cinnamon until well combined.
- Add salmon to a non-stick foil lined baking sheet greased sprayed with non-stick cooking spray. Spread the jerk sauce on the tops of each of the salmon.
- Bake for 14-18 minutes or until salmon is done to your preference.
For the Salsa
- In a medium bowl, combine the pineapple, bell pepper, onion, cilantro, jalapeno and lime juice. Stir well until combined. Season to taste then serve over salmon.
Notes
To store, place leftover Jerk Salmon in airtight container, and refrigerate for up to 3 days. When the craving hits again, reheat the salmon in a preheated oven at 275 degrees for 10-15 minutes or until warmed through, keeping it tender and juicy. For a fresh kick, serve with the chilled Pineapple Salsa or briefly warm the salsa if you prefer it cozy!
Nutrition
Calories: 342kcal | Carbohydrates: 21g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 374mg | Potassium: 968mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1036IU | Vitamin C: 31mg | Calcium: 39mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
pinterest 
facebook 
twitter 
email
LOOKING delicious . Am so happy to read this post .
Thank you so much for this post .
You made day of foody girl .
Thanks once again