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.
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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:
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- 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.
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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
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This was so delicious! We made it for the first time last week and will be making it again for family this weekend. Thanks for the recipe 🙂
I’m making this tonight for my husband’s birthday dinner!
This was so good! I made this for lunch today and was bowled over by the combo of flavors & how easy it is. Will def be making this again — and soon!
This looks so light and fresh! I am craving pineapple salsa now!
This was some easy to make and even my picky kids loved it!
This was really amazing!! My whole family really loved it!
This salmon sounds incredible. I have everything I need to make this right now. Can’t wait to taste it.
I love the idea of the fruit salsa on the salmon! So delicous!
this is SOOO good! I need to check out these Dole fridge packs, it’s such a great idea
I love jerk and I haven’t had salmon in a while, so might just end up giving your recipe a try. I can imagine the pineapple salsa adds a lovely tang to the dish.