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A close up of jerk seasoned salmon fillet with fruit salsa over spinach
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4.50 from 18 votes

Jerk Salmon with Pineapple Salsa

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.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 4 servings
Calories: 342kcal
Author: Jocelyn Delk Adams

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

I used the Mixed Fruit variety here to really vary up the textures, but you can also just use the Pineapple Chunks variety if that is your preference.
You can also replace salmon with another fillet fish of your choice.  This marinade works well with other fish varieties.
To store, place leftover Jerk Salmon and Pineapple Salsa separately in airtight containers, 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