Jamaican Jerk Salmon – Spicy glazed salmon with tons of flavor, paired with crispy jerk potatoes and wilted spinach. It’s a complete meal that will excite your taste buds. And it’s quick, it’s easy, and it’s luscious.
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.
What Is Jerk Seasoning?
Jerk seasoning is a blend of spices that ramp up chicken, fish, pork, and even tofu. The primary ingredients are hot pepper, thyme, and allspice, but other ingredients include ginger, cinnamon, nutmeg, paprika, garlic, and onion, depending on your palate. It’s easy and fun to customize the spices to make your jerk seasoning as spicy, garlicky, or smokey as your taste buds desire!
Recipe Ingredients
- Salmon Steaks – The superstar of our dish, this superfood is delicious and nutritious!
- Jerk Seasoning – Spicy, sweet, smokey, and herby, homemade jerk seasoning packs a wallop of flavors.
- Pineapple Juice – The main ingredient in our glaze, pineapple juice makes the salmon tender and provides a bright, fruity flavor pop. Canned or fresh juice work equally well.
- Rum – Adds a complex, smokey-sweet flavor to the glaze.
- Brown Sugar – Gives warm, caramel-y notes to the glaze. You can also use raw sugar. But brown sugar has more molasses for a slightly stronger taste.
- Sriracha adds some tang and a kick of garlic.
- Potatoes – Lightly flavored with jerk seasoning and baked until crispy, these potatoes complement the salmon.
- Spinach – A fast and healthy side dish to complete the meal!
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
- Fish Swap – Substitute the salmon with halibut, cod, tuna, or trout, depending on what’s available.
- Grill It – Make cedar plank jerk salmon on the BBQ. Simply soak cedar planks in water for 2-12 hours, lay the planks on the grill, and cook the salmon on top of the planks, skin side down.
- Spice Switch – Replace the jerk seasoning with blackened seasoning. It has equally complex flavors but is milder than jerk seasoning.
Tips and Tricks
- Pat your salmon steaks dry with a paper towel before seasoning them so they’re evenly coated. That will make the oil and seasonings easier to stick to every nook and cranny of the steaks.
- You’ll know the salmon is done if it easily flakes with a fork or when it reaches an internal temperature of 145F. The rub will also be nice and crusty but not burned.
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.
FAQs
The great thing about homemade jerk seasoning is that you can customize it according to your palate! You can make your jerk seasoning less spicy by reducing the amount of hot pepper or removing it altogether. You can also reduce the amount of sriracha.
Both seasonings are spicy, smokey, and downright delicious! Jerk seasoning has some spices that aren’t in Cajun mixes, such as allspice, ginger, cinnamon, and nutmeg.
Yes, you can. Frozen salmon is just as delicious as fresh salmon, but you’ll want to thaw it overnight in the fridge so the seasonings stick better.
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
- Whole Baked Sea Bass
- Fried Catfish Nuggets
- Blackened Catfish with Shrimp Sauce
- Jamaican Escovitch Fish
- Salmon Salad
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.
Jamaican Jerk Salmon
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Ingredients
Pineapple Rum Glaze
- ½ cup pineapple Juice
- 3 tablespoons dark rum
- ⅓ cup unsalted butter
- ¼ cup brown sugar
- ½ teaspoon sriracha
Jerk Salmon
- 2-3 4-6-ounce salmon steaks, room temperature
- 2-3 tablespoon jerk seasoning
- Salt and pepper to taste
Crispy Baked Jerk potatoes
- 1-2 potatoes (sweet or regular)
- 1-2 tablespoons potato starch (optional)
- 1-2 tablespoons coconut oil (or any cooking oil)
- ½ -1 teaspoon jerk spice
- Salt to taste
Wilted Spinach
- 1 12-ounce bag spinach
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions
Pineapple Rum Glaze
- Add pineapple juice, rum, butter, brown sugar, and sriracha to a saucepan. Cook on medium heat, stirring occasionally until thick and syrupy, 6-10 minutes. Whisk vigorously at the time of serving if the sauce separates.
Jerk Salmon
- Brush salmon lightly with the oil, then season with salt and pepper. Followed by the jerk spice seasoning.
- Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes.
- Add salmon to the pan, and cook it for 3-4 minutes on each side or until the desired degree of doneness is reached.
- Drizzle the salmon with some of the glaze and serve the rest on the side.
Crispy Baked Jerk Potatoes
- Preheat oven to 425℉/218℃.
- Scrub, clean, and cut the potatoes into the desired shape – the thinner the cut, the less time to cook but make sure they are uniform for even cooking.
- Mix the potatoes with potato starch in a large bowl until thoroughly combined. Shake off and remove the excess potato starch. Add the oil and toss to combine.
- Spread the potatoes in a single layer on 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, check on them every 5 minutes.
- Allow to cool slightly, and serve immediately.
Wilted Spinach
- Heat a skillet over medium, and then add oil. Add spinach to the pan, and stir it until it wilts. It takes less than 2 minutes, so if making a large amount or using a small skillet, cook it in batches. Remove from the heat, add salt and pepper to taste, and serve warm.
Tips & Notes:
- Pat your salmon steaks dry with a paper towel before seasoning them so they’re evenly coated. That will make the oil and seasonings easier to stick to every nook and cranny of the steaks.
- You’ll know the salmon is done if it easily flakes with a fork or reaches an internal temperature of 145℉/63℃. The rub will also be nice and crusty but not burned.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
1½ Tablespoon onion powder
1½ Tablespoon garlic powder
1-tablespoon ground ginger spice
2 tablespoons dried green onion flakes (optional)
1 Tablespoon dried thyme
1 teaspoon freshly ground white pepper
½ tablespoon cinnamon spice
1 tablespoon ground all spice
1 Tablespoon smoked paprika
½ Tablespoon ground nutmeg spice
2 -3 Tablespoons coconut sugar (replace with brown sugar)
½ – 1 Tablespoon vegetable, chicken, Maggie powder (bouillon) optional
1 Tablespoon or more Hot pepper (Chili, cayenne pepper, pepper flakes) Adjust to suit taste buds Instructions
1. Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
2. Store in any airtight container (or zip lock bag) and start adding to your proteins and vegetables
Siedah H. says
Thank you for this recipe! I’ve always wanted my salmon to turn out moist and succulent and this recipe is the one. I enjoyed the spinach and potatoes as well. (Added a little Parmesan cheese to the spinach). I send you a picture on IG. Thank you again!
Immaculate Bites says
Glad you enjoyed, Siedah! Thank you for sharing 🙂
Andrew says
Looks delicious
Remington Richardson says
Imma, this recipe was phenomenal! I used it last night. The fellas and I got together to just have some fun in the kitchen and try new recipes and I stumbled across yours. The pineapple glaze rum sauce was an amazing accent. I used “Louisa’s Coffee Caramel Pecan” rum for the sauce which gave it a nice caramelized sweetness to balance out the jerk spices. The spinach bed was also a great addition for the salmon pieces. I don’t ever leave reviews/comments on recipes but I could not let another day pass without letting you know that you have fan in me from this recipe alone! I look forward to exploring more of your dishes. Thank you for your contribution to the cooking community. Much love.
ImmaculateBites says
Awww… am so honored . So happy to have you on board . Thanks so much for taking time out to share this with us.
Happy Holidays to you and yours !!!
Much love.
Lexi B says
2-3 unsalted butter? Like 2-3 cups? sticks?
ImmaculateBites says
My bad! 2-3 Tablespoons of unsalted butter.
Enjoy!
Zulma says
In your instructions for the salmon says “Brush salmon lightly with the oil, then season with salt and pepper.” What oil are you referring to? You don’t mention any oil in the ingredients.
Thank you 🙂
ImmaculateBites says
Hi Zulma! The oil is just to help the seasoning sit better on the salmon :)!
Tenesha M says
how do you prevent the salmon from smoking when you use a skillet?
ImmaculateBites says
Make sure the heat is not too high, lower the heat after getting a good sear on the salmon.
Pamela Kurtz says
Do you cook the salmon with the glaze or just serve it on the side?
ImmaculateBites says
Hi Pamela,
I brush on during the last few minutes. Or you can serve it with glaze on the side.
Roxy says
Hi can I back this in the oven instead
ImmaculateBites says
You sure can. Bake in a preheated oven for 12-15 minutes, or until salmon flakes easily with a fork.
Jessica says
What temperature please?
ImmaculateBites says
The temperature is listed for the fries and the salmon is pan grill until salmon is cooked through.
Jim says
I highly recommend the pineapple glaze, not only “balancing” the mix of spices but also providing a hint of sweetness.
imma africanbites says
Thanks for sharing your thoughts, Jim. I appreciate it. 🙂
Linda says
I meant to say what is it and if there’s a substitute, typo.
Linda says
Hi can you tell me what siriracha island if there’s a substitute I don’t think I’ll get it where I live. Thanks
ImmaculateBites says
Hi Linda! Sriracha is hot sauce . Sub with any hot sauce – adjust to suit your taste buds
Pam Cox says
Just made this recipe and my family loved it. Can’t wait to try more recipes.
ImmaculateBites says
Awesome!!! Thanks for taking the time to provide feedback.
Jojo says
I came across this page and this recipe looks great. I will grill this up today and see if this receives my girls seal of approval.
ImmaculateBites says
Thanks for giving it a try!. DO let me know how it works for you.
Nagi@RecipeTinEats says
Oh boy. Your hubby is one lucky guy – what a Father’s Day meal!! And how cute is your son, so thoughtful…and CONSIDERATE. Do you know what that means Imma? He he!! He’s so funny!
ImmaculateBites says
Nagi, not so sure about him being funny- I would say manipulative.
kami says
I love your website with so many good recipies. Keep it up ! Many greetings from Poland
ImmaculateBites says
Greetings Kami! Thanks for stopping by!