Jerk Salmon Recipe

4.75 from 4 votes

This jerk salmon recipe is huge on flavor and easy to make with salmon fillets marinated in a spicy Jamaican jerk marinade then pan seared.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Caribbean, Jamaican

Keyword: jerk seasoning, salmon, scotch bonnet, spicy

Servings:

Calories: 406kcal

4-6 Scotch Bonnet peppers chopped
1 small red onion chopped
4-6 garlic cloves chopped
4 stalks scallions ends trimmed
1/4 cup soy sauce
1/4 cup vinegar use white vinegar or apple cider vinegar to your preference
2 tablespoons olive oil
Juice from 1 large orange about ¾ cup orange juice
Juice from half a lime
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon dried thyme or use fresh if available
Salt and pepper to taste I usually use 1 teaspoon salt and 1 tablespoon black pepper

For the marinade, add all of the ingredients to a food processor or blender and process until smooth.
Score parallel lines across the salmon skin with a sharp knife. Set it into a large dish.
Pour the jerk marinade over the salmon and rub it into the flesh. Cover and marinate for 2 hours in the refrigerator.
When ready to cook, remove salmon, tap off any excess marinade, and discard the marinade.
Heat a large cast iron pan to medium-high heat and add the olive oil.
Add cherry tomatoes and whole Scotch bonnet peppers to the pan and stir.
Sear the salmon, skin side down, for 6-7 minutes, or until the fat begins to render and the skin becomes crispy.
Stir the tomatoes and peppers.
Flip the salmon and cook another 6-7 minutes, or until salmon cooks through to your liking.
Garnish with chili flakes and fresh herbs and serve.

Salmon should have an a minimum internal temperature of 145 degrees F when measured with a meat thermometer.

You can also bake the salmon at 350 degrees F for 12-15 minutes with some of the marinade, tomatoes and peppers, until cooked through.