Caribbean Jerk Salmon
This Caribbean Jerk Salmon is your passport to tropical flavor. Smoky, savory, and kissed with a hint of heat, it’s a must-try for seafood lovers. Easy, flavorful, unforgettable! (3g Carbs Per Serving/2g Net Carbs Per Serving)
Equipment
- Small mixing bowl
- Grill or oven (alternatively, stovetop and skillet)
- Foil-lined baking sheet (if using the oven)
- Tongs or a spatula
- Cutting board
- Knife
Ingredients
For the Marinade:
- 3 tbsp Jamaican jerk seasoning store-bought or homemade
- 2 tbsp olive oil
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp fresh lime juice wish every squeeze could smell this vibrant, right?
- 1.5 tbsp sugar-free brown sugar (Swerve) this is where the golden caramel happens (if not, use regular brown sugar)
- 2 cloves garlic minced (don’t skimp; flavor’s queen)
- 1 tsp fresh ginger grated (zippy and essential)
- 1 tsp smoked paprika for depth, because we’re sophisticated like that
- ½ tsp salt
- ½ tsp black pepper
Optional Extras for Flavor Fireworks:
- ½ tsp allspice if your jerk seasoning needs a little something-something
- 1 tbsp fresh thyme
- 1 Scotch bonnet or habanero pepper finely minced 😏 (if you can handle the heat)
For the Salmon:
- 1 whole slab of Coho salmon 2–3 lbs, skin-on (it’s like a built-in cooking shield)
Instructions
- Whip Up the Magic Marinade: Grab a small bowl and stir together the jerk seasoning, olive oil, coconut aminos or soy sauce, lime juice, honey, garlic, ginger, smoked paprika, salt, and pepper. Want extra flair? Toss in that thyme or pepper for bold, fiery goodness. Stir until it’s a glorious, aromatic paste. (Take a sniff. It’s okay—we all do it.)
- Rub It Down: Pat your salmon dry like it just stepped out of the ocean spa. Lay it skin-side down on your cutting board or a plate. Massage (yes, massage) the marinade all over the fish like you’re showing it some love. Make sure every nook and cranny is coated. Cover and pop it in the fridge for at least 1 hour. (Overachievers? Go for 8 hours.)
Pick Your Cooking Adventure (Grill, Oven, or Stovetop):
- Grill It: Preheat your grill to medium-high (375–400°F). Oil those grates so your salmon slices lift off like they’re Michael Jordan in his prime. Place the salmon skin-side down, close the lid, and cook until done the way you like it.Rare: 4–5 minutes (a soft pink in the center)Medium-Rare: 6–7 minutes (gentle flake, just a touch of pink)Medium: 8–10 minutes (all flaky, no pink)Well-Done: 12–15 minutes (hearty, caramelized perfection)
- Oven It Up: Preheat your oven to 400°F. Place salmon skin-side down on a foil-lined baking sheet. Roast according to your fancy, and throw in a 2–3 minute broil session at the end for charred edges that’ll make you swoon. Rare: 12–14 minutesMedium-Rare: 15–17 minutesMedium: 17–19 minutesWell-Done: 20 minutes
- Stovetop Star: Heat a cast-iron skillet until it’s hot enough to make a drop of water sizzle. Add a splash of oil and gently lay in the salmon, skin-side down. Sear with dedication. Flip and finish with flawless ease.Rare: 3–4 minutes skin-side down, then 2 minutes on the other sideMedium-Rare: 5 minutes, plus 3 on the flipMedium: 6–7 minutes, plus 3–4 on the flipWell-Done: 8–10 minutes, plus 4–5 on the flip
- Serve It Like a Pro: Garnish with lime wedges and a sprinkle of fresh thyme or cilantro. This dish is begging for coconut rice, fried plantains, or mango salsa on the side. It’s your meal. Make it extra!
Notes
- Don’t skip the lime juice garnish. It’s like the mic drop of this recipe.
- Leftovers? Flake the salmon over a salad or stuff it into tacos. No one’s judging your second-day leftovers. (They’re that good.)
- Wanna bring the heat? Throw in a Scotch bonnet or habanero, but proceed cautiously. 🔥