This Jerk Salmon has so much flavor. It is spicy, sweet, salty and a little bit smoky. This recipe is ideal for the oven, air fryer or grill. The jerk rub locks in all the moisture into the flesh of the fish making an amazing meal. Any way you serve it, it’s sure to be a hit. It’s definitely one of our favorite meals.
Jerk seasoning is an ideal combination of spice that you can adjust to your family’s taste. It is perfect for any type of fish or even chicken filet but is truly fabulous over salmon fillets.
MORE SALMON RECIPES YOU MIGHT LIKE
Baked Salmon with Asparagus | Teriyaki Salmon Rice Bowls with Spicy Mayo Sauce | Salmon En Croute
What We Love About This Jerk Salmon Recipe
This Jamaican Jerk spice recipe is truly packed with flavor. The combination of influences really made for a unique experience, find out more about these flavors.
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- 30 Minute Meal: Make this meal and cook it in minutes so it’s perfect for a weeknight meal but impressive enough for fancier dinners.
- Easy Ingredients: All found in pantry, make the rub and have it on hand!
- Entertainment Friendly: This is perfect meal for date night or entertaining.
- Adaptable: Can make with chicken or any type of fish that you like, including halibut, swordfish, flounder, sole, tilapia, mahi mahi, trout, catfish or any type of white fish.
Ingredient Notes
- Salmon Fillet: Fresh or Frozen (thaw before preparing) of average thickness
- Spice: Cinnamon, cumin, garlic powder, ground ginger, allspice, inion powder, sea salt, smoked paprika, thyme. You don’t need to season the skin side of the salmon.
- Lemon Juice : Fresh is best.
Variations and Substitutions
- Spices – Nutmeg and clove is great.
- Lime – Use fresh lime juice for a great Caribbean flavor.
- Air Fry- Place seasoned salmon in the air fryer basket and cook at 380 degrees Fahrenheit with a cook time of 10-12 minutes. Use a meat thermometer to test doneness.
How to Make Salmon Seasoning Recipe
These are the basic steps for making jerk salmon recipe . Please refer to the recipe card below for more detailed instructions and nutrition information. Prep time and total time to cook this salmon dish.
STEP 1: PREP
First, preheat oven to 400. Then combine cinnamon with next 8 seasonings in a small bowl and mix well.
STEP 2: POUR
Pour or brush lemon juice evenly over salmon filets on a parchment lined or aluminum foil lined baking sheet or oven safe skillet. Then sprinkle 1 tablespoon of seasoning mix over salmon, coating evenly. Set remaining seasoning mix aside.
STEP 3: BAKE
Bake salmon for 12 minutes at 400. Then, switch oven to broil and cook for 3 more minutes.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
A Jerk seasoning can be safely kept in your pantry for about 1 to 2 years in an airtight container. It is perfect for meal prep.
HOW TO STORE THIS RECIPE
Always store in a cool dry place in an airtight container. The cooked salmon should be stored in an airtight container in the refrigerator for up to three days.
HOW TO FREEZE THIS RECIPE
Freeze leftovers in an airtight container in the freezer for up to six months.
HOW TO REHEAT THIS RECIPE
Reheat in the oven or air fryer until warmed through over medium heat.
Frequently Asked Questions about Jerk Salmon
This recipe is very healthy as you are using a fish high in omega three fatty acid but you can make without the sea salt if you are on a low sodium diet.
Yes, of course, use any spice blends that you enjoy in your jerk rub.
Indeed, this recipe lasts for a year or two and is also a great spice blend to give as a gift
You can make this recipe into a marinade by adding olive oil and/or soy sauce to the rub.
According to the FDA, salmon is considered cooked when the thickest part reaches 145 degrees F.
There are quite a few difference find out all the difference and nutrition information here.
This seasoning can be great on any fish or seafood but is also wonderful on chicken and pork. You can add it to sweet potatoes as a flavor explosion or sprinkle on any vegetables that you want a kick of flavor.
Expert Tips for Making This Jerk Fish Recipe
- Add Heat: Cayenne Pepper or other hot sauce.
- Sweet: Add a little honey to your glaze to make a sweet surprise. Mango salsa or pineapple salsa are great toppers too.
- Fresh Herbs: Fresh parsley or cilantro add a brightness. Also add a little burst of lemon with a little lemon zest.
- Skin Tip: Place the fillet skin-side up, score the skin with a sharp knife and allow some of the juice and rub to fill the cut fish.
- Variation tip: Feel free to place fish under the broiler to crisp up the skin.
What to Serve with Jerk Salmon
- Mexican Rice
- Sweet Potato Gnocchi
- Savory Roasted Sweet Potatoes with Rosemary
- Instant Pot Baked Beans
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Jerk Salmon
Ingredients
- 1 pound salmon filets
- 1.5 tablespoons lemon juice
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 400.
- First, combine cinnamon with next 8 seasonings in a pinch bowl and mix well.
- Pour lemon juice evenly over salmon filets.
- Sprinkle 1 tablespoon of seasoning mix over salmon, coating evenly. Set remaining seasoning mix aside.
- Bake salmon for 12 minutes at 400. Then, switch oven to broil and cook for 3 more minutes.
Expert Tips
- Add Heat: Cayenne Pepper or other hot sauce.
- Sweet: Add a little honey to your glaze to make a sweet surprise. Mango or pineapple salsa are great toppers too.
- Fresh Herbs: Fresh parsley or cilantro add a brightness. Also add a little burst of lemon with a little lemon zest.
- Skin Tip: Place the fillet skin-side up, score the skin with a sharp knife and allow some of the juice and rub to fill the cut fish.
- Variation tip: Feel free to place fish under the broiler to crisp up the skin.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
My family and I love salmon. This recipe is so easy, takes less time to cook, and is awesomely delicious. Thank you.
Myrna Bianco