This Jerk Salmon recipe is perfect for making fresh salmon grilled, air fried or baked. The homemade jerk rub locks onto the fish to result in a sweet, spicy and smoky meal.
I love to serve fish for my family. I am always looking new and delicious recipes to serve. Try serving your family my Tilapia Fish Tacos or my Pesto Tuna Fish Patties.
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Why this Jerk Salmon Recipe is a Keeper
The salmon stays incredibly tender, cooks in minutes, and works with whatever you’re serving, from coconut rice to simple roasted veggies. It’s also a dream for meal prep: easy to make ahead, easy to reheat, and even better the next day. It’s the kind of recipe that earns a permanent spot in your rotation because it’s reliable, vibrant, and always a crowd‑pleaser.
- Speed: While traditional jerk pork takes all day, jerk salmon delivers those same deep, charred flavors in under 20 minutes.
- The Crust: The sugar in jerk seasoning (usually brown sugar or honey) caramelizes against the salmon’s natural oils to create a “candy-spiced” crust.
- Customizable Heat: You can scale the scotch bonnet peppers up for a “burn” or down for a warm, aromatic glow. The salmon is done when opaque.
How Do I Get the ‘Char’ Without Overcooking the Jerk Salmon?
The best way to get a good char on salmon without overcooking it is to sear it in a hot skillet first to give it some color. Remember salmon cooks quickly.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“My family and I love salmon. This recipe is so easy, takes less time to cook, and is awesomely delicious. Thank you.”
~ Myrna B.
Ingredient Notes for Jerk Seasoning
All of the required ingredients are easy to find at the store, this glazed salmon is easy to make.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Fresh Salmon Fillets: It’s best to use fresh fish, but it can also work with plain, leftover salmon. You can use a salmon steak or wild caught salmon. The seasoning also works for jerk chicken.
- Seasonings: You will need cinnamon, garlic powder, sea salt, paprika, cumin, allspice, ginger and onion powder. Feel free to add other herbs and spices like thyme. This is better than store-bought jerk marinade.
Variations and Substitutions to Make Jerk Salmon
This traditional jerk seasoning is super flexible. Switch it up to make it work for your tastes.
- The Heat: Add some heat with scotch bonnet peppers or habaneros. For a milder version, use Fresno chilies or even just extra cayenne powder.
- The Sweet: Add a brown sugar, pineapple juice or mango puree in the marinade for a fruitier, tropical profile.
- The Format: Instead of whole fillets, cut the salmon into cubes to make jerk salmon bites, which air-fry perfectly in 6-8 minutes.
Special Equipment Needed for Salmon with Jerk Seasoning
This honey jerk salmon recipe doesn’t require anything fancy, but one thing can make it look more appealing.
- Cast Iron Skillet: This is the gold standard for achieving a blackened crust. Plus, it can transfer the salmon in the oven.
- Meat Thermometer: Salmon is best at an internal temperature of 52°C (125°F) for medium-rare or 63°C (145°F) for well-done.
- Microplane: For grating fresh ginger and garlic into the marinade paste.
How to Make Jamaican Jerk Salmon
This sweet and spicy jerked salmon recipe comes together in 3 quick and easy steps. This dish is so good, it quickly became one of my favorite recipes for salmon dinner.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make Jerk Spice Mix: In a small bowl, mix the cinnamon, cumin, garlic powder, ginger, allspice, onion powder, sea salt and paprika.
- Season the Salmon: Prep salmon by pouring the lemon juice evenly over the salmon, and sprinkle about a Tablespoon of seasoning over the salmon. Set the rest of the spice mix aside.
- Cook the Salmon: Bake the salmon on a baking sheet pan in a preheated oven for 12 minutes. Then, switch the oven to broil on high. Broil the salmon for another 3 minutes before you remove the prepared salmon to cool.
Prep Ahead Suggestions for Jerk Recipe
Start preparing steps to this recipe ahead of time so that the cooking process is as easy as can be.
- Make the Marinade in Advance (3–4 days): Mix the jerk seasoning, aromatics, citrus, and oil. This is a great “weekend prep” step so weeknight cooking is fast.
- Wet Jerk Marinade (Up to 12 hours): Place the salmon for this recipe in the marinade and refrigerate for 4–6 hours for deep flavor without the fish breaking down.
- Pre‑Portion the Salmon: Slice fillets into portions and pat dry. Store covered in the fridge for up to 24 hours before marinating.
Alternate Cooking Methods to Cook Salmon
Make this spicy salmon recipe another way by using your air fryer or grill if your oven is occupied with something else.
- Grilled Salmon Fillets : For that authentic smoky flavor, add salmon to grill and cook over indirect heat on cedar planks for a smoky, woody aroma.
- Air Fryer: Crispy salmon cooks at 200°C (400°F) for 8–10 minutes. No flipping required.
- Broiling: Place the rack in the top position and broil for 5–7 minutes until the top is bubbly and charred.
How to Store, Reheat and Use Leftovers
- Storing: Refrigerate: Let the salmon cool completely, then store in an airtight container for up to 3 days. If you have extra jerk marinade or pan juices, store them in a small container and spoon over the salmon when reheating to keep it moist.
- Reheat: Heat to 300°F. Place salmon on a parchment-lined tray and cover loosely with aluminum foil. Warm for 10–12 minutes, just until heated through. Remove the salmon add a splash of citrus or a little oil if it looks dry.
- Leftovers: Try jerk salmon bowls! Serve over coconut rice and beans or quinoa. Add mango, avocado, cucumber, or pineapple.
- Tacos or Lettuce Wraps: The salmon flakes easily with a fork, so add cabbage slaw, lime juice, cilantro, and a little extra jerk sauce
Common Questions About This Recipe
There’s not a spice that’s included that’s super spicy, like chili powder, but it is a little spicy. Kids may not like the amount of seasoning on baked jerk salmon.
If you do leave the skin on, the skin side does not need any seasoning.
Expert Tips for Making Jerk Salmon Recipe
- Pat it Dry: Use a paper towel to dry the salmon skin and flesh before applying the marinade. Moisture is the enemy of a good sear.
- Allspice is Non-Negotiable: The backbone of “Jerk” is Pimento (Allspice). If your seasoning doesn’t have a heavy hit of it, it’s just spicy salmon.
- The “Sizzle” Test: Ensure your pan is shimmering hot before the fish hits the oil. If it doesn’t sizzle immediately, you won’t get that crust.
- Resting: Let the salmon rest for 3 minutes after cooking. This allows the juices to redistribute so the fish stays moist.
- Serve With: Serve with Habanero Mango Salsa, Sweet Potato Gnocchi or Instant Pot Baked Beans.
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Jerk Salmon
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Ingredients
- 1 pound Salmon filets
- 1 ½ 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. Then, switch oven to broil and cook for 3 more minutes.
Christina’s Notes
- 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.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
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 to 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.
what do you do with the season mix you set aside in step 4?
You can save it and use it again for another recipe or if you have more salmon, use it for that.
My husband and I just returned from a week long vacation to Jamaica and we wanted to keep our island vibe going. This recipe was flavorful, amazing and so easy to prepare. We served the salmon with Jamaican rice and beans.. Thanks for sharing!
My family and I love salmon. This recipe is so easy, takes less time to cook, and is awesomely delicious. Thank you.
Myrna Bianco