The rich spice blend in the marinade pairs perfectly with buttery fish, and the pineapple salsa takes it over the top. Plus, it’s all ready in just 30 minutes!
Ingredients & Substitutions
Here I explain the best ingredients for this Jamaican jerk salmon recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Salmon Fillets – For best flavor, choose skin-on salmon fillets, even if you won’t eat the skin. See my baked salmon recipe to learn how to choose the best salmon for baking. Jerk Seasoning – A zippy mix of spices. I prefer to make my own jerk seasoning — which includes onion powder, garlic powder, salt, smoked paprika, cayenne pepper, black pepper, thyme, parsley, red pepper flakes, cumin, nutmeg, allspice, and cinnamon — but you can use store-bought as well. This seasoning also works great for chicken! Lime Juice – Adds a tart, refreshing element, balances the sweet and spicy flavors, and helps to tenderize the fish in the marinade. Olive Oil – Locks in the moisture and helps the seasonings stick. Avocado oil would work as well. Pineapple Salsa – I used my own homemade pineapple salsa, which is made with pineapple, tomatoes, avocado, red onions, cilantro, jalapenos, lime juice, salt, and pepper. You could use mango salsa or even classic fresh tomato salsa instead if you like.
How To Make Jerk Salmon
This section shows how to cook jerk salmon, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for 2-3 days. Meal prep: Make pineapple salsa and jerk seasoning mix ahead of time. Store the salsa in the refrigerator for up to 5 days. Do not marinate the salmon more than 30 minutes ahead of time. Reheat: Bake leftover salmon (without salsa) for 10-15 minutes at 350 degrees F or heat in the microwave using short intervals. Freeze: Place leftovers in a freezer-safe container or freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge, or in a bag submerged in cold water on the counter, before reheating.
What To Serve With Jerk Salmon
This flavorful and healthy dish pairs well with a variety of sides. Here are a few of my recommendations: For a sweeter marinade, add 1 tablespoon of honey (or sugar free honey) to the seasoning mixture. Don’t marinate jerk salmon for longer than 30 minutes, because the lime juice will start to “cook” the fish and turn it into ceviche.
Rice – Jamaican rice and peas or black beans make classic sides for Caribbean jerk salmon, but any rice pairs well. For lighter options, try cauliflower rice (or cilantro lime cauliflower rice) or shirataki rice. Potatoes – Make easy oven rooasted potatoes or roasted sweet potatoes (and sprinkle with Cajun seasoning for more spice!), or choose a less starchy swap like fried radishes, creamy mashed cauliflower, or crispy roasted rutabaga. Asparagus – One of the best pairings for fish! You can make classic roasted asparagus, quick sauteed asparagus, crisp grilled asparagus, or even air fryer asparagus. Greens – Try sauteed spinach, a sweet mango salad, or simple sauteed cabbage for a quick and easy side. Fruity Drinks – Balance this spicy dish with a frosty pina colada or skinny margarita. Soup – Make a fresh spring cream of asparagus soup as a starter to this dish.
More Easy Salmon Recipes
This is one of my favorite fish for easy meals! Try these other flavorful ways to prepare it. Please enter your first name for your account. Your saved recipe will also be sent to your email.
