Father’s day is this Sunday and for the first time ever I have a menu planned. It’s never happened, I usually just “wing” it or we eat out. My son came up with the menu this time; he wants to use his “special spice” Jerk seasoning, which we made together to make something special for his dad. 
It comes with a catch; he would need to get him a gift, what kind of gift I asked? – a toy car. And he insists, his teacher told him it would be very inconsiderate to not get dad something he “really likes”. Then he asks me if I knew what the word inconsiderate means. The world of kids revolves around them. 
We chose salmon because hubby wants to stick to his healthy diet; he gained a lot of weight lately (quit smoking) and took up another vice (binge eating). He even added this Oven Baked Salmon here on his top fave dish. It’s moist, flaky and highly-seasoned, too, with lemony spicy kick. Perfect for fancy mid-week dinner or family weeknight meal. 
Lets talk about this salmon, it is quick and easy to put together, any day of the week, not just Father’s Day. In fact, it is a great weeknight meal. But I had to make it extra special for Father’s Day – adding a pineapple glaze. The sweetness of pineapple glaze balances out the blend of spices in this healthy, tasty recipe and I’m thrilled with the outcome. 
The salmon only takes minutes to make, not a big deal at all. Just season the salmon with the jerk spices and it is ready to go on the grill, pan-grill or skillet. While the salmon cooks, get the glaze going so it is ready when the salmon is ready. This is equally delicious without the glaze – so you may leave it out. I like to use skin-on salmon it helps keep the salmon, moist, in tact and is quite visually appealing and oh-so-tasty! You may remove the skin if you like. 
When it comes to side I got you covered too, with these baked jerk potatoes with it. You can use sweet potatoes or regular potatoes. Throw in some wilted spinach and you are set. Enjoy!!
Jerk Salmon and Potatoes
Ingredients
Jerk Salmon
- 2 -3 Salmon steaks room temperature (4-6 ounce)
- 2-3 Tablespoon Jerk Seasoning Homemade here
- Salt and pepper to taste
Pineapple Rum Glaze
- ½ cup pineapple Juice
- 3 Tablespoon dark rum
- 2-3 Tablespoons un-salted butter
- ¼ cup brown sugar
- ½ teaspoon siriracha
Crispy Baked Jerk potatoes
- 1-2 Potatoes Sweet or Regular
- 1-2 Tablespoon potato starch optional
- 1-2 tablespoons coconut or any cooking oil
- ½ -1 teaspoon Jerk spice
- Salt to taste
Wilted Spinach
- 1 bag of spinach 12ounce or more
- 2 Tablespoons Cooking oil
- Salt and pepper to taste
Instructions
Pineapple Rum Glaze
- Add all the ingredients in a saucepan; pineapple juice, butter, brown sugar, and rum. Cook on medium heat, stirring occasionally until thick and syrupy, about 6 to 10 minutes. Whisk vigorously if it sauce separates.
Jerk Salmon
- Brush salmon lightly with the oil, then season with salt and pepper. Followed by the Jerk Spice Seasoning.
- Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes.
- Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached
Crispy Baked Jerk potatoes
- Preheat oven to 425 degrees F.
- Scrub potatoes, clean and cut them into desired shape – the thinner the cut, the less time to cook - make sure they are even for even cooking.
- In a large bowl mix with potato starch until thoroughly combine. Remove shake off the excess potato starch. Add the oil toss to combine.
- Spread the potatoes in a single layer over a baking sheet. You may have to use two, depending on the quantity.
- Bake the potatoes for 25-35 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 25 minutes you have to check on them every 5 minutes.
- Allow cooling slightly, and serving immediately.
Witled Spinach
- Place a skillet over medium heat, and then add oil. Then add spinach in the pan, turn the spinach around until it is wilted. It takes less than 2 minutes. If making a large amount, or using a small skillet then you have to do so in batches remove, salt and pepper then serve warm
Tips & Notes:
1½ Tablespoon onion powder
1½ Tablespoon garlic powder
1-tablespoon ground ginger spice
2 tablespoons dried green onion flakes (optional)
1 Tablespoon dried thyme
1 teaspoon freshly ground white pepper
½ tablespoon cinnamon spice
1 tablespoon ground all spice
1 Tablespoon smoked paprika
½ Tablespoon ground nutmeg spice
2 -3 Tablespoons coconut sugar (replace with brown sugar)
½ - 1 Tablespoon vegetable, chicken, Maggie powder (bouillon) optional
1 Tablespoon or more Hot pepper (Chili, cayenne pepper, pepper flakes) Adjust to suit taste buds Instructions
1. Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
2. Store in any airtight container (or zip lock bag) and start adding to your proteins and vegetables
Nutrition Information:
Remington Richardson says
Imma, this recipe was phenomenal! I used it last night. The fellas and I got together to just have some fun in the kitchen and try new recipes and I stumbled across yours. The pineapple glaze rum sauce was an amazing accent. I used “Louisa’s Coffee Caramel Pecan” rum for the sauce which gave it a nice caramelized sweetness to balance out the jerk spices. The spinach bed was also a great addition for the salmon pieces. I don’t ever leave reviews/comments on recipes but I could not let another day pass without letting you know that you have fan in me from this recipe alone! I look forward to exploring more of your dishes. Thank you for your contribution to the cooking community. Much love.
ImmaculateBites says
Awww… am so honored . So happy to have you on board . Thanks so much for taking time out to share this with us.
Happy Holidays to you and yours !!!
Much love.
Lexi B says
2-3 unsalted butter? Like 2-3 cups? sticks?
ImmaculateBites says
My bad! 2-3 Tablespoons of unsalted butter.
Enjoy!
Zulma says
In your instructions for the salmon says “Brush salmon lightly with the oil, then season with salt and pepper.” What oil are you referring to? You don’t mention any oil in the ingredients.
Thank you 🙂
ImmaculateBites says
Hi Zulma! The oil is just to help the seasoning sit better on the salmon :)!
Tenesha M says
how do you prevent the salmon from smoking when you use a skillet?
ImmaculateBites says
Make sure the heat is not too high, lower the heat after getting a good sear on the salmon.
Pamela Kurtz says
Do you cook the salmon with the glaze or just serve it on the side?
ImmaculateBites says
Hi Pamela,
I brush on during the last few minutes. Or you can serve it with glaze on the side.
Roxy says
Hi can I back this in the oven instead
ImmaculateBites says
You sure can. Bake in a preheated oven for 12-15 minutes, or until salmon flakes easily with a fork.
Jessica says
What temperature please?
ImmaculateBites says
The temperature is listed for the fries and the salmon is pan grill until salmon is cooked through.
Jim says
I highly recommend the pineapple glaze, not only “balancing” the mix of spices but also providing a hint of sweetness.
imma africanbites says
Thanks for sharing your thoughts, Jim. I appreciate it. 🙂
Linda says
I meant to say what is it and if there’s a substitute, typo.
Linda says
Hi can you tell me what siriracha island if there’s a substitute I don’t think I’ll get it where I live. Thanks
ImmaculateBites says
Hi Linda! Sriracha is hot sauce . Sub with any hot sauce – adjust to suit your taste buds
Pam Cox says
Just made this recipe and my family loved it. Can’t wait to try more recipes.
ImmaculateBites says
Awesome!!! Thanks for taking the time to provide feedback.
Jojo says
I came across this page and this recipe looks great. I will grill this up today and see if this receives my girls seal of approval.
ImmaculateBites says
Thanks for giving it a try!. DO let me know how it works for you.
[email protected] says
Oh boy. Your hubby is one lucky guy – what a Father’s Day meal!! And how cute is your son, so thoughtful…and CONSIDERATE. Do you know what that means Imma? He he!! He’s so funny!
ImmaculateBites says
Nagi, not so sure about him being funny- I would say manipulative.
kami says
I love your website with so many good recipies. Keep it up ! Many greetings from Poland
ImmaculateBites says
Greetings Kami! Thanks for stopping by!