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Jamaican Jerk Salmon

Spicy glazed salmon with tons of flavor, paired with crispy jerk potatoes and wilted spinach. It's a complete meal that will excite your taste buds. And it's quick, it's easy, and it's luscious.
Course Main
Cuisine Caribbean
Diet Gluten Free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3
Calories 378kcal
Author Imma

Ingredients

Pineapple Rum Glaze

  • ½ cup pineapple Juice
  • 3 tablespoons dark rum
  • cup unsalted butter
  • ¼ cup brown sugar
  • ½ teaspoon sriracha

Jerk Salmon

  • 2-3 4-6-ounce salmon steaks, room temperature
  • 2-3 tablespoon jerk seasoning
  • Salt and pepper to taste

Crispy Baked Jerk potatoes

  • 1-2 potatoes (sweet or regular)
  • 1-2 tablespoons potato starch (optional)
  • 1-2 tablespoons coconut oil (or any cooking oil)
  • ½ -1 teaspoon jerk spice
  • Salt to taste

Wilted Spinach

  • 1 12-ounce bag spinach
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

Instructions

Pineapple Rum Glaze

  • Add pineapple juice, rum, butter, brown sugar, and sriracha to a saucepan. Cook on medium heat, stirring occasionally until thick and syrupy, 6-10 minutes. Whisk vigorously at the time of serving if the 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 the pan, and cook it for 3-4 minutes on each side or until the desired degree of doneness is reached.
  • Drizzle the salmon with some of the glaze and serve the rest on the side.

Crispy Baked Jerk Potatoes

  • Preheat oven to 425℉/218℃.
  • Scrub, clean, and cut the potatoes into the desired shape – the thinner the cut, the less time to cook but make sure they are uniform for even cooking.
  • Mix the potatoes with potato starch in a large bowl until thoroughly combined. Shake off and remove the excess potato starch. Add the oil and toss to combine.
  • Spread the potatoes in a single layer on 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, check on them every 5 minutes.
  • Allow to cool slightly, and serve immediately.

Wilted Spinach

  • Heat a skillet over medium, and then add oil. Add spinach to the pan, and stir it until it wilts. It takes less than 2 minutes, so if making a large amount or using a small skillet, cook it in batches. Remove from the heat, add salt and pepper to taste, and serve warm.

Notes

  • Pat your salmon steaks dry with a paper towel before seasoning them so they're evenly coated. That will make the oil and seasonings easier to stick to every nook and cranny of the steaks.
  • You'll know the salmon is done if it easily flakes with a fork or reaches an internal temperature of 145℉/63℃. The rub will also be nice and crusty but not burned.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Jamaican Seasoning
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

Serving: 200g | Calories: 378kcal | Carbohydrates: 41g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 149mg | Potassium: 710mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1710IU | Vitamin C: 12.8mg | Calcium: 64mg | Iron: 3.9mg