How to Make Delicious Jerk Salmon at Home

Jerk salmon is a tasty dish that brings the tastes and smells of the Caribbean to your table. You can make jerk salmon at home that tastes like it came from a restaurant with just a few simple ingredients and steps. Here is a complete guide that will teach you everything you need to know to make juicy, spicy jerk salmon from beginning to end.

Jerk is a style of cooking native to Jamaica that involves dry-rubbing meat with a very spicy marinade Traditional jerk uses the scotch bonnet pepper, a variety known for its intense heat The jerk marinade also usually contains allspice, cloves, cinnamon, nutmeg, thyme, garlic, brown sugar, and soy sauce.

The sweet, sour, spicy, earthy, and savory flavors in this spice mix go well with the rich, fatty texture of salmon. On the outside, the salmon soaks up all that big, bold jerk flavor, but the inside stays moist and flaky. When you make jerk salmon at home, you can make it as spicy as you like. For 20 minutes under the broiler and a few simple ingredients, you can make salmon that tastes like it came from Jamaica.

Jerk salmon has a sweet crust on the outside and soft, juicy meat on the inside. This dish is fun to eat for a weeknight dinner or an easy meal to impress guests because the flavors and textures are so different from one another. Keep reading to learn all my tips for jerk salmon success!.

Benefits of Cooking Salmon with Jerk Seasoning

There are a few reasons why salmon works so well with jerk seasoning

• Salmon can stand up to highly spiced rubs. The rich taste and fattiness of salmon balances out the intensity of jerk seasoning beautifully. More delicate fish would get overwhelmed.

• Salmon soaks up flavors extremely well. The jerk mixture permeates the salmon flesh deeply and adheres well to the skin, creating layers of taste in each bite.

• Quick-cooking salmon matches the fast prep of dry jerk rubs Unlike marinades which require hours of sitting, jerk seasoning only needs minutes to impart flavor since it contains dried spices. Fast and easy!

• The textures contrast magnificently. Crispy jerk crust plus ultra-tender salmon is a match made in heaven.

So if you’re looking to add excitement to basic salmon fillets with big, bold flavors, jerk seasoning is a foolproof choice. Now let’s get into the nitty gritty of how to make it!

Choosing Salmon for Jerk Recipes

Jerk seasoning pairs well with any thick, meaty salmon fillet. Good options include:

• Wild-caught king or sockeye salmon
• Sustainably-raised Coho or Atlantic salmon
• Farmed salmon

I don’t recommend using delicate wild salmon like pink or chum. Their texture can’t stand up to high-heat cooking.

For even cooking, choose fillets that are similar in size and thickness, about 1 to 1 1/2 inches. Skin-on or skinless both work fine. Go for 6-ounce portions so they cook quickly under the broiler.

Aim for the best salmon quality you can afford. High-end wild or sustainably farmed salmon will reward you with better flavor and moisture. With budget farmed salmon, remove the skin and cook gently to prevent drying out.

How to Make Jerk Paste at Home

While store-bought jerk seasoning will save you time, I highly recommend making jerk paste yourself. With control over the ingredients, you can customize the spiciness and flavor to your tastes.

My easy homemade jerk paste recipe includes:

• Spices: allspice, cloves, nutmeg, cinnamon, cayenne pepper, black pepper
• Aromatics: garlic, ginger, green onions
• Acid: lime juice, vinegar
• Sweetness: brown sugar
• Savory depth: soy sauce
• Herbs: thyme, parsley

Blend together and you’ve got an incredible jerk marinade ready to coat salmon or chicken. Prep a batch on the weekend so it’s ready to go all week long.

Compared to wet marinades, this thick paste sticks well to proteins and penetrates the flesh deeply thanks to its paste-like viscosity. Slather it onto salmon fillets right before broiling for best results.

Broiling Salmon Perfectly Every Time

Broiling is my favorite way to cook jerk salmon because you get awesome charring on the outside plus tender meat inside. However, broilers can vary a lot in intensity so keeping a close eye is essential. Follow these tips for broiled jerk salmon success:

• Preheat broiler for 5 minutes on high heat, 550°F if your oven goes that high. You want it as hot as possible.

• Place oven rack 3-4 inches from heating element. Get it good and close. Use a foil-lined sheet pan.

• Rub fillets all over with jerk paste. Top, bottom, and sides. Spread it on thickly and press into flesh.

• Broil skin-side up first. This crisps up the skin nicely. Takes about 4-5 minutes.

• Flip and broil flesh side. Watch closely as the flip side can burn faster. Pull it out at first signs of blackening or when opaque in thickest part, just 2-3 more minutes usually.

• Check often and pull out pieces that are done even if others need another minute. Uneven thickness means uneven cooking.

Let the salmon rest a few minutes before digging in. Enjoy that amazing crispy jerk crust!

How to Tell When Jerk Salmon is Done

It can be tricky gauging doneness with a dark jerk coating obscuring the salmon flesh. Here are signs your jerk salmon is ready to eat:

• Opaque, flaky flesh that begins flaking when you press it gently
• Interior color is opaque pink to white, no longer translucent
• Meat feels firm but still moist when pressed
• Jerk paste is blackened in spots but not burnt

And if you have a food thermometer, that takes the guesswork out! Cook until it reaches 125°F for medium-rare or 130°F for medium doneness.

Undercooked salmon is still glossy and translucent inside. To fix it, pop it back under the broiler for a minute or two until opaque.

Serving Suggestions for Jerk Salmon

Jerk salmon tastes fantastic on its own, but it also pairs well with many sides that provide color and contrasting flavors. Here are some of my favorites:

• Coconut rice or beans and rice
• Roasted sweet potatoes
• Sauteed spinach or collard greens
• Grilled corn on the cob
• Fresh mango salsa
• Avocado slices
• Quick pickled vegetables like onions or cucumbers

A refreshing veggie-centric side balances the richness of the salmon beautifully. Don’t be afraid to play with your pairings though – jerk salmon can handle it!

Storing and Reheating Leftovers

Like any fish, jerk salmon leftovers should be eaten within 3 or 4 days. Store cooked salmon fillets in an airtight container and refrigerate.

To reheat, use one of these quick methods:

• Microwave 30-60 seconds until warmed through

• Bake at 350°F for 4-5 minutes to crisp up the skin

• Saute in a hot pan with a little oil just until heated through

• Flake into salads, rice bowls, omelets or tacos

The crisp jerk crust won’t re-crisp as nicely, so I like shredding leftover salmon into dishes rather than eating it straight.

Common Jerk Salmon Mistakes

Here are some pitfalls to avoid on your quest for jerk salmon greatness:

• Overcooking the salmon. This dries it out. Closely monitor doneness and err on the side of underdone.

• Burning the jerk paste. Watch it like a hawk so it blackens but doesn’t actually burn. Burned spice tastes acrid.

• Using too little paste. Be generous so the salmon really soaks up that flavor.

• Marinating too long. The powerful spices start to cure the salmon which affects texture. Rub on just before cooking.

• Not preheating broiler long enough. Give it plenty of time to get blazing hot. Cooler broilers take much longer.

• Broiling too far from heat. For proper searing, place it as close as possible to the heating element.

Follow my tips and you’ll have restaurant-worthy jerk salmon coming off your broiler in no time!

Frequently Asked Questions

Here are answers to some common questions about making jerk salmon at home:

What kind of salmon is best for jerk recipes?

Look for center-cut wild salmon fillets about 1 to 1 1/2 inches thick, with or without skin. King, sockeye, Atlantic, and Coho all work well.

Can I use jerk seasoning paste on chicken or pork too?

Absolutely! The spices in jerk seasoning complement all kinds of proteins. Use