Jerk Salmon
A vibrant and spicy Caribbean-inspired dish that infuses tender salmon with rich, smoky flavors.
Equipment
- Grill or Oven
- Mixing Bowl
- Whisk
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 2 cloves Garlic Crushed.
- 1/2 pepper Habanero Pepper Stem removed.
- 1 1/2 tsp Kosher Salt
- 1 1/4 tsp Ground Allspice
- 1 1/4 tsp Dried Thyme
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Coarse Ground Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Ground Cumin
- 1/4 tsp Cayenne Pepper
- 1 Tbsp Fresh Orange Juice
- 1 Tbsp Fresh Lemon Juice
- 1/4 cup Honey
- 4 filets Salmon 6 ounces, center cut, skin on.
- 1 pint Cherry Tomatoes Halved.
Instructions
- In a bowl, combine olive oil, crushed garlic, habanero, kosher salt, allspice, thyme, onion powder, smoked paprika, black pepper, garlic powder, cumin, cayenne, orange juice, lemon juice, and honey. Mix well.
- Place salmon filets in the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour.
- Preheat grill or oven to medium-high heat. Remove salmon from marinade and sprinkle with remaining salt.
- Cook salmon for about 4-6 minutes on each side until golden and flakes easily with a fork.
- During the last few minutes of cooking, add cherry tomatoes to blister alongside the salmon.
- Remove salmon and tomatoes from heat. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.