Jerk Salmon

Hi Friends! I realized that I have shared a ton of recipes featuring Abdel’s Favorite Jamaican Jerk Marinade but honestly this sauce is the best thing this side of the Mississippi river. I use to eat a lot of baked salmon. Then for some unknown reason I just stopped. Like, I turned 25 and decided that my life long love affair with fish had to end. Have you ever just stopped doing something for no apparent reason? But that long overdue hiatus ended last night.  I couldn’t resist, and once you try this recipe you won’t be able to either. Salmon is one of the only fish that I know can withstand a lot of flavor and spice.

I decided that I was going to put the jerk marinade on it and hope for the best. 1.) Because I had it on hand 2). Because what is the worst that can happen 3). Everything can be jerked.  I honestly thought that at best we could have a yummy dinner at worst I would have a picture for my new book— cooking fails with a cooking maniac. I was mistaken this jerk salmon was moist and flaky and flavor packed.

The notes of ginger and pimento gave the salmon a whole new life. All the while the habanero gave the right amount of heat and the fresh herbs gave the jerk salmon a fresh vibrancy. To say that I loved every bite of this jerk-salmon would be unjust.  

We’ve been trying to eat less meat in our house. Funnily Jonathan was the one who suggested that we become pescatarian (at least sometimes). He has never been a fan of meat, actually I am very lucky because he prefers a salad over chicken nuggets. Jade, on the other hand, isn’t a fan of green foods. So I was a bit shocked when she asked for a salad for lunch- even though it was a small salad but a salad none the less. So there is hope for us still.

When I was younger I loved vegetable too, so I guess they did get it from their momma. My mom basically had to cook fish for my dad and me every day. Living on an island made it super easy to have fresh fish every day. It is one of the things that I got from my father my love of fish. I never really thought about why I loved fish so much, I think because it was easily available to us in Jamaica. So that made it a staple in our family.

When this jerk salmon came out of the oven the smell that it emanated was out of this world. My mouth instantly watered and I promised never to stay away again. The fact that cleaning up afterward was a breeze was such an added bonus. I love cooking in foil, anything to cut down on the dishes and pots that I have to wash.

And the fact that it was cooked in a foil packet was so convenient. Clean up was a breeze.

Updated: 7/7/2017

4.80 from 5 votes

Jerk Salmon

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 2 pounds salmon
• 4 oz Fresh Jamaican Jerk marinade see corresponding recipe with link in post

Instructions

• Preheat oven to 375f degrees. Line a baking sheet with foil. Pour fresh Jerk marinade over salmon.
• Place salmon onto the prepared baking sheet and fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
• Place into oven and bake until cooked through, about 18-20 minutes. Open the packet and broil for 2-3 minutes, or until slightly charred.
• Serve immediately and garnished with fresh chopped cilantro.

Author: Ann

Cuisine: Healthy