Jerk Salmon
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
8
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Calories
243 kcal
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Course
Main Course
Jerk Salmon
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Jerk Salmon is a spicy and flavorful fresh fish dinner. This healthy meal tastes amazing and requires little effort. Easy healthy dinner idea.
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Ingredients
- 1 full Fresh Salmon Fillet (2-3 pounds)
- ½ cup soy sauce or coconut aminos
- 1 large lemon zested and juiced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 tablespoons brown sugar packed
- 4 green onions
- ½ large red onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon clove
- ½ teaspoon allspice
- ½ teaspoon thyme
- ¼ teaspoon nutmeg
- ¼ teaspoon red pepper
- ¼ teaspoon cinnamon
- 1 cedar plank pre-soaked optional but I always use it
Optional Garnishes
- Grilled lemon slices
- fresh parsley chopped
Instructions
- Get out and measure your ingredients.
- Prepare your salmon by removing any scales (if any) and setting the fillet in a container that is large enough for it to lay flat. It is OK to leave the skin on. I usually leave it and place skin on the bottom as salmon cooks.
- Get out your blender or food processor.
Best Salmon Marinade
- Add soy sauce (or coconut aminos), lemon zest and juice, butter, olive oil, brown sugar, green onions, onion, salt, pepper, smoked paprika, garlic powder, clove, allspice, thyme, nutmeg, red pepper flakes and cinnamon.
- Pulse the blender until all the ingredients have been combined and are smooth.
- Pour the marinade over the top of the salmon and using a brush make sure every part of your salmon is covered with marinade. Lift the salmon up a little bit and make sure the marinade gets under the salmon as well. Whether you left skin on the salmon or not.
- Cover the salmon and place in the refrigerator for at least 2 hours. (This is a good time to be soaking your cedar planks if you are planning to use them).
- When ready to cook, remove the salmon from the refrigerator and let it come up to almost room temperature.
- Preheat your grill on high.
- Lay the salmon flat on top of a pre-soaked cedar plank.
- Next, place the plank with the salmon onto the grill. If you're not using a cedar plank be sure that your grill grates are well oiled and place the salmon skin side down on top of the grill.
- Turn the heat down to medium or medium high and close the lid.
- Cook for about 15-20 minutes until the salmon has reached an internal temperature of approximately 130 to 135.
- Gently remove the salmon from the grill and transfer or side onto a serving platter.
- Garnish with grilled lemon slices and/or chopped parsley.
- Serve and enjoy every bite!
Notes
- This is a mild spice level, if you prefer a spicier jerk, you can add additional red pepper flakes, or cayenne pepper, or hot sauce, or scotch bonnet peppers.
- The USDA recommends Salmon to be cooked to 145 degrees, however many people find that it tends to overcook the salmon. I recommend cooking to 130-135 then removing from heat. The Salmon temp will still continue to raise a bit due to carry-over.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
7g
(2%)
Protein
25g
(50%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Cholesterol
63mg
(21%)
Sodium
1160mg
(48%)
Potassium
660mg
(19%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
254IU
(5%)
Vitamin C
9mg
(10%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 63mg | 21% |
| Sodium | 1160mg | 48% |
| Potassium | 660mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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