Jerk Salmon Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared salmon fillets coated in a spicy Jamaican jerk marinade with warm spices, citrus, and ginger. Bold and flavorful with a crispy exterior, it's an impressive weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4-6 Scotch Bonnet peppers (chopped)
- 1 small red onion (chopped)
- 4-6 garlic cloves (chopped)
- 4 stalks scallions (ends trimmed)
- 1/4 cup soy sauce
- 1/4 cup vinegar (use white vinegar or apple cider vinegar to your preference)
- 2 tablespoons olive oil
- Juice from 1 large orange (about ¾ cup orange juice)
- Juice from half a lime
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme (or use fresh if available)
- Salt and pepper to taste (I usually use 1 teaspoon salt and 1 tablespoon black pepper)
- 4 6-ounce salmon fillets (skin-on)
- 1 tablespoon olive oil
- 1 cup cherry tomatoes
- Extra Scotch Bonnet peppers, or use habanero peppers
- Fresh chopped herbs, spicy chili flakes
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1726mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1022mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1726MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.