SHEET-PAN JERK SALMON
Broiling is one of the quickest ways to cook salmon, and retain its moisture. It heats the outside while keeping the inside tender. When making this jerk salmon, your house may smell like a charcoal grill in the Caribbean. Don't worry if the fish darkens considerably as it cooks; that's when you know it's almost done. Finish it off with a mango slaw or classic carrot salad to make your dinner look as vivid as it tastes.
Provided by Millie Peartree
Categories dinner, easy, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.
- Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
- In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.
- Place on the sheet pan, skin-side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don't be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.
SIDELINE SALMON (CARIBBEAN JERK SALMON)
Provided by Food Network
Time 1h20m
Yield 6 to 10 servings
Number Of Ingredients 20
Steps:
- Add all of the sauce ingredients to bowl. Mash to combine and crush the ingredients into a marinade. Let stand for 25 minutes.
- Preheat a grill to medium, and the coals have a light grey ash color. Cook low and slow.
- Put the salmon fillet on the grill, skin side down. Spread the jerk sauce over the fillet and grill for approximately 15 minutes, depending on the heat. Flip the fillet, remove the skin, then spread it with jerk sauce. Let it grill for an additional 15 minutes. Flip the salmon 1 more time to seal in the flavors. Remove the salmon from the grill to a serving platter and serve.
JERK SALMON
My jerk salmon recipe is so delicious and savory, it is guaranteed to take your palates on a Caribbean vacation! Serve with salad or white rice, but honestly this jerk salmon recipe is so delicious it could be served with anything, or even eaten alone. Margaritas, anyone?
Provided by Cooking With Tammy
Categories World Cuisine Recipes Latin American Caribbean
Time 48m
Yield 4
Number Of Ingredients 12
Steps:
- Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
- Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel.
- Preheat oven to 325 degrees F (165 degrees C).
- Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
- Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
- Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
- Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.6 g, Cholesterol 41.7 mg, Fat 15.4 g, Fiber 5 g, Protein 18.2 g, SaturatedFat 2.8 g, Sodium 444.3 mg, Sugar 5.3 g
SALMON JERKY
Provided by Alton Brown
Time 21h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the salmon in the freezer for 45 minutes to 1 hour.
- Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
- Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.
- Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
JERK SALMON WITH APRICOT GLAZE
My mom got this from somewhere. It's so easy and so good. Really phenomenal. You should try to get wild salmon as you can really taste the difference.
Provided by AmiePA
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in an oven proof skillet.
- Season salmon fillet with jerk seasoning. Eyeball it because this stuff can get spicy and overpower the fish.
- Salt to taste.
- When pan is hot, place fish skin side down in skillet. Do not move.
- About 3 minutes later depending on the thickness of the salmon, flip.
- Move to oven preheated to 350 degrees.
- While salmon is cooking heat 1 tbls preserves and 1tbls horseradish in microwave proof dish until it melts and stir.
- Remove salmon from oven when done to your likeness.
- Slather salmon with apricot mixture.
- This recipe can easily be triple/quadrupled.
Nutrition Facts : Calories 543.8, Fat 24.6, SaturatedFat 3.6, Cholesterol 165.4, Sodium 268.4, Carbohydrate 14.6, Fiber 0.6, Sugar 8.6, Protein 63.7
STICKY JERK SALMON WITH MANGO SLAW
Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander
Provided by Cassie Best
Categories Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
- Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.
Nutrition Facts : Calories 402 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.4 milligram of sodium
JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA
Steps:
- Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.
THE KITCHEN TOURISTS ARE JERKS FOR THIS SALMON SALAD!
You've had a long morning of snorkeling, and you're craving some jerk (no, NOT the hirsute one in the Speedo on the chaise lounge next to yours), but you don't want a heavy meal that might cause belly pooch over your bikini bottom. Well, The Kitchen Tourists have just the thing for you: fiery hot jerk salmon, resting on a bed of fresh crisp tossed salad with an island twist, all topped with a sweet and tangy tropical vinaigrette. There, now you're satisfied, and you can still rock that hot little outfit you picked out for the evening waterside festivities. Team contributions that made this recipe what it is are as follows: Captain evelyn/athens = warm allspice and nutmeg, Ed&Theresa = fresh salmon, fluffernutter = kicky ginger, MA HIKER = spicy hot peppers, Mandy from Oz = crisp cilantro, Laffer = cooling papaya, ms.susan = fire-taming coconut milk, TansGram = filling beans, Tisme = zingy lime, tunasushi = crunchy cashews, Muffin Goddess = sweet mango Life is good, mon! Enjoy! (P.S. special thanks to Team Captain evelyn/athens!) NOTE: as noted by a reviewer (and myself, actually, after the fact), the dressing recipe makes way more than you'll need for this salad. The dressing is good on just about any kind of salad (I know, because I went through A LOT of salad trying to use up my batch of dressing lol), but if you don't eat salads very often, you may want to half or quarter the dressing part when you make this. :)
Provided by Muffin Goddess
Categories Mango
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- FOR JERK SALMON:.
- Combine all wet jerk seasoning ingredients (garlic through peanut oil) in the bowl of a food processor. Process until mixture turns into a paste.
- Rub jerk paste onto all sides of the salmon fillets. Allow rubbed salmon to stand in refrigerator for 1 hour (at least 30 minutes if you are short on time). Wash the food processor bowl and set aside to use for the vinaigrette.
- Once the salmon is ready to cook, plug in your Foreman grill and set it to 300 degrees F. When the grill is heated to temperature, lightly spray the grill plates with nonstick cooking spray. Place the salmon fillets on the grill, close the lid, and set timer for 8 minutes. Once salmon is cooked, remove from the grill.
- FOR TROPICAL VINAIGRETTE:.
- While salmon is marinating, combine first seven ingredients for the Tropical Vinaigrette (mango through honey mustard) in bowl of the food processor. While processor is running, drizzle in olive oil until fully incorporated. Stop processor and add salt and pepper to taste.
- FOR ISLAND SALAD:.
- Toss all salad ingredients except for cashews together.
- FINAL ASSEMBLY:.
- Divide tossed salad into 4 bowls. Sprinkle cashews over each bowl. Pour desired amount of vinaigrette over each salad, then top with a piece of cooked salmon. If desired, drizzle more dressing over the salmon, or cut salmon into chunks and toss it into the salad. Serve immediately.
Nutrition Facts : Calories 883.7, Fat 69.9, SaturatedFat 10.5, Cholesterol 52.3, Sodium 1104.9, Carbohydrate 39.2, Fiber 7.5, Sugar 20.4, Protein 30.9
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