Name: Jerk Salmon with Mango Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 medium mango (finely diced, approximately 12 ounces whole); 2 tablespoons finely chopped red onion; 1 tablespoon minced fresh cilantro; 1 teaspoon fresh lime juice (juice from approximately ⅓ of one lime); salt (to taste); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon cumin; ¼ teaspoon nutmeg; ¼ teaspoon cinnamon; 1 pinch cayenne (more or less to taste); 4 6-ounce salmon fillets; 1 teaspoon neutral oil (avocado oil, olive oil, etc.); prepared white rice (or cauliflower rice)

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Ridiculously easy yet full of incredible flavors, this jerk salmon recipe comes together in less than 30 minutes for a light, quick, protein-packed meal. Paired with a bright, zesty mango salsa to give the dish a touch of natural sweetness that compliments the simple jerk seasoning beautifully.

Jerk salmon topped with mango and red onion salsa on a plate with white rice and lime wedges.

🍣 What Makes This Recipe So Good

Jerk salmon is unbelievably easy to make. The salmon fillets cook in less than 5 minutes, and even with the fresh mango salsa, the whole dish is ready to eat in less than 30 minutes. Perfect for busy weeknights or anytime you just want something delicious that doesn’t need a lot of effort. Enjoy the protein and salsa on their own, or pair them with a side of rice or cauliflower rice for a total meal.
The dish is full of amazing flavors, from the variety of spices used in the simple homemade jerk seasoning, to the natural sweetness of the mango and the zest of the lime juice. Jerk salmon is one recipe that really makes the most of each ingredient!
Don’t gloss over the body-supporting benefits! Mango is full of antioxidants, anthocyanins, and vitamins A, B6, and C, to name a few. Salmon? It’s no secret that salmon is rich in omega-3 fatty acids, antioxidants, vitamins B6 and B12, zinc, and potassium, among other nutrients. It’s considered a superfood for a reason!

👩🏼‍🍳 Chef’s Tips

Like steak, you can cook salmon to different “doneness” levels based on your preferences. The food-safe internal temperature is 145° Fahrenheit, but cooking the salmon to that temp will almost guarantee you end up with dry, tough fish fillets. Personally, I recommend taking the salmon out of the oven once the fillets reach 115° in the thickest areas. Let them rest 5 minutes before serving – they’ll cook a little more as they do. You should end up with a perfectly “medium” jerk salmon fillet that’s juicy, flaky, and tender!
If you’ve got time, prepare the mango salsa in advance! Even an extra 30 minutes will make the flavors deeper and more pronounced. Just refrigerate the salsa in an airtight container until you’re ready to use it! If you don’t have the extra time, don’t worry. It’ll still be totally delicious if you make it right before serving it.
Depending on the size and thickness of the salmon fillets, they may cook in 2-3 minutes, or they may need up to 7 or 8 minutes. The strength, age, and efficiency of your broiler also makes a difference. Since there are different variables at play, eye balling the fillet doneness can be hit or miss. The best, most reliable way to gauge how much time your salmon needs is to use a meat thermometer and check the temperature often.