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.
🍣 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.
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For the Mango Salsa
- 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
For the Jerk Seasoning
For the Salmon
- 4 6-ounce salmon fillets
- 1 teaspoon neutral oil avocado oil, olive oil, etc.
- prepared white rice or cauliflower rice
- Medium mixing bowl
- Silicone spatula
- Baking sheet
- Aluminum Foil
- Small mixing bowl
- Paper towels
- Basting Brush
- internal meat thermometer
For the Mango Salsa
- Add 1 medium mango (finely diced), 2 tablespoons finely chopped red onion, 1 tablespoon minced fresh cilantro, 1 teaspoon fresh lime juice, and salt to medium mixing bowl.
- Gently stir ingredients together until well incorporated. Set aside until ready to serve. If making well in advance, cover bowl and refrigerate salsa until ready to serve.
For the Jerk Salmon
- Preheat broiler to high. Position oven rack approximately 8 inches beneath heating element. Line baking sheet with aluminum foil and set aside.
- Add 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, and 1 pinch cayenne to small mixing bowl. Stir spices together until well blended. Set aside.
- Place 4 6-ounce salmon fillets skin-side down on foil-lined baking sheet, leaving space between each fillet. Pat salmon fillets completely dry with paper towels.
- Brush 1 teaspoon neutral oil evenly onto tops of salmon fillets, then cover fillets evenly with jerk seasoning blend.
- Place baking sheet under preheated broiler. Broil fillets 2 minutes, then check doneness with internal meat thermometer. Continue broiling fillets, checking every minute, until preferred internal temperature is reached. See Notes below for temperature suggestions.
- When desired internal temperature is achieved, carefully remove baking sheet from oven. Set aside and let rest 5 minutes, then transfer salmon fillets to serving plates with mango salsa and prepared white rice. Serve immediately.
- Cayenne: If you’re particularly heat-sensitive, omit the cayenne entirely.
- Spice Blend: You’re welcome to use a store-bought jerk seasoning if you’d prefer not to make your own.
- Leftovers: Refrigerate cooked salmon and mango salsa in separate airtight containers up to 3 days. Reheat salmon in microwave, air fryer, or oven until just warmed through. Serve with mango salsa.
Suggested Cook Times Based on Doneness
- Medium-Rare: Remove from broiler when salmon reaches 110° Fahrenheit internally. Let fillets rest 5 minutes. Serve between 115° and 120° Fahrenheit.
- Medium: Remove from broiler when salmon reaches 115° Fahrenheit internally. Let fillets rest 5 minutes. Serve between 120° and 125° Fahrenheit.
- Medium-Well: Remove from broiler when salmon reaches 120° Fahrenheit internally. Let fillets rest 5 minutes. Serve between 125° and 140° Fahrenheit.
- Well-Done: Remove from broiler when salmon reaches 130° Fahrenheit internally. Let fillets rest 5 minutes. Serve between 140° and 150° Fahrenheit.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.