Jerk Salmon with Mango Salsa

Three jerk salmon fillets topped with mango salsa on a round white plate.

Jerk Salmon with Mango Salsa

Quick and easy, this perfectly-spiced jerk salmon and accompanying sweet mango salsa are the perfect splashes of flavor for spring or summer.

Prep: 15

Cook: 5

Total: 20

Yield:4 servings

Equipment

medium mixing bowl
Silicone spatula
Broiler
baking sheet
Aluminum Foil
small mixing bowl
Spoon
Paper towels
Basting Brush
internal meat thermometer

Ingredients

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

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

For the Salmon

4 6-ounce salmon fillets
1 teaspoon neutral oil avocado oil, olive oil, etc.

To Serve

prepared white rice or cauliflower rice

Instructions

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.

Notes

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.

Note: The food-safe internal temperature recommended for salmon by the USDA is 145° Fahrenheit. This is to ensure any potentially harmful bacteria are destroyed before consuming. If you prefer your salmon cooked to a lower temperature, use sushi-grade salmon or flash-frozen salmon. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Nutrition

Recipe By:Sam Guarnieri