Jamaican Jerk Grilled Salmon with Island Salsa

This recipe screams summer and we love a good summer recipe especially one that’s fresh and healthy!

This salmon is true perfection. Our No Woman No Spice Jamaican Jerk spice blend is absolutely hands down a star in this one. It imparts the key island flavors we love: allspice, cinnamon, garlic, habanero (scotch bonnet) and much more blended just right to give that authentic flavor.

The sweet and spicy flavor of the jerk sauce is great on meats and other fish so save the extras in the fridge for anytime your food needs a little pizazz!


Makes 2 servings

  • 2 6 oz
    salmon fillets, skin on
  • 1 tbsp
    olive oil
  • 2 tsp
  • ½
    medium onion, diced
  • 2
    garlic cloves, minced
  • 2
    scallions, white and green parts, chopped
  • ¼ cup
    sweet chilli sauce
  • 1 tbsp
    soy sauce
  • 1 tsp
    oyster sauce
  • ½ cup
    flavorless oil (canola, grapeseed, etc)
  • 1 tbsp
    lemon or lime juice
  • ½ tsp
    sea salt and fresh cracked pepper to taste
  • pinch of cinnamon
  • 1 cup
    cooked rice

For the Island Salsa

  • ½
    medium avocado, diced
  • 1 cup
    ripe mango, diced
  • ¼ cup
    red onion, diced
  • 1 tbsp
    fresh lemon juice
  • 1
    scotch bonnet or jalapeno pepper, seeded and diced
  • 2 sprigs
    fresh mint leaves
  • sea salt and pepper to taste

Prepare the Salmon

  1. Preheat the grill to 425˚F.  Brush the salmon filets with the olive oil and season the salmon fillets with 1 tsp of the No Woman No Spice Jamaican Jerk spice blend. Set aside.
  2. Make jerk sauce: In a small food processor, add all the next nine ingredients and blend for 20 seconds. Transfer the mixture to a small saucepan and bring to a gentle boil. Add the remaining teaspoon of No Woman No Spice blend. Taste and adjust the seasoning (spice level), if needed. Remove from heat.
  3. Oil the grill grates and place the salmon on the hot grill, flesh side down/skin side up. Sear the salmon, pressing down gently to get the nice grill marks. after 2 minutes or so, slightly turn to get the grill marks. If you have X grates, no need to turn.  
  4. Allow the salmon to sear for another 2 minutes then gently flip. Brush with the jerk spiced dressing. Cook on the skin side for 3-4 minutes and remove from heat. Depending on thickness, you may want to cook longer, but be careful not to over-cook.
  5. Make the Salsa: Add the salsa ingredients to a medium-sized bowl, gently toss.
  6. Plate the dish by adding the cooked white rice first, then the fish on top and the island salsa on the side. Brush the fish one more time with the sauce and place a small container of it on the side for dipping.
  7. Garnish with the mint and serve. YUMMM
Samantha Binkley