Jerk Salmon Fillet Recipe

Delicious and succulent jerk salmon fillets marinated in a bold and spicy homemade jerk paste pan-fried until the skin is wonderfully crisp.

Course Main Course

Cuisine Anglo Jamaican

Keyword jamaican salmon, jerk fish recipe, jerk salmon, jerked fish

Prep Time 10

Cook Time 10

Marinade Time 30

Total Time 50

Servings Servings

Calories 736kcal

Remove the stem and roughly chop the scotch bonnet chilli and place it in a mini blender.
Roughly chop the spring onions and add them to the blender.
Peel the garlic and ginger (a teaspoon is the best way to peel ginger) and add them to the blender.
Zest the lime and add it to the blender, then squeeze in the lime juice.
Finally, add the white pepper, salt, nutmeg, cloves, allspice, thyme, treacle and ground nut oil and blend to form a smooth marinade.
Transfer the marinade to a large flat plate and add the salmon, flesh side down.
Use a spoon to spread the marinade up the side of the fish, taking care not to spread it on the skin of the fish. Place the salmon in the fridge and allow it to marinate for 30-60 minutes.
Heat a wide frying pan (28cm nonstick) over a high heat, and when it is hot, add enough oil to coat the base of the pan about 2-3mm (⅛") deep.
Season the skin of the salmon fillets generously with salt.
Place the salmon fillets skin-side down in the pan and press down for 20-30 seconds on the flesh to ensure the skin does not contract.
Cook the fish for 4-5 minutes on the skin side and then flip. Cook on until the fish is cooked for your liking, 60-90 seconds for me, but up to a maximum of 4-5 minutes.