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

Jerk Salmon with Mango Salsa

mylifeinbalancegroup.com/jerk-salmon/
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 minutes
Cook 5 minutes
Total 20 minutes
Recipe Makes (Approximate): 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

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.
    Mango salsa in a white bowl with a silver spoon.

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.
    Homemade jerk spice blend in a white bowl.
  • 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.
    Four salmon fillets on a foil-lined baking sheet, topped with neutral oil and jerk seasoning.
  • 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.
    Four salmon fillets on a foil-lined baking sheet, topped with neutral oil and jerk seasoning.

Recipe 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 Information (Approximate)

Serving Size: 1servingCalories: 294calProtein: 35gFat: 12gSaturated Fat: 2gCholesterol: 94mgSodium: 368mgPotassium: 968mgTotal Carbs: 11gFiber: 1gSugar: 8gNet Carbs: 10gVitamin A: 953IUVitamin C: 22mgCalcium: 37mgIron: 2mg
Recipe By: Sam Guarnieri
https://mylifeinbalancegroup.com/jerk-salmon/