This Baked Jerk Salmon Recipe is loaded with Caribbean flavor from homemade jerk seasoning that will wake up your taste buds!
In less than 30 minutes, you'll have an easy salmon dinner that's cooked in your oven at home. This dish is also perfect for holidays and special enough to serve to guests!
Why You'll Love It
- Super fast: ready in minutes!
- Great taste: Jamaican jerk seasoning is loaded with bold flavor
- Easy recipe: just mix up a few spices, sprinkle and bake
- Versatile: can be served hot or cold
- Adjust the spice: if you like spicy salmon, simply add some heat!
Southern food and Jamaican cuisine have many similarities, which is why I enjoy making both of them so much. Both cuisines are based on soul food that's loaded with warm spices and bold flavors. It's meant to be hearty and stick to your ribs!
When served on a bed of rice, this baked jerk salmon recipe creates a complete meal your whole family love! If you want to make it a southern dish, serve it with Southern Collard Greens with Bacon. It's a match made in soul food heaven!
The spice blend has a sweet and savory flavor that's made with mild seasonings. If you like spicy flavors, feel free to add cayenne pepper, crushed red pepper flakes, or habanero pepper to the mix.
You can find all of these ingredients at your local grocery store or market. Be sure to visit the recipe card at the end of this post for quantities and tips.
- fresh skin-on salmon fillet (wild caught or Atlantic)
- fresh lime juice
- olive oil
- brown sugar
- garlic powder
- onion powder
- salt & black pepper
- smoked paprika
- ground cumin
- nutmeg & allspice
- ground cinnamon
- dried parsley
Although I prefer using a dry rub with this recipe, you can alternatively mix all of the seasonings with ¼ cup olive oil to make a jerk marinade. Either way, you'll get tons of flavor from this unique blend of jerk spices.
- sheet pan or baking sheet
- small mixing bowl
- mixing spoons
- sharp knife
Mix the seasonings with the brown sugar in a small bowl. Try to get out most of the lumps. You can process it in a blender or food processor if desired.
Pat salmon filets dry with a paper towel. Drizzle olive oil on fish and rub it in on both sides.
Sprinkle the top of the salmon with homemade jerk spice mix. You can use a spoon or your hands...whatever works best for you.
Using your fingers, rub in the seasoning. Cover the entire piece of fish with dry rub on both the top and the bottom.
Let salmon rest at room temperature for about 20 minutes until the seasoning has a chance to penetrate the fish.
Cut the large piece of fish with a sharp knife into equal portions before baking, or do it afterwards once the skin has softened. Add olive oil to a sheet pan and place the fish on top of the oil.
Bake at 400 degrees for about 10 to 12 minutes until the internal temperature of the fish reaches 145º F when inserted in the thickest part of the filet. Keep in mind if your fish is more than an inch thick, it will take longer to cook. This temp will result in a flaky pink center.
What to Serve with Jerk Salmon
The most common side to serve with fish is a classic type of rice blend. I love the rice medley found in the freezer section at Trader Joes.
Mango salsa or pineapple salsa is a nice condiment to serve with fish. There are many different sides that taste great with this baked jerk salmon recipe. Try a few of these ideas...
- Pan Fried Okra - the crunchy batter is a great compliment to seafood
- Rainbow Salad - adds color and flavor to this dish
- Curry Rice Salad - a delicious blend of curry, dried fruits, herbs and spices
- Creamy Southern Coleslaw - a southern classic with any type of fish
- Pickled Green Tomatoes - tastes amazing as a relish on top of salmon
- Sweet Pickled Onions - adds crunch, color and flavor that's hard to beat
If you prefer poultry, try my Jerk Chicken Rice Bowl instead. It has a similar taste, but it's made with chicken instead of fish.
- Make a wrap: add fish, veggies and rice to a tortilla and wrap it up.
- Turn it into a bowl: make jerk salmon rice bowls by layering rice, salmon and veggies in a big bowl.
- Put it on a skewer: cut it in chunks and put it on a skewer with veggies. Grill or bake until center is pink.
- Add it to a taco: turn Baja Chicken Tacos into salmon tacos in a snap!
- Fold it into quiche: substitute fish for meat in this Meat Lovers Quiche recipe.
- Use homemade seasoning so you can control the spice level.
- Start with fresh salmon, although frozen fish will work too.
- Try not to overcook the fish or it will be dry and tasteless.
- Watch the spice level because a little heat goes a long way.
Absolutely! It's a personal preference, and some folks don't like to eat it at all. But it's perfectly fine to eat and tastes delicious when you add the spice rub to the bottom of the skin before baking.
If you prefer really crispy skin, cut the salmon filets before baking. Sear in a cast iron skillet with olive oil for 1 minute on each side before placing on the sheet pan, then bake as directed.
This jerk spice rub recipe is sweet, nutty and slightly fruity. It has a little kick from the smoked paprika but it's not spicy at all. Be sure to add cayenne pepper if you want some heat.
Storage and Freezing
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
You can freeze cooked salmon in vacuum sealed bags for up to 3 months. To thaw, place in the refrigerator overnight. Serve cold over a bed of mixed greens, or reheat in the microwave in 30 second intervals until warm throughout.
More Great Recipes
Baked Jerk Salmon Recipe
*See notes in blog post for detailed tips, photos and instructions.
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 2 teaspoons smoked paprika
- ¼ cup brown sugar
- 2 pounds fresh salmon filet (wild caught or Atlantic)
- 2 Tablespoons olive oil
- 2 fresh limes (cut in half)
- Mix all of the seasoning ingredients in a small bowl. Try to smooth out most of the lumps with a fork. You can process it in a blender or food processor if desired.
- Pat a 2 pound salmon filet dry with a paper towel. Drizzle olive oil on fish and rub it in on both sides.
- Sprinkle the top of the salmon with homemade jerk spice mix. Cover the entire piece of fish with dry rub on both the top and the bottom.
- Rub in the seasoning with your fingers on both sides.
- Let salmon rest at room temperature for about 10 minutes until the seasoning has a chance to penetrate the fish.
- Cut the large piece of fish with a sharp knife into equal portions before baking, or do it afterwards once the skin has softened.
- Add olive oil to a sheet pan and place the fish on top of the oil.
- Bake at 400 degrees for about 10 to 12 minutes until the internal temperature of the fish reaches 145º F when inserted in the thickest part of the filet.
- If the salmon is more than an inch thick, it will take longer to cook, so adjust time accordingly. Use a thermometer to guide you.
- Squeeze fresh lime juice over salmon before serving.
- Salmon cooks very fast at high temperatures. If your salmon is more than an inch thick, you will need to bake it longer than 10 to 12 minutes.
- Use an instant read thermometer to ensure the fish is cooked to the proper temperature.
- View the USDA chart for the recommended guide to cook fish.
- You can use a large 2 pound filet or smaller cut portions of fish for this recipe.
Nutrition info is an auto generated estimate.