Jerk Salmon
Salmon fillets are marinated in a spiced jerk paste and baked in the oven until tender with a charred crust.
Ingredients
- 2 pounds salmon fillets 900 g
- 1/4 teaspoon paprika
- 1/2 teaspoon seasoning salt
- 1 tablespoon Caribbean green seasoning
- 1 tablespoon jerk seasoning paste
- 1 teaspoon tomato paste
- 1 lemon
- Cooking oil spray
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
- Pat the salmon fillets dry with a paper towel. Place them on the prepared baking sheet.
- Sprinkle the paprika and seasoning salt over the fish, rubbing it in evenly.
- Spread the green seasoning over the salmon.
- In a small bowl, stir the jerk seasoning and tomato paste together. Rub this mixture all over the fish.
- Cover the baking sheet with foil. Let the salmon marinate at room temperature for 20 minutes.
- Cut the lemon in half. Squeeze the juice from one half over the fish. Slice the other half and place the slices around the salmon.
- Spray the fish lightly with cooking oil. Bake uncovered on the middle rack for 15 minutes.
- Turn the oven to broil at 500°F (260°C). Broil for 3 to 5 minutes until the edges are dark and the fish reaches an internal temperature of 145°F (63°C).
Notes
The safe internal temperature for cooked fish is 145°F (63°C). Check the thickest part of the fillet with a meat thermometer.
Keep a close eye on the salmon while it is under the broiler. The tomato paste and spices can go from dark brown to burnt very quickly.
If your jerk seasoning is very thick, add a few drops of water or oil to help it mix smoothly with the tomato paste.