Jerk Salmon Recipe
Jerk Salmon makes a quick and easy weeknight meal, packed with flavour from a spicy jerk marinade and finished with a touch of honey. The fillets are glazed to perfection, giving you that sweet and spicy balance in every bite.
Servings: 3 servings
Equipment
- Large cast iron or non-stick skillet
- Long, wide spatula for flipping salmon
Ingredients
- 3 Salmon Fillets skin-on
- 1 tbsp Wet Jerk Marinade mild or hot, or use store-bought
- 4-5 sprigs Fresh Thyme Leaves
- 4 cloves Garlic crushed
- Salt and Black Pepper to taste
- 1/4 cup Neutral Cooking Oil
Honey Jerk Glaze
- 1/4 cup Honey
- 3 tsp Wet Jerk Marinade
- 2 tbsp Hot Water
Instructions
- Pat salmon fillets dry with paper towels. Season flesh side with salt and black pepper, then rub evenly with 1 tbsp jerk marinade.
- Heat oil in a large cast iron or non-stick skillet over medium-high heat. Add thyme sprigs and crushed garlic, then add salmon fillets skin-side down. Cook undisturbed for 6–7 minutes, or until the skin crisps and the fillets release easily from the pan. Carefully flip with a wide spatula and cook the other side until done. Transfer salmon to a plate and set aside.
- Reduce heat to medium and leave about 1-2 tsp of oil in the skillet, discarding the rest. Add honey, remaining jerk marinade, and hot water. Stir until combined and slightly thickened.
- Return salmon fillets to the skillet and spoon the glaze over them until fully coated, serve hot and enjoy!
Notes
Dry the Salmon: Pat salmon fillets dry before seasoning for better sear and crispier skin.
Don’t Disturb: Let the salmon cook skin-side down undisturbed for best texture and to prevent sticking.
Balance the Glaze: Taste the sauce before adding salmon back — adjust with more honey for sweetness or jerk marinade for heat.