Simple Grilled Jerk Salmon with Fresh Mango Salsa Delight

A vibrant culinary experience with Simple Grilled Jerk Salmon and fresh mango salsa, ready in under 30 minutes.

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Prep Time 15

Cook Time 10

Resting Time 3

Total Time 28

Servings: 4 servings

Course: Dinner

Cuisine: Caribbean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Jerk Marinade

2 tbsp Dark Brown Sugar Coconut sugar works as a great substitute.
1 tbsp Ground Allspice Use a mix of cloves, nutmeg, and cinnamon as an alternative.
1 tbsp Sea Salt Kosher salt is a suitable option.
1 tbsp Smoked Paprika Regular paprika can be used if necessary.
1 tbsp Ground Ginger Fresh ginger can elevate the flavor.
1 tsp Dried Thyme Fresh thyme is a lovely substitution.
1 tsp Black Pepper No direct substitute available.
1 tsp Ground Cinnamon Can be omitted if preferred.
0.5 tsp Cayenne Pepper Adjust based on taste; paprika can tone it down.
0.25 tsp Ground Nutmeg Use sparingly or omit if you don't have it.
1 tsp Garlic Powder Substituting with fresh garlic can strengthen the taste.

For the Salmon

28 oz Salmon Fillets Preferably skin-on for grilling.
2 tbsp Avocado Oil Olive oil is a great alternative.

For Serving

2.5 tbsp Prepared Jerk Seasoning Homemade is best for flavor customization.
1 Fresh Lime Lemon can be used instead.
0.25 cup Cilantro Feel free to omit if not to your taste.

Equipment

Grill
Medium bowl
spatula

Method

Step-by-Step Instructions

Combine dark brown sugar, ground allspice, sea salt, smoked paprika, ground ginger, dried thyme, black pepper, ground cinnamon, cayenne pepper, ground nutmeg, and garlic powder in a medium bowl to create a spice rub.
Pat salmon fillets dry, brush with avocado oil, apply spice rub generously on the flesh side, and season the skin with jerk seasoning and a pinch of sea salt.
Preheat grill to medium-high heat (400°F to 450°F) and coat grates with a paper towel dipped in avocado oil.
Place salmon skin-side down on the grates and cook for 3-4 minutes without moving, then flip and grill for another 3-4 minutes until internal temperature reaches 120°F.
Dice avocados and mangoes, mince fresh cilantro, and combine for the salsa topping.
Remove salmon, let rest for 3 minutes, serve over salsa, and garnish with lime juice and cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 16gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 150IUVitamin C: 20mgCalcium: 30mgIron: 1.5mg

Notes

For best results, consume the salmon as soon as possible, as freezing may alter the texture.

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