jerk salmon

Jerk seasoning was introduced to my palate about 15 years ago.  My favorite jerk dish is salmon.   Jerk flavor seasoning has taken my jerk salmon dish to the moon and back in the flavor atmosphere.

Jerk is a traditional way of BBQ in Jamaica.  I use Walkerswood traditional Jamaican Jerk Seasoning. This seasoning is hot, spicy and will give shoe leather a very GOOOOOD taste. In addition to grilled vegetables, I frequently add pineapple, green and black large seedless grapes cut in half, mango, lime, and papaya.


3   pounds skinless salmon fillets, 2  tablespoon jerk seasoning, 1 teaspoon granulated garlic, 1 teaspoon seafood seasoning salt, 1 black pepper, 1 ½ tablespoon extra virgin olive oil.  Sprinkle both sides of the fish with the olive oil, rub jerk and dry seasonings on both sides of fish.  Put the salmon pieces in a shallow glass pan.  Cover with foil and refrigerate for 6 to 8 hours to allow the seasonings to marinade.  Remove from the refrigerator allow the fish to reach room temperature.  Bake at 350 degrees until the fish flakes easily with a fork.  Sprinkle sesame seeds on top.  Dinner is on the table y’all come on in let’s eat!

Here’re a few traditional dishes you might want to try Jerk Chicken, Beef Patties, Curried Chicken, Oxtails with Broad Beans, Spinach Soup, and Rum Punch.

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