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Get It NowThis jerk salmon recipe with pineapple salsa is an irresistible combination that will turn your kitchen into a tropical oasis. While simple baked salmon dinners like parmesan crusted salmon or baked salmon with mayo are popular options here at Wholesome Yum, this dish is the perfect way to spice up a healthy dinner plan.
The rich spice blend in the marinade pairs perfectly with buttery fish, and the pineapple salsa takes it over the top. Plus, it’s all ready in just 30 minutes!
Why You’ll Love This Jerk Salmon Recipe
- Sweet and spicy jerk flavors
- Tender, flaky salmon
- Common, simple ingredients
- No need to flip
- Done in just 30 minutes, including the salsa
Ingredients & Substitutions
This section explains how to choose the best ingredients for this Jamaican jerk salmon recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Salmon Fillets – For best flavor, choose skin-on salmon fillets, even if you won’t eat the skin. See my baked salmon recipe to learn how to choose the best salmon for baking.
- Jerk Seasoning – A zippy mix of spices. I prefer to make my own jerk seasoning — which includes onion powder, garlic powder, salt, smoked paprika, cayenne pepper, black pepper, thyme, parsley, red pepper flakes, cumin, nutmeg, allspice, and cinnamon — but you can use store-bought as well. This seasoning also works great for chicken!
- Lime Juice – Adds a tart, refreshing element, balances the sweet and spicy flavors, and helps to tenderize the fish in the marinade.
- Olive Oil – Locks in the moisture and helps the seasonings stick. Avocado oil would work as well.
- Pineapple Salsa – I used my own homemade pineapple salsa, which is made with pineapple, tomatoes, avocado, red onions, cilantro, jalapenos, lime juice, salt, and pepper. You could use mango salsa or even classic fresh tomato salsa instead if you like.
How To Make Jerk Salmon
This section shows how to cook jerk salmon, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet with aluminum foil or parchment paper. (You can skip this lining step if you use a baking dish instead.) Pat the salmon dry with paper towels.
- Make the seasoning. If you are not using store-bought seasoning, make the homemade jerk seasoning here.
- Make the jerk marinade. In a small bowl, mix the jerk seasoning, lime juice, and olive oil.
VARIATION: Make honey jerk salmon!
For a sweeter marinade, add 1 tablespoon of honey (or sugar free honey) to the seasoning mixture.
- Season. Arrange salmon fillets on the prepared baking pan skin-side down, with space between them. Brush seasoning mixture over the salmon on both sides.
TIP: You can bake right away or marinate for up to 30 minutes.
Don’t marinate jerk salmon for longer than 30 minutes, because the lime juice will start to “cook” the fish and turn it into ceviche.
- Bake. Cook jerk salmon in the oven until it flakes easily with a fork.
- Make salsa. While the salmon is baking, make half the recipe for pineapple salsa according to the instructions here. (You could also just make the entire recipe, but half is the perfect amount for the amount of salmon.)
- Serve. Plate the jerk salmon recipe with pineapple salsa on the side or on top.
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for 2-3 days.
- Meal prep: Make pineapple salsa and jerk seasoning mix ahead of time. Store the salsa in the refrigerator for up to 5 days. Do not marinate the salmon more than 30 minutes ahead of time.
- Reheat: Bake leftover salmon (without salsa) for 10-15 minutes at 350 degrees F or heat in the microwave using short intervals.
- Freeze: Place leftovers in a freezer-safe container or freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge, or in a bag submerged in cold water on the counter, before reheating.
What To Serve With Jerk Salmon
This flavorful and healthy dish pairs well with a variety of sides. Here are a few of my recommendations:
- Rice – Jamaican rice and peas or black beans make classic sides for Caribbean jerk salmon, but any rice pairs well. For lighter options, try cauliflower rice (or cilantro lime cauliflower rice) or shirataki rice.
- Potatoes – Make easy oven rooasted potatoes or roasted sweet potatoes (and sprinkle with Cajun seasoning for more spice!), or choose a less starchy swap like fried radishes, creamy mashed cauliflower, or crispy roasted rutabaga.
- Asparagus – One of the best pairings for fish! You can make classic roasted asparagus, quick sauteed asparagus, crisp grilled asparagus, or even air fryer asparagus.
- Greens – Try sauteed spinach, a sweet mango salad, or simple sauteed cabbage for a quick and easy side.
- Fruity Drinks – Balance this spicy dish with a frosty pina colada or skinny margarita.
More Easy Salmon Recipes
This is one of my favorite fish for easy meals! Try these other flavorful ways to prepare it.
Recommended Tools
- Baking Sheet – I use a warp-resistant baking sheet like this one for perfectly cooked results every time.
- Basting Brush – Evenly coats foods, with less mess.
- Meat Thermometer – I prefer to use a probe thermometer with a timer like this one so I always know when fish is done cooking. (I recommend cooking to 135-140 degrees F for salmon that is moist and flaky, not dry.)
Jerk Salmon With Pineapple Salsa
Jerk Salmon (With Pineapple Salsa)
This easy jerk salmon recipe with pineapple salsa uses a simple marinade using jerk seasoning, oil, and lime juice. Ready in 30 minutes!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil or parchment paper.
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Arrange the salmon fillets on the prepared baking sheet, with space between them. Pat dry with paper towels.
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In a small bowl, mix together the jerk seasoning, lime juice, and olive oil.
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Brush the seasoning mixture over the salmon on both sides.
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Bake the salmon for 10-12 minutes, depending on the thickness of the fish, until it flakes easily with a fork. The internal temperature should reach 135-140 degrees F (57-60 degrees C).
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While the fish is baking, make half the recipe for pineapple salsa according to the instructions here.
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Serve jerk salmon with pineapple salsa on the side or on top.
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Recipe Notes
Serving size: 1 salmon fillet with 1/2 cup pineapple slasa
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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5 Comments
Sara
0Soooo good! I love this one, Maya – especially the salmon with that mango salsa. Will definitely be making this again!!
Elizabeth S
0Really flavorful and delicious. It is great for Fridays during lent. Will be making again.
Jo Keohane
0I love jerk seasoning and never thought to put it with salmon. Utterly delish, will be making this again soon!
Liz
0This jerk salmon was a hit with my family! My dad asked to add it to the regular rotation! that’s a win!
Gina
0Jerk seasoning is one of my favorites but never used it on salmon until now. Went really well with the salsa. Great summer recipe!