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There’s nothing fishy about this dish!
This recipe includes the following Rasta Bros. products:
Jamaican Jerk Marinade
Jerk BBQ Sauce
This amazing Jamaican Jerk Salmon is easy to prepare and tastes great in the oven or on the grill.
To prepare the salmon, gently rinse with cold water and pat dry with paper towels.
Leaving the skin on, generously coat the salmon fillets with Rasta Bros. Jamaican Jerk Marinade. Don’t be afraid to use too much, it’s good stuff! Cover and refrigerate for at least 60 minutes. (Longer is always better.)
If you’re using an outdoor grill and want to add a little smokey flavor, soak a handful of wood chips in a bowl of water and let them sit while the jerk salmon marinates.
Set up your grill for indirect heat (coals off to one side) or preheat your oven to 350. When your coals are nice and hot, throw on your woodchips.
Place the jerk salmon on a double thickness of aluminum foil and set off to one side on the grill. Cover it up and let her cook. (Or simply place in preheated oven, uncovered.)
The jerk salmon is done when the thickest part flakes away from the skin easily with a fork, or the internal temperature is 145 degrees Fahrenheit.
When the salmon is almost done, generously coat with Rasta Bros. Jamaican Jerk BBQ Sauce. Return to the oven or grill for another 5 to 10 minutes to heat through.
Garnish with a fresh lemon wedge.
*Note: This Jerk Salmon is equally delicious when finished off with our Caribbean Heat Dipping Sauce and Glaze instead of the Jerk BBQ Sauce.