Go Back
grilled jerk salmon

Simple Grilled Jerk Salmon

Delicious Simple Grilled Jerk Salmon recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 1275
Ingredients Method

Ingredients
  

For the spice rub
  • 3.5 tsp dark brown sugar
  • 3 tsp ground allspice
  • 2.5 tsp sea salt
  • 2.5 tsp smoked paprika
  • 2 tsp ground ginger
  • 2 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp ground cinnamon
  • 0.75 tsp cayenne pepper
  • 0.5 tsp ground nutmeg
  • 1 tsp garlic powder
For the salmon
  • 28 oz salmon (cut into four 7-oz fillets)
  • 1 tbsp avocado oil
  • 2.5 tbsp prepared jerk seasoning
  • 0.5 tsp salt
For the fruit base
  • 1 large avocado (diced into 1/2-inch cubes)
  • 1 ripe mango (peeled and diced into 1/2-inch pieces)
  • 1 large lime (cut into wedges)
  • 2 tbsp chopped fresh cilantro

Method
 

  1. Combine all the dry spices in a small bowl: dark brown sugar, ground allspice, sea salt, smoked paprika, ground ginger, dried thyme, black pepper, ground cinnamon, cayenne pepper, ground nutmeg, and garlic powder. Stir well to ensure the spices are evenly distributed. This homemade jerk blend will give your salmon an authentic, complex flavor that's far superior to store-bought versions alone. Set aside until ready to season the fish.
  2. Pat the four salmon fillets dry with paper towels—this ensures better browning on the grill. While the fillets rest, dice the avocado into 1/2-inch cubes and dice the mango into 1/2-inch pieces. Cut the lime into wedges and mince the fresh cilantro. Having everything prepped ahead means you can focus entirely on grilling without scrambling for components at the end.
  3. Brush both sides of each salmon fillet lightly with avocado oil. Generously coat the flesh side (not the skin) of each fillet with the jerk spice rub from Step 1, pressing gently so it adheres. Season the skin side with a small pinch of the prepared jerk seasoning and 0.5 tsp salt divided among the fillets. Preheat your grill to 400°F–450°F, allowing it to heat fully for about 5-10 minutes while you finish prepping.
  4. Oil the grill grates well to prevent sticking, then carefully place the salmon fillets skin-side down on the hot grill. Resist the urge to move them—let them cook undisturbed for 3-4 minutes to develop a golden crust. Flip each fillet gently using a fish spatula and grill for another 3-4 minutes until the salmon reaches an internal temperature of 120°F when checked with an instant-read thermometer in the thickest part. I find that checking the temperature at the 3-minute mark on the second side helps prevent overcooking.
  5. Arrange the diced avocado and mango on a serving platter or individual plates. Carefully place a grilled salmon fillet on top of each portion, skin-side up. Squeeze fresh lime juice over the entire plate, then sprinkle with the chopped cilantro. Let the plate rest for 3 minutes before serving—this allows the residual heat from the salmon to slightly warm the fruit, deepening the overall flavor profile without wilting the delicate ingredients.