Latin American & Caribbean Fish & seafood Sauces & condimentslunchdinnerPescatarianGluten-freeDairy-freeNo added sugar

Jerk Grilled Salmon

Name: Jerk Grilled Salmon
Yield: 4 servings
Cuisine: Latin American & Caribbean
Ingredients: 4 ea. (24 ounces) salmon fillets with skin on one side; 2 tbsp minced ginger; 2 Scotch bonnet or habanero peppers, stemmed and seeded if you like; 1 ½ tsp salt; 1 ½ tsp freshly-ground black pepper; ¼ tsp freshly-ground Grains of Paradise, or more pepper; ½ tsp freshly-ground allspice; ½ tsp freshly-ground cinnamon; ¼ tsp freshly-grated nutmeg; 8 sprigs thyme; ½ cup olive oil; A heat-resistant towel tied with twine and soaked in oil

Salmon fillets are marinated in jerk spices, such as Scotch bonnet peppers, allspice, cinnamon, nutmeg, thyme, and ginger.

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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Ingredients

Makes

4 ea. (24 ounces) salmon fillets with skin on one side
2 tbsp minced ginger
2 Scotch bonnet or habanero peppers, stemmed and seeded if you like
1 ½ tsp salt
1 ½ tsp freshly-ground black pepper
¼ tsp freshly-ground Grains of Paradise, or more pepper
½ tsp freshly-ground allspice
½ tsp freshly-ground cinnamon
¼ tsp freshly-grated nutmeg
8 sprigs thyme
½ cup olive oil
A heat-resistant towel tied with twine and soaked in oil

Ingredients for 4 servings (850 g) · the original recipe

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Method

1
In a blender or food processor, purée all ingredients except salmon, and oil until smooth. With the machine running, slowly drizzle in the oil.
BlenderFood processor
2
Pour into a gallon size zip-top bag. Add salmon and refrigerate for at least 10 minutes.
3
Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around the bottom of the grill.
Grill or barbecue
4
Reapply the grate. Quickly grease the grate with the towel.
5
Add the salmon skin side down and cook, covered, turning often, until pink throughout and flakes easily when tested with a fork.
6
Remove to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving warm.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.