Sideline Salmon (Caribbean Jerk Salmon) Recipe

Name: Sideline Salmon (Caribbean Jerk Salmon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup roasted garlic olive oil; 1/4 cup freshly squeezed lime juice; 1/8 cup freshly squeezed lemon juice; 2 cloves freshly chopped garlic; 1 jalapeno, chopped; 1/2 cup diced sweet onion; 3 green onions, chopped; 2 tablespoons grated ginger; 2 tablespoons brown sugar; 1/2 cup juice nectar (recommended: Four Seasons); 1 tablespoon chopped thyme leaves; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground clove; 1 teaspoon allspice; 1 teaspoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 mango, pitted and diced; 1/2 red bell pepper, seeded and chopped; 1 fresh salmon fillet, skin-on, (2 to 3 pounds); A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Servings: persons

1/2 cup roasted garlic olive oil
1/4 cup freshly squeezed lime juice
1/8 cup freshly squeezed lemon juice
2 cloves freshly chopped garlic
1 jalapeno, chopped
1/2 cup diced sweet onion
3 green onions, chopped
2 tablespoons grated ginger
2 tablespoons brown sugar
1/2 cup juice nectar (recommended: Four Seasons)
1 tablespoon chopped thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 teaspoon allspice
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 mango, pitted and diced
1/2 red bell pepper, seeded and chopped
1 fresh salmon fillet, skin-on, (2 to 3 pounds)
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1
Add all of the sauce ingredients to bowl.
2
Mash to combine and crush the ingredients into a marinade.
3
Let stand for 25 minutes.
4
Preheat a grill to medium, and the coals have a light grey ash color.
5
Cook low and slow.
6
Put the salmon fillet on the grill, skin side down.
7
Spread the jerk sauce over the fillet and grill for approximately 15 minutes, depending on the heat.
8
Flip the fillet, remove the skin, then spread it with jerk sauce.
9
Let it grill for an additional 15 minutes.
10
Flip the salmon 1 more time to seal in the flavors.
11
Remove the salmon from the grill to a serving platter and serve.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup roasted garlic olive oil, 1/4 cup freshly squeezed lime juice, 1/8 cup freshly squeezed lemon juice, 2 cloves freshly chopped garlic, and more.

Yes, Sideline Salmon (Caribbean Jerk Salmon) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sideline Salmon (Caribbean Jerk Salmon)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions