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Ingredients
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Jerk Salmon
Mango Salsa (topping)
To Serve
Method
Jerk Salmon
Make the jerk marinade
In a medium bowl or food processor, combine 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 3 minced garlic cloves, 1 teaspoon grated fresh ginger, 1 minced scotch bonnet or habanero (reduce or omit seeds for less heat), 2 chopped green onions, 1 tablespoon fresh thyme (or 1 teaspoon dried), 1 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend or whisk until smooth and well combined.
Marinate the salmon
Pat the 4 salmon fillets dry with paper towels. Place them in a shallow dish or zip-top bag and pour half of the jerk marinade over the fillets, reserving the other half for basting. Ensure the marinade coats each fillet evenly. Refrigerate and marinate for at least 30 minutes and up to 2 hours. If short on time, 15–20 minutes will still impart flavor.
Cook the salmon (grill or pan-roast)
Option A — Grill: Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates. Place salmon skin-side down and grill 4–6 minutes per side depending on thickness, basting once with reserved marinade during the first side only. Salmon is done when it flakes easily and reaches 125–130°F (51–54°C) for medium. Option B — Stove and oven: Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon oil. Place salmon skin-side up first to sear 2 minutes, then flip to skin-side down and sear 1–2 minutes. Transfer skillet to the oven and roast 6–8 minutes until done. Use the reserved marinade to brush the fillets once during cooking but discard any marinade that contacted raw fish.
Rest
Remove salmon from heat and let rest for 3–4 minutes. This helps redistribute juices and finish carryover cooking to reach desired doneness.
Mango Salsa (topping)
While the salmon is marinating or cooking, prepare the mango salsa. In a mixing bowl combine 1 cup diced ripe mango, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If using, add 1/2 minced jalapeño for extra heat. Taste and adjust seasoning — add a touch more lime or salt if needed. Let the salsa sit 5–10 minutes to allow flavors to meld.
To Serve
Plate each salmon fillet skin-side down (or remove skin if preferred). Spoon a generous portion of mango salsa over the top of each fillet. Garnish with a cilantro sprig and a lime wedge on the side. Serve immediately with rice, plantains, or a green salad.