Name: Rumba Island Bar & Grills Caribbean Salmon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 pieces salmon fillets, skin-on; 3 tbsp fresh lime juice; 2 tbsp olive oil; 1 tbsp brown sugar; 1 tbsp soy sauce; 1 tsp ginger, finely grated; 2 cloves garlic, minced; 1 tsp allspice (ground); 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp red pepper flakes; 1 tsp sea salt; 0.5 tsp black pepper; 1 pieces ripe mango, diced (about 1 medium); 0.75 cups pineapple, diced (fresh or canned, drained); 0.5 cups red bell pepper, finely diced; 0.25 cups red onion, finely diced; 3 tbsp fresh cilantro, chopped; 0.5 pieces jalapeño, seeded and minced; 1 tbsp lime juice (for salsa); 0.25 tsp salt (to taste); 0.125 tsp black pepper (to taste); 1 tbsp unsalted butter; 4 pieces extra lime wedges; 2 tbsp extra cilantro leaves

Method

Salmon & Marinade

Prepare marinade

In a medium bowl whisk together lime juice, olive oil, brown sugar, soy sauce, grated ginger, minced garlic, allspice, smoked paprika, ground cumin, red pepper flakes, sea salt, and black pepper until sugar dissolves and mixture is homogenous.

Marinate salmon

Pat salmon fillets dry with paper towel. Place fillets in a shallow dish or resealable bag and pour half of the marinade over them, reserving the other half for basting. Turn fillets to coat evenly. Marinate in the refrigerator for 20–30 minutes (no longer than 1 hour to avoid 'cooking' the fish with acid).

Preheat and prepare

Remove salmon from fridge 10 minutes before cooking. Preheat a grill or a heavy skillet (cast-iron) over medium-high heat. If grilling, oil the grates lightly. If pan-searing, add 1 tsp oil to the pan and heat until shimmering.

Cook salmon

Place salmon skin-side down on the grill or in the skillet. Cook undisturbed for 4–6 minutes depending on thickness. Baste once with reserved marinade halfway through cooking. Flip carefully and cook for an additional 2–4 minutes until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer to desired doneness. Remove salmon to a plate and let rest 3–4 minutes (residual heat will continue cooking).

Finish with butter

While salmon rests, add unsalted butter to the hot pan (if using skillet) and swirl to melt; spoon the butter over the fillets once plated for extra gloss and flavor. If grilling, melt butter briefly in a small saucepan and brush over cooked fillets.

Tropical Salsa

While salmon is marinating or cooking, combine diced mango, diced pineapple, red bell pepper, red onion, chopped cilantro, minced jalapeño, lime juice, salt, and black pepper in a bowl. Stir gently to combine. Taste and adjust seasoning — add more lime or salt if needed. Let salsa sit for 5–10 minutes so flavors meld.

Plating & Serve

Divide cooked salmon among 4 plates. Spoon a generous portion of the tropical salsa over or beside each fillet. Garnish with extra cilantro leaves and serve with lime wedges on the side for squeezing.

Suggested accompaniments: coconut rice, black beans, or a simple green salad for a full Caribbean-style meal.