Jerk Salmon Recipe

Name: Jerk Salmon Recipe
Total time: 25 min
Ingredients: 4-6 Scotch Bonnet peppers (chopped); 1 small red onion (chopped); 4-6 garlic cloves (chopped); 4 stalks scallions (ends trimmed); 1/4 cup soy sauce; 1/4 cup vinegar (use white vinegar or apple cider vinegar to your preference); 2 tablespoons olive oil; Juice from 1 large orange (about ¾ cup orange juice); Juice from half a lime; 1 tablespoon freshly grated ginger; 2 tablespoons brown sugar; 1 teaspoon nutmeg; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon dried thyme (or use fresh if available); Salt and pepper to taste (I usually use 1 teaspoon salt and 1 tablespoon black pepper); 4 6-ounce salmon fillets (skin-on); 1 tablespoon olive oil; 1 cup cherry tomatoes; Extra Scotch Bonnet peppers, or use habanero peppers; Fresh chopped herbs, spicy chili flakes

www.chilipeppermadness.com

This jerk salmon recipe is huge on flavor and easy to make with salmon fillets marinated in a spicy Jamaican jerk marinade then pan seared.

View full recipe on www.chilipeppermadness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

Share this recipe:

Cooking tools:

Food processor
Blender
Cast iron skillet
Instant-read thermometer
Baking sheet
Baking dish
Chef's knife
Cutting board
Grater
Measuring cup
Measuring spoon
Oven
Stove
Refrigerator
Dish
Spatula
Plate

Ingredients

4-6 Scotch Bonnet peppers (chopped)
1 small red onion (chopped)
4-6 garlic cloves (chopped)
4 stalks scallions (ends trimmed)
1/4 cup soy sauce
1/4 cup vinegar (use white vinegar or apple cider vinegar to your preference)
2 tablespoons olive oil
Juice from 1 large orange (about ¾ cup orange juice)
Juice from half a lime
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon dried thyme (or use fresh if available)
Salt and pepper to taste (I usually use 1 teaspoon salt and 1 tablespoon black pepper)
4 6-ounce salmon fillets (skin-on)
1 tablespoon olive oil
1 cup cherry tomatoes
Extra Scotch Bonnet peppers, or use habanero peppers
Fresh chopped herbs, spicy chili flakes