Jerk-Grilled Salmon

This 30-minute dinner features crispy-skinned salmon coated in a flavor-packed jerk dry spice blend. King and sockeye salmon are both great options for grilling — king salmon is prized for its richness and buttery texture, while sockeye salmon has a leaner, meatier texture and bold flavor. Serve the salmon fillets over a bed of sliced avocado and mango, letting the flavor-packed juices drip down for a built-in side dish.

What is jerk spice?

Characterized by its blend of warm and earthy spices, subtle heat, and touch of sweetness, jerk spice is a staple in Caribbean cooking. It often contains a combination of allspice, thyme, sugar, and Scotch bonnet chile. The spice is versatile enough to pair well with everything from chicken and lobster to plantains and duck. 

How do you prevent dry, overcooked salmon?

When grilling salmon, cook over medium-high heat. Salmon fillets are quick cooking, so the higher heat ensures the skin has time to crisp by the time the flesh is cooked through. Remove the salmon from the grill when an instant-read thermometer inserted into the thickest portion of the fish registers 120°F for medium. 

Notes from the Food & Wine Test Kitchen

A thin and flexible fish spatula makes it easy to slide between the salmon and the grill grates when it’s time to flip the fillets.

Suggested pairing

Try a roundly fruity, warm-climate rosé with this dish, such as Tim Smith Barossa Rosé. 

Make ahead

Jerk spice can be stored in an airtight container at room temperature for up to one month.