Name: Jerk Salmon
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Salmon fillets, or more to taste - 4 (3 ounce) fillets; Ice cold water to cover - 4 (3 ounce) fillets; Salt - 1 pinch; Lemon juice - 4 drops; Garlic powder - ¼ teaspoon; Salt - ¼ teaspoon; Jerk marinade, or more to taste - 2 tablespoons; Scallions, chopped - 3 bunches; Yellow onion, thinly sliced - ½; Cilantro, chopped - 5 sprigs; Chopped ginger - 1 teaspoon; Vegetable oil - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Jerk Salmon

1. Salmon fillets, or more to taste - 4 (3 ounce) fillets

2. Ice cold water to cover - 4 (3 ounce) fillets

3. Salt - 1 pinch

4. Lemon juice - 4 drops

5. Garlic powder - ¼ teaspoon

6. Salt - ¼ teaspoon

7. Jerk marinade, or more to taste - 2 tablespoons

8. Scallions, chopped - 3 bunches

9. Yellow onion, thinly sliced - ½

10. Cilantro, chopped - 5 sprigs

11. Chopped ginger - 1 teaspoon

12. Vegetable oil - 2 tablespoons

How to cook deliciously - Jerk Salmon

1. Stage

Place salmon in a large bowl with ice-cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.

2. Stage

Rinse salmon in ice-cold water and lemon juice. Pat dry with a paper towel.

3. Stage

Preheat the oven to 325 degrees F (165 degrees C).

4. Stage

Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.

5. Stage

Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.

6. Stage

Heat oil in an oven-safe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.

7. Stage

Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.