Name: Quick and Easy Jerk Salmon
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 1/2 pounds salmon fillets, about 4 (5- or 6-oz) portions -; For the jerk rub: -; 1 tablespoon lime juice -; 1 tablespoon orange juice -; 2 cloves garlic, minced -; 1 habanero or jalapeno pepper, seeded and minced -; 1 1/2 teaspoons soy sauce -; 1 teaspoon olive oil -; 1 teaspoon lightly packed orange zest -; 1 teaspoon lightly packed lime zest -; 3/4 teaspoon brown sugar -; 1/2 teaspoon cinnamon -; 1/2 teaspoon allspice -; 1/2 teaspoon dried thyme -; 1/2 teaspoon kosher salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Quick and Easy Jerk Salmon

1. 1 1/2 pounds salmon fillets, about 4 (5- or 6-oz) portions -

2. For the jerk rub: -

3. 1 tablespoon lime juice -

4. 1 tablespoon orange juice -

5. 2 cloves garlic, minced -

6. 1 habanero or jalapeno pepper, seeded and minced -

7. 1 1/2 teaspoons soy sauce -

8. 1 teaspoon olive oil -

9. 1 teaspoon lightly packed orange zest -

10. 1 teaspoon lightly packed lime zest -

11. 3/4 teaspoon brown sugar -

12. 1/2 teaspoon cinnamon -

13. 1/2 teaspoon allspice -

14. 1/2 teaspoon dried thyme -

15. 1/2 teaspoon kosher salt -

How to cook deliciously - Quick and Easy Jerk Salmon

1. Stage

Make the rub: Mix all of the rub ingredients together in a medium bowl.

2. Stage

Prepare and season the salmon: Position an oven rack so it’s as close to the broiler as possible (3 inches away from the heating element is good). Line a baking sheet with foil. Smear the rub evenly on the tops and sides of the salmon fillets. Put on the baking sheet so the filets are not touching.

3. Stage

Broil the salmon: Slide the sheet under the broiler. Monitor the salmon closely as it cooks. After the first 3 minutes of broiling, peek in the oven to check every minute, and lightly press the salmon with your fingertip to gauge its doneness. Broil until the salmon flakes apart when you touch it gently, 4 to 8 minutes. Cooking time depends on the thickness of your salmon. Thinner cuts will cook more quickly than thicker cuts.