Jerk Salmon with Herb Salsa

Here is a light and fresh interpretation of jerk. Salmon is mar­inated with robust seasonings and pan-seared to perfection. The zesty herb salsa combines the freshness of cilantro, the heat of Scotch bonnet, and the tang of lime. If you’re not feel­ing herby, try the Mango Salsa with this salmon instead. This recipe is perfect for everyday dinners and spe­cial occasions alike and embodies the bold, dynamic spirit of Jamaican cuisine. Enjoy it with a squeeze of lime to bring all the flavors together.

Serves 4

INGREDIENTS

My Jamaican Table Andre Fowles

• 4 salmon fillets (4 ounces/115 g each), about 1 inch (2.5 cm) thick, skin removed

• ¼ cup (30 g) Dry Jerk Rub (see below) or store-bought jerk seasoning

• 4 tablespoons extra-virgin olive oil

• Herb Salsa (recipe follows), for serving

• 1 lime, cut into wedges, for serving

DIRECTIONS

Season the salmon generously with the jerk seasoning and 2 table­spoons of the olive oil, making sure to get both sides of the fish fully coated with spices.

Heat a large cast-iron skillet over medium-high heat. Pour the remaining 2 tablespoons oil into the pan. As soon as the oil starts to smoke lightly, add the fish, skin-side up, and cook until browned nicely, 3 to 4 minutes.

Gently flip each piece with a fish spatula. Reduce the heat to medium and cook on the other side until the fish is fully cooked, another 3 to 4 minutes. Remove from the heat and lift the fish onto a plate.

Spoon some of the herb salsa on top of the fish and serve with a wedge of lime.

Dry Jerk Rub

This is the dry version of the jerk marinade. It is more accessi­ble and versatile in that you can put it on fries, on plantain, or in your salsa or use it to season your meats. You could even go wild and put it on your popcorn.

Makes about 1 cup (150 g)

• ¼ cup (60 g) kosher salt

• 3 tablespoons onion powder

• 3 tablespoons garlic powder

• 1 to 2 tablespoons dried Scotch bonnet pepper flakes (see Note)

• 2 tablespoons dried thyme

• 2 tablespoons ground allspice

• 2 tablespoons freshly ground black pepper

• 1 tablespoon brown sugar

• 1 tablespoon ground ginger

• 2 teaspoons smoked paprika

• 2 teaspoons dried parsley

• 2 teaspoons chile flakes

• ½ teaspoon freshly grated nutmeg

In a bowl, stir together the salt, onion powder, garlic powder, Scotch bonnet flakes, thyme, allspice, black pepper, brown sugar, ginger, smoked paprika, parsley, chile flakes, and nutmeg. Store in an air­tight container at room temperature for up to 3 months.

NOTE: If you can’t find dried Scotch bonnet pepper flakes, you can substitute the same amount of cayenne pepper.

Herb Salsa

Makes ½ cup (110 g)

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons honey

• 2 tablespoons apple cider vinegar

• 2 scallions, thinly sliced

• 1 garlic clove, minced

• Grated zest and juice of 1 lime

• 1 teaspoon kosher salt

• ½ teaspoon minced fresh ginger

• ½ bunch of cilantro, finely chopped (stems included)

• ¼ Scotch bonnet pepper, seeded and minced

• ¼ teaspoon ground cumin

In a bowl, combine the olive oil, honey, vinegar, scallions, garlic, lime zest, lime juice, salt, ginger, cilantro, Scotch bonnet, and cumin. Mix well and set aside until ready to serve. (The herb salsa can be made up to 1 day ahead, covered, and stored in the fridge.)

Excerpted from My Jamaican Table by Andre Fowles (Artsian Books). Copyright © 2026. Photos by Michael Condran.

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