Quick and easy, 10-minute, broiled jerk salmon.

What Is Jerk Seasoning?

Real jerk seasoning is a spicy Jamaican marinade, most often used ongrilled chicken.

jerk salmon with sides

Alison Bickel

The jerk rub I’m using here is thicker than a marinade.

Lets call it a jerk-inspired rub because we wont be marinating the salmon.

Also, while the Caribbean teems with edible fish, salmon is not one of them.

A blackened fillet of weeknight jerk salmon is on the lower right of a black plate. Lime wedges, red rice and a mixed green salad with citrus mixed in is to the left of the salmon. The plate rests on a blue linen.

Alison Bickel

But the rich flesh of full-flavored salmon stands up nicely to the jerk rub here.

The Best Salmon for This Recipe

Normally Im very picky about salmon.

I like wild-caught Pacific salmon because the texture is firmer and meatier than farmed Atlantic salmon.

Side view of a fillet of broiled jerk salmon. The salmon has juices pooled at the bottom of it. A mixed green salad with citrus, two lime wedges and rice are visible on the plate behind the salmon. The plate is on a blue linen. Behind the plate is a glass of white wine, cutlery, a bowl of produce and the foil-lined baking sheet.

Alison Bickel

The main thing is to get five- to six-ounce salmon filets, if possible, for easy portioning.

They can be skinned or still have the skin on.

Broilers vary from oven to oven.

Side view of jerk salmon on a foil-lined baking tray. Seasoning coats the top of the salmon.

Alison Bickel

Most ovens have a broil setting, which will belt your food with about 550F heat.

Some get even hotter.

Position the oven rack about three inches from the heating element.

A glass prep bowl with chunky jerk seasoning. A small whisk is in the bowl along with the rub.

Alison Bickel

How To Know When the Salmon Is Cooked?

Check your salmon every minute after the first three minutes of broiling.

Some broilers are turbo-broilers, while others seem to take forever.

Two salmon fillets are on a foil-lined baking tray and coated with jerk seasoning. Some of the seasoning drips over the sides and on to the baking tray.

Alison Bickel

When the salmon is fully cooked, here’s how to tell:

Salmon filets differ in thickness.

I like my salmon medium-rare, which flakes apart when you touch it but isnt totally firm, either.

When in doubt, cut a filet open in its thickest part and take a peek.

Three fillets of spicy jerk salmon on a foil lined baking tray. A bowl of produce is on the marble counter behind the baking tray.

Alison Bickel

The flesh should be opaque, and not translucent.

Simply lift off the cooked flesh of the filet, and the skin will stay behind on the foil.

If you want to be more elaborate, trycoconut rice and beans.

Thinly sliced kale orcollard greensquickly sauteed with minced garlic rounds it all out nicely.

Can You Make This Ahead of Time?

The acid in the citrus will firm up the protein in the fish and make for rubbery cooked salmon.

Alternately, you’re free to put the jerk rub on the salmon filets and freeze them.

Thaw the salmon on the counter for three to four hours, or in the fridge overnight.

What To Do With Leftovers

Leftover salmon will keep in the refrigerator for 4 days.

It does not freeze well, but you could makesalmon cakesand freeze those.

I like to flake it into fried rice, pasta, or scrambled eggs.

Need More Salmon in Your Life?

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.

Slide the sheet under the broiler.

Monitor the salmon closely as it cooks.

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.