Featured comment
Just made this tonite and the whole family devoured it!!! Hours later we are still talking about it- thank you for the recipe!!
Christie
This week I made caribbean jerk salmon. Spicy salmon with tons of flavor and good-for-you vitamins. Then issued myself an automatic license to eat 50 leftover Cadbury Eggs. I love salmon.
But really, the salmon. Chipotle seems to always be on the brain these days, which lead me to morph my salmon dinner into a Caribbean Burrito Bol, complete with mango and avocado salsa. Ding-Ding-Ding!
Truthfully, making salmon usually stresses me out. It always gets too burnt on the outside but not cooked on the inside. Maybe I should turn the heat down, or maybe I should start buying skinnier salmon filets, or maybe I should make it more than twice a year, or maybe I should stop playing Draw Something on my phone and start watching the skillet.
Speaking of normal things that shouldn’t be stressful, how about that Monday-morning-pre-work-meeting-mocha? Drive through lines are sweat-inducing and bad for the heart when you’re running late and the whole city of St. Paul would also like a drive-through mocha.
But the salmon.
The beauty of this salmon (other than the deliciously spiced flavor and lightly crispy texture) is that there is no need to be stressed out. You’re going to end up pulling the skin off at the end and stir it all up, which makes the cooking process (for a twit like me) wayyy less intimidating. Once you’ve got your salmon all prettied up, you’re going to plop it on a bed of rice and beans and top it with fresh mango and avocado salsa. Why? Because it’s life changingly yummy, and you deserve it. And because Cadbury eggs for dessert are good.
If you’re looking for more salmon recipes like this, I’d suggest checking out these BBQ Salmon Bowls with Mango Avocado Salsa that are deliciously similar to this bowl!
Print
Caribbean Jerk Salmon Bowl with Mango Salsa
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Caribbean jerk salmon bowl with mango salsa is easy, full of flavor, and super healthy. This is feel-good food at its best!
Ingredients
- 1 lb. wild caught salmon filet with skin (in one or several pieces)
- 1 teaspoon oil
- 1 1/2 teaspoon cumin
- 1/2 teaspoon curry
- 1/2 teaspoon chili powder
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- pinch of sea salt
- 2 cups cooked white rice
- 1 12 ounce can black beans, rinsed and drained
- 2 mangoes, peeled and diced
- 1/2 large red onion, diced
- 1 bunch fresh cilantro, chopped
- 1 squeeze lime juice
- 1 avocado (optional)
Instructions
- Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.
- Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.
- When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it.
- Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.
- Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.
- Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.
Notes
The reason I take the skin off is because I never have good luck cooking whole salmon filets and it allows me to make sure all of the fish is cooked through. Also, it makes for great texture in the bowl!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Caribbean
Keywords: caribbean jerk salmon bowl, salmon bowl recipe, mango salsa
I would like to live on a bed of rice and beans. Is that so much to ask?
I love this seasoning on the salmon. So delicious!
This was hands down one of the best things I’ve ever put in my mouth. Thank you so much for sharing!
Hi!
This sounds so delicious!! What do you think, would this work with tofu instead of salmon too? 🙂
We haven’t tried that before, but we’re guessing it would work! You can check out our post on cooking tofu here for more tips, too!
Made this tonight, & it was sooo good! Always love your combinations! Grilled the salmon, used curry paste instead, & added lots of extra lime & fresh garlic to the salsa – Also, coconut milk & sugar & a pinch of salt to the rice
(thank you, Chrissy Teigan!) Your recipes are my go to – Just the perfect balance of flavor, texture & ease ( and for a family!!) Thank you, thank you, Pinch of Yum! Yum!
I LOVED this recipe! It was quick and easy and absolutely amazing. YUM! I made dinner for 1 and had a glass of McNab Ridge French Colombard.
Sounds like a great combo, Sandy!
So delicious! Thanks for the great recipe!
Glad you enjoyed these bowls, Margit!
I forgot to mention in my previous comment I grilled the salmon.
This turned out fabulous! So very good and my family loved it. Making again tonight! Thank you!
Glad you enjoyed this, Lydia!
Delicious!!!!
Glad you enjoy the salmon bowl, Starlet!
I’ve never heard of Jerk Salmon before. Jamaican jerk Chicken? Absolutely? Jamaican Roti with extr large Shrimp in it or Goat? Oh yeah mon. But not Jerk Salmon. Maybe next time I go home to NYC I might look into this. Thanks Lindsay and have a good weekend my friend. 🙂
Amazing! We do not use the cayenne pepper; too spicy for us. The best Salmon recipe ever.
The best recipe ever!
Do you eat this hot, cold, or room temperature?
Our family loves this recipe; exotic taste and so delicious. I do not put the cayenne pepper; too hot for us. Our friends ask for this recipe it is so good and your house smells amazing! Truly amazing and simple! Serve with Basmati rice…yummy!
Not really a fan. It felt like it was lacking something. Salsa needed something, fish needed more seasoning then we gave it. Maybe it needed a marinade.
First time commenting, but long time lover of your recipes. This recipe though, finally have me an excuse to give salmon another go. It hit it out f the park! Thank you for giving me a recipe that made me like, and dare I say, love salmon?!
Another one of your recipes that I followed with no changes and it came out perfect. I left the salmon whole and topped it with the mango salsa for a gorgeous presentation. The jerk spices were perfectly balanced with the mango salsa. Even my husband who only tolerates salmon loved this dish. In fact he ate half the salmon before I even sat down! This dish will be in my regular rotation and in fact will be one of the dishes I make for a family get together this summer!!!
This dish looks fabulous! For more healthy and nutrition food recipes videos and “Weight Loss Challenge Tips “please clicks on this link….
Great tasting recipe. But also try Caribbean Jerk Salmon with Mango Salsa So delicious! You need to try this recipe!