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Caribbean Jerk Salmon Bowl with Mango Salsa

24 reviews / 4.8 average

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!

Caribbean jerk salmon bowl.

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.

Caribbean jerk salmon bowl with mango salsa.
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Caribbean Jerk Salmon Bowl with Mango Salsa


  • Author: Pinch of Yum
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • 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

Scale
  • 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

  1. Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.
  2. 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.
  3. 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.
  4. Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.
  5. Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.
  6. 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!

  • Category: Dinner
  • Cuisine: Caribbean

Keywords: caribbean jerk salmon bowl, salmon bowl recipe, mango salsa

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I would like to live on a bed of rice and beans. Is that so much to ask?

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101 Comments

  1. Pinch of Yum Logo

    Just discovered your blog on accident through a friend of a friend’s Facebook post that included one of your recipes…and I am so thrilled to have found you! As a Minnesotan teacher that loves food and has a heart for caring for orphans, I completely connect with your “pinch of yum!” I am looking forward to following your adventures in cooking/dining!

  2. Pinch of Yum Logo

    It’s so funny that you posted this today! Is salmon and mango in the air or something?? I just bought the ingredients to make one of our favorite grilled salmon and mango salsa combo’s this week! It’s turning into mango season here and I’ve been craving that sweet salsa. I usually end up just eating it alone – like salad. . . . So fun to see how you make it too! I may have to try your blackened salmon version. Decisions, decisions!

  3. Pinch of Yum Logo

    We are so on the same page here, I made a salmon fajita “bowl” last week. I love your version and the combo of sweet and spicy, this looks sooooo good!!!

    Have you tried broiling your salmon? I have such an easier time with it that way, I usually overlook it in the skillet for some reason.

    1. Pinch of Yum Logo

      Ooh, yum! Love the Mexican idea with a fajita bowl. I have not tried broiling my salmon, but I am going to next time!!

  4. Pinch of Yum Logo
    Jakky

    Seeing that you posted a new recipe just made my Monday morning a whole lot sunnier! 🙂

    1. Pinch of Yum Logo
      Angelika Morris

      Is there a specific reason you recommend the salmon well done vs the generally chef recommended mid rare? I was wondering if it as preference or for a specific purpose. Thanks so much, excited to try this!

      1. Pinch of Yum Logo

        I don’t think I know what I’m doing with salmon enough to get the perfect mid-rare, so I’m better off just cooking it till it’s … cooked. 🙂

    1. Pinch of Yum Logo

      I’m on a mission to eat Chipotle Burrito Bol variation every day for the rest of my life. I’m almost serious. I LOVE BOLS.

  5. Pinch of Yum Logo
    Stephanie

    Yum! This recipe contains several of my favorite things in life–salmon, mango, avocado…deliciousness. Will definitely be giving this one a try!

  6. Pinch of Yum Logo
    Carolyn A

    This looks delish. I’ve only tried mango salsa once and it failed miserably… likely because the mango wasn’t ripe. Do you know the best way to tell if a mango is ripe?

    1. Pinch of Yum Logo

      It’s soft! Like, you should be able to squeeze it and have it give just a little bit. I am not joking when I say that I squeezed about 100 mangoes at the grocery store to find ONE that was even close to ripe. They were all rock hard!!

    2. Pinch of Yum Logo
      Laura

      They are also one of the only fruits that continue to ripen off the plant. Leave them on your counter for a few days, and they’ll be perfect! Just make sure not to let them get too soft, though, or they end up with an awful, fermented-like taste.

    1. Pinch of Yum Logo

      I don’t cook it enough either..and I’m pumped to have made it in a way that feels like I’m eating a burrito bol. 🙂

  7. Pinch of Yum Logo

    I clicked on this not having a clue what it was and it’s so pretty! I would prefer plain salmon and plain white rice because I’m one of those terribly picky eaters, but this look magnificent for normal people. 🙂

    And so colorful! I love it.

  8. Pinch of Yum Logo
    Delanor

    Helpful hint for skillet cooking fish:

    Cook on medium heat about 10 minutes on each side for every inch of thickness the filet is.

  9. Pinch of Yum Logo

    My phone is the biggest cooking distraction…there’s been more burned than I should even admit. This salmon looks perfect though! And like this bowl would kick a Chipotle bowl’s butt in a taste test.

  10. Pinch of Yum Logo

    I’m loving all the flavors in here! Will have to make this soon, but I must also leave my iPhone in the bedroom or something because drawsomething has taken over my life.

    And the drive-thru issue? Ugh. Tell me about it. Don’t you wish we could all have our own personal drive-thru with no line?

  11. Pinch of Yum Logo

    Awesome caribbean bowl! For me, rice bowls are always lots of fun…you get the grains, the animal protein, the veggies…perfectly balanced meal and lots of great flavors. I don’t know that I’ve tried a salmon bowl, so your post has definitely inspired me to try these different flavors. Love the mango salsa and the way all the flavors come together!






  12. Pinch of Yum Logo
    isabelle h

    oh my dearest!! i got into this blog from pinterest, and i sincerely have to say, that im sitting in front of the computer drooling… your recipies are just breathtaking!!! i want to try it all.. im from Norway, and its so nice to find a lot of new things.. im addicted to your blog from now on:) slurp!!!!

    isabelle






  13. Pinch of Yum Logo

    Back in Anchorage, my favorite way to prep salmon was in burrito form. This reminds me a lot of that without all the extra tortilla calories. Yum!

    1. Pinch of Yum Logo

      Yes! You shouldn’t have reminded me of all the extra tortilla calories… I was really liking that idea! (and still do, if I’m being honest…)