Create a homemade jerk blend and toss it on your salmon for a show-stopping, flavorful meal served over a bed of blueberry, radicchio, arugula and more.
I’m all for encrusting a few chicken breasts and thighs with jerk seasoning and throwing it on the grill – you can’t go wrong with a classic – but if you’re looking for something a little bit more off-the-beaten-path, salmon tastes remarkably with a jerk season.
Before you make a decision about this recipe, let me first address the elephant in the room: I realize this ingredient list is as long as the recipe title is eye-rollingly shmancy, but if you let either of those factors influence your decision, you’re missing out on something spectacular. Sure, you could certainly make a huge batch of this and just absolutely kill it at your next dinner party, but around here, we have had this meal a few times for dinner – and the leftovers make a really great lunch. 
The salmon, for one, stays juicy and flavorful whether it’s right out of the oven, or has been in the fridge since last night’s dinner. I under cook mine slightly so that it is medium rare, but you can certainly leave it in the oven a little longer to get that firmer, flakier consistency.
The slaw, not to be outdone, is also a rockstar when it comes to sustaining its crisp texture and fresh flavor, even over the course of a few days. I have been really enjoying eating the slaw for lunch with different protein options, so feel free to either make half of the salmon component or double the slaw. Then, to mix it up for lunch, try adding feta, cashews, edamame (if you eat soy), or sliced grilled chicken.
Click here for the jerk seasoning blend.
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Spicy Jerk Salmon with a Blueberry Feta Slaw
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
Enjoy a perfect balance of spicy, sweet, and tangy with this baked jerk salmon served over a unique and refreshing slaw of radicchio, blueberries, and feta.
Ingredients
- 4 salmon fillets (approximately 8 ounces / 227g each,before cooking,skin on)
- Extra virgin olive oil
- 2 Tablespoons (30ml) jerk seasoning
- 1 head of radicchio (exterior leaves and core removed,thinly sliced)
- 2 firmly packed cups (473ml) baby arugula
- 1/2 cup (118ml) loosely packed fresh mint leaves,thinly sliced
- 1/2 cup (118ml) crumbled feta
- 2 cups (473ml) fresh blueberries (rinsed and dried)
- 1/4 cup (59ml) sherry vinegar
- 1/4 cup (59ml) fresh orange juice
- 2 Tablespoons (30ml) olive oil
- 2 teaspoons (10ml) honey
- 1 teaspoon (5ml) minced garlic
- Salt and pepper to taste
- Lemon or lime slices or wedges
Instructions
- Preheat the oven to 325°F (160°C). Grease a baking pan and place the salmon about 2 inches (5 cm) apart on the pan, skin side down. Sprinkle each fillet with 1/2 Tablespoon (7.5 ml) of jerk seasoning and bake for 15-20 minutes (15 minutes for a more medium/medium-rare fillet, 20 minutes for a more well-done fillet).
- While the salmon is cooking, prepare the slaw and the dressing. For the slaw, toss together all ingredients except the blueberries, then sprinkle the blueberries over the top. For the dressing, whisk together all of the ingredients or add them all to a small container or jar with an airtight top, close and shake vigorously.
- If you’re going to eat the meal immediately, toss the dressing with the slaw. If you plan to save some for leftovers, it is recommended to dress each portion of slaw separately. Top a generous (dressed) portion of slaw with a salmon fillet, garnish with lemon or lime, and serve.
Notes
Store the salmon (cooled) and the slaw (undressed) in separate airtight containers in the fridge for up to 3 days. Store the dressing in an airtight container at room temperature for up to a week, or in the fridge for 2-3 weeks.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Caribbean Fusion
Frequently Asked Questions
Can I use a store-bought jerk seasoning instead of making a homemade blend?
Yes, you can use store-bought jerk seasoning, but making your own blend allows you to customize the flavors to your liking.
What can I substitute for radicchio in the slaw if I can’t find it?
If you can’t find radicchio, you can substitute it with red cabbage for a similar crunch and color.
How can I ensure the salmon is cooked to a medium-rare texture?
To achieve medium-rare salmon, bake it until it reaches an internal temperature of about 125°F and keep in mind that it will continue to cook slightly after being removed from the oven.
