Jamaican Jerk Salmon Bowls with Pineapple Salsa – So much flavor packed into one bowl! A gorgeous mix of spices, heat, sweetness, and freshness.
I also find it’s easier for me to choose sustainably caught fish when I choose frozen. The Fishpeople keta salmon filets I used for this recipe are rated as a Best Choice from the Monterey Bay Aquarium Seafood Watch, which grades fish sustainability.
There are a few big points of flavor here that really make this dish a winner. The salmon is flavorful on its own, but with that Jamaican Jerk glaze? Dynamite.
Add an extra layer of veggies for some color (if you haven’t used them as a base), then top the whole thing with a giant scoop of this fresh pineapple salsa. It’s sweetness and tang balance out some of the spices and heat from the Jamaican Jerk sauce and really round out the dish. I LOVE this pineapple salsa! You could also use a mango salsa, if pineapple’s not your thing, or some avocado.
The big thing that makes meals like this a success at our house is that I know everyone will eat something. Sophie might choose rice, avocado, and pineapple salsa. Milo might pick at his veggies, but he’ll taste the salmon and a scoop of rice. Michael will go for everything but the avocado, and I might skip the rice in favor of more veggies. We all get something we love and the flavors keep all of us happy.
Notes on the recipe:
Watch the heat. Jamaican Jerk is notoriously spicy, so be sure to taste test your spice blend before seasoning your fish. I picked up a mix in a spice shop while visiting my mom near Las Vegas earlier this year, and it’s very mild, which is perfect for my spice-averse little ones.
Make your own. You can absolutely make your own Jamaican Jerk seasoning mix if you can’t find one you like, or prefer not to buy one. I picked one up at a spice shop in Colorado while visiting my in-laws, and it’s a great mix of spices without too much heat.
Make ahead. To save time, you can mix up the pineapple salsa up to a day ahead of time. The pineapple salsa will keep for about 4 days in the refrigerator, but will be best in those first 2-3 days.
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This post is written in partnership with Fishpeople. We love getting to partner with companies and brands whose mission aligns with ours, and sustainably-caught fish is one of our food passions. I was compensated for this post, but all opinions are my own.
PrintJamaican Jerk Salmon Bowls with Pineapple Salsa
- Yield: 2 generous bowls 1x
Print Recipe
Pin RecipeIngredients
For the salmon:
- 1 (6oz) salmon fillets, thawed (such as Fishpeople keta salmon fillets)
- 2–3 tsp Jamaican jerk seasoning
- Juice of 1 Lime
- 2 Tbsp tamari (can use soy sauce or coconut aminos)
- 2 Tbsp orange juice
- 1 Tbsp honey (or more, to taste)
- salt and pepper, to taste
- 2 tsp cornstarch
For pineapple salsa:
- 1 1/2 cups pineapple, diced
- 2–3 Tbsp finely minced red onion
- 2–3 Tbsp fresh cilantro, minced
- 1–2 Tbsp finely minced jalapeno
- Juice of 1 lime
For bowls:
- Rice or roasted sweet potatoes – try coconut rice, veggie rice, etc.
- Stir-fry veggies
- avocado
Instructions
For the salmon:
- Preheat the oven to 375 degrees. Whisk together the glaze ingredients in a saucepan on the stove–jamaican jerk seasoning, lime juice, tamari, orange juice, honey, salt, pepper, and cornstarch. Taste and add additional honey, salt, or jerk seasoning if desired.
- Stir glaze over medium heat until it thickens. (If your mixture thickens more than you like, just add a drizzle of water to thin it back out).
- Place salmon fillets on a baking sheet lined with foil and drizzle with half of the glaze mixture. Bake 10-12 minutes, or until cooked through. Drizzle remaining glaze over the top.
For the salsa:
- While the salmon is cooking, stir together salsa ingredients. (This can also be done up to a day ahead of time).
To serve:
- Make bowls by combining your favorite veggies, rice (or roasted sweet potatoes), avocado, and plenty of pineapple salsa.
This looks incredible! I’ve already pinned it for our October dinner menu!