Home RecipesFood Jerk Salmon with Pineapple Salsa

Jerk Salmon with Pineapple Salsa

 We’re preparing for a big slice of sunshine this month as Turtle Bay Caribbean restaurant and bar prepares to roll into its first city in Devon. It’s all about rum, reggae and jerk this summer and you can recreate the exotic flavours at home with this special Jerk Salmon and Pineapple Salsa recipe..

You will need


Sharp Knife

Chopping Board

Mixing Bowl

None stick frying pan

Spatula or fish slice

Ingredients (Serves 2)


For the Salmon:

2 x 6oz Salmon Fillet’s

30 grms Plain Flour

25 grms Jerk Seasoning

25 grms Melted Butter

Pinch of Sea Salt

2 x Lime Wedges

 For the Pineapple Salsa:

2 x Fresh Pineapple slices

1 x Spring Onion

150 gms Cucumber

¼ Scotch Bonnet Pepper -finely diced (optional)

3 x Mint Leaves

3 x Coriander Leaves

Jerk Salmon Turtle Bay

The Method


  1. Place non-stick frying pan on the solid top & wait until pan is hot and slightly smoking, add a little oil

  2. Place Salmon Fillets skin side down in Flour
  3. Pat excess Flour off with your hand
  4. Place the Salmon skin down into hot frying pan & leave it to cook for 30 secs
  5. Brush Jerk Seasoning on the Salmon flesh
  6. Place into oven & cook for 8-12 mins
  7. Meanwhile, for the Pineapple Salsa, cut the Pineapple slices and cucumber into small chunks
  8. Finely slice the spring onion and place into a mixing bowl
  9. Add the finely chopped scotch bonnet (optional) mint & coriander leaves and mix together
  10. Remove Salmon from oven & leave to rest
  11. Brush the skin side of the salmon evenly with Butter
  12. Sprinkle Sea Salt evenly over Salmon
  13. Remove from pan using a spatula or fish slice and place onto a plate.
  14. Serve pineapple salsa over the salmon and your choice of side salad, garnish & Lime

Serve with salad and sweet potato mash.  

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