In Memory Of Karen Nicole Smith, 1972 - 2016

Incredible Jerk Salmon.

Traditionalists will argue (always) that if there’s no pimento wood and resulting smoke involved, it’s not truly Jamaican jerk. So with that in mind (they do have a point as the flavor of that open fire as it kisses the pimento wood is incredible) we’ll loosely call this “jerk” to avoid the hateful comments.

You’ll Need…

3 salmon fillets
1 tablespoon Jamaican Jerk Marinade
2 tablespoon olive oil (divided)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoon golden brown sugar
1/8 cup rum
1/4 cup orange juice
1 tablespoon butter
2 tablespoon chilled butter
2 tablespoon finely chopped parsley
1/4 lemon (juice)

Notes! Please use the video below to follow along, especially since I have limited photos for the post as I usually do. I used a spicy jerk marinade, however you may use any you prefer. Even your own homemade Jerk Marinade.

With your clean (check for bones and remove) salmon fillets on your cutting board (or plate), season with the black pepper and salt. NOT THE SKIN SIDE!. Then mix the jerk marinade with one tablespoon of the olive oil and brush the salmon flesh (not the skin) with it.

Now preheat your oven to 450F as we’ll finish off the recipe in there.

Heat the remaining oil in an ovenproof saucepan (I used a cast-iron pan) on a medium heat and add the1 tablespoon of butter as the pan gets warm and then the salmon fillets (skin side down).

Try to spoon on some of the butter/oil combo over the salmon to help cook the top and to add some moisture to it.

About 4 minutes later, move the pan away from the heat source and add the run, then tip the pan towards the heat and allow the rum to catch on fire (Flambé). It will burn (flame) for 5 seconds and in doing so. burn off most of the alcohol, leaving that rich rum flavor.

After a minute, add the orange juice and top each salmon fillet with the brown sugar (evenly), bring back to a boil, then into the oven for 3 1/2 – 4 minutes on the middle rack.

As you take it out of the oven add the cold butter to the pan, along with the juice of 1/2 lemon and the parsley. Stir well to create a sort of lemon butter sauce (watch the video below) and top the salmon fillets with said sauce.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *