Incredible Honey Jerk Salmon (Easy Oven Method)
This easy oven-baked honey jerk salmon combines Jamaican jerk marinade, honey, fresh lemon, and ginger for tender, flavourful salmon with beautifully golden edges. It's a comforting Caribbean-inspired dinner for busy weeknights, particularly when the weather turns cold, and you want something delicious without a lot of fuss.
Ingredients
- 2 tablespoons Jamaican jerk marinade
- 1 1/2 tablespoons olive oil
- 1 tablespoon light soy sauce
- 1 lemon juiced
- 1 tablespoon ginger grated
- 1 lemon zested
- 2 tablespoons honey
- 1 lemon sliced
- 2 lbs salmon fillet
- 6 sprigs thyme
- 1 1/2 tablespoons chives finely chopped
Instructions
- Run your fingers gently over the salmon fillet to check for pin bones, removing any you find with kitchen tweezers. Rinse the fish if that is your usual preparation practice, then pat it dry. Slice the fillet into serving-sized portions without cutting all the way through.
- In a mixing bowl, combine the Jamaican jerk marinade, olive oil, light soy sauce, lemon juice, grated ginger, lemon zest, and honey. Whisk well to create the honey jerk marinade.
- Preheat your oven to 375°F.
- Line a baking dish with parchment paper or aluminum foil to make cleanup easier. Arrange the lemon slices in the dish, then place the salmon on top, skin side down. The lemon slices help lift the fish slightly, allowing the marinade to get underneath while releasing their fragrant citrus oils as the salmon roasts.
- Pour the honey jerk marinade evenly over the salmon. Top with sprigs of fresh thyme.
- Bake uncovered at 375°F for 15 minutes.
- Increase the oven temperature to 425°F and return the salmon to the oven for another 4 to 6 minutes, or until the edges develop a lovely golden colour and the fish is cooked through.
- By now, your kitchen should be filling with the wonderful aroma of Jamaican jerk spices, fragrant lemon, earthy allspice, thyme, and that gentle hint of scotch bonnet heat, especially if you're using a spicy jerk marinade. It's the kind of scent that makes everyone wonder what's cooking and draws you a little closer to the oven. Check the thickest part of the salmon to ensure it reaches a safe internal temperature of 145°F (63°C).
- Sprinkle the finely chopped chives over the salmon before serving.
- I recommend serving this honey jerk salmon with my Easy and Delicious Coconut Rice, no-fuss Jamaican Rice and Peas (done in under 25 minutes), or Festive Tomato Rice.
- Should you prefer, you can use the Honey Jerk Marinade I shared a few years back to really carry the fragrant notes and sweetness of the honey in this jerk salmon.
Video
Notes
Frequently Asked Questions
Can I use honey jerk marinade for other types of fish? Yes. Honey jerk marinade can complement other firm-fleshed fish. Cooking time will depend on the thickness and type of fish, so check it carefully to avoid drying it out. Can I use homemade Jamaican jerk marinade instead of store-bought? Yes. Homemade Jamaican jerk marinade works well in this recipe. Keep in mind that heat, saltiness, and consistency vary between recipes, so the finished flavour may differ. How can I make honey jerk salmon less spicy? Choose a mild Jamaican jerk marinade with less Scotch bonnet pepper. The honey and lemon help balance the seasoning, but they will not remove the heat from a particularly spicy marinade. Can I prepare honey jerk salmon without an oven? This recipe is designed for oven cooking, including a final period at higher heat to develop golden edges. Other cooking methods are possible, but the cooking time and texture will differ. How do I know when oven-baked honey jerk salmon is done? The salmon should be cooked through and separate easily with a fork. For food safety, check the thickest part with a food thermometer and ensure it reaches 145°F (63°C). Tried this recipe?Let us know how it was!