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–+ servings
Preheat the oven to 160°C Fan/180°C/Gas 4. Place the fish parcel on a baking tray and bake for 50 minutes to an hour until the fish is cooked through.
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Nutrition Facts
Honey-roasted jerk salmon
Amount Per Serving
Calories 559 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 23mg8%
Sodium 26mg1%
Potassium 382mg11%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 6g7%
Protein 10g20%
Vitamin A 296IU6%
Vitamin C 31mg38%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Honey-roasted jerk salmon

A spicy dish for a feast
Prep Time15 minutes
Cook Time50 minutes
Marinating Time2 hours
Total Time3 hours 5 minutes
Course: Main Course
Cuisine: Jamaican
Servings: 4
Calories: 559kcal
Author: Original Flava

Equipment

  • Sharp knife
  • Blender

Ingredients

  • 1 whole salmon about 1.5–2kg
  • olive oil
  • handful of sliced okra
  • 2 limes cut into wedges
  • handful of scotch bonnet peppers (optional)
  • 4 spring onions
  • handful of fresh thyme sprigs
  • 2 garlic cloves peeled

For the marinade:

  • 1 tbsp apple cider vinegar
  • 1 tbsp soft brown sugar
  • 60 ml lime juice (from 3 limes)
  • 1 tbsp pimento (allspice) berries
  • 1 tsp freshly ground black pepper
  • 1 tsp ground cinnamon or freshly grated nutmeg
  • 2 tsp fresh thyme leaves
  • 2 tbsp chopped ginger
  • 1 medium onion chopped
  • 6 garlic cloves peeled
  • 4 fresh thyme sprigs
  • 2 scotch bonnet peppers deseeded
  • honey

Method

  • Get your fishmonger to scale and gut the salmon, or do yourself if ya bad. Use a sharp knife to score parallel lines diagonally along the fish on both sides.
  • Unroll a piece of foil large enough to wrap and cover the fish. Pour some olive oil on the foil, then spread out the okra, lime wedges and scotch bonnets (if using).
  • Put the jerk marinade ingredients into a blender and blend in short bursts until you have a thick paste. Massage the jerk marinade into the fish, getting it right into the cuts, then place the fish on top of the vegetables in the foil. Slice the spring onions into lengths and place them inside the fish’s cavity with the thyme and garlic cloves. Wrap the foil into a parcel, leaving an air space above the fish. Leave to marinate for two hours.
  • Preheat the oven to 160°C Fan/180°C/Gas 4. Place the fish parcel on a baking tray and bake for 50 minutes to an hour until the fish is cooked through.

Nutrition

Calories: 559kcal | Carbohydrates: 16g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 26mg | Potassium: 382mg | Fiber: 3g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 31mg | Calcium: 57mg | Iron: 1mg