Jamaica / Main
Jerk Grilled Salmon
Salmon fillets are marinated in jerk spices, such as Scotch bonnet peppers, allspice, cinnamon, nutmeg, thyme, and ginger.
Ingredients
- salmon fillets, 24 ounces total; skin on one side4
- ginger, minced2 tbsp
- Scotch bonnet or habanero peppers, or habanero; stemmed, seeded if desired2
- salt1 1/2 tsp
- black pepper, freshly ground1 1/2 tsp
- Grains of Paradise, freshly ground; or more pepper1/4 tsp
- allspice, freshly ground1/2 tsp
- cinnamon, freshly ground1/2 tsp
- nutmeg, freshly grated1/4 tsp
- thyme8 sprig
- olive oil1/2 cup
- heat-resistant towel, tied with twine and soaked in oil1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
In a blender or food processor, purée all ingredients except salmon, and oil until smooth. With the machine running, slowly drizzle in the oil.
Pour into a gallon size zip-top bag. Add salmon and refrigerate for at least 10 minutes.
Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around the bottom of the grill.
Reapply the grate. Quickly grease the grate with the towel.
Add the salmon skin side down and cook, covered, turning often, until pink throughout and flakes easily when tested with a fork.
Remove to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving warm.
