Jamaican Jerk Salmon with Coconut Rice and Mango Salsa
Smoky-sweet jerk seasoning, a quick sear, and a bright mango salsa turn salmon into the most Caribbean-feeling weeknight dinner you'll make all summer. The coconut-lime rice is the cozy base that catches every drop of the spice-flecked pan glaze, and the mango cools the whole bowl right back down.
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Nutrition (per serving)
Smoky-sweet jerk seasoning, a quick sear, and a bright mango salsa turn salmon into the most Caribbean-feeling weeknight dinner you'll make all summer.
The coconut-lime rice is the cozy base that catches every drop of the spice-flecked pan glaze, and the mango cools the whole bowl right back down. Thirty minutes start to finish.
Step-by-step instructions
Rinse the jasmine rice until the water runs clear, then combine in a small saucepan with the coconut milk, three-quarters cup water, lime zest, and a big pinch of salt. Bring to a gentle simmer, cover tightly, and cook on the lowest heat for 15 minutes — leave the lid on for another 5 off the heat.
While the rice steams, pat the salmon fillets very dry and rub the wet jerk seasoning generously into the flesh side. Let the fillets sit at room temperature for 10 minutes so the spices bloom and the fish loses its fridge chill.
Toss the diced mango with the red onion, a squeeze of lime juice, the chopped cilantro, and a pinch of flaky salt. Set the salsa aside — the longer it sits, the more the flavors meld and soften.
Heat a tablespoon of olive oil in a heavy skillet over medium-high until it shimmers. Lay the salmon skin-side down and sear, undisturbed, for 4 minutes until the skin is shatteringly crisp, then flip and cook for 2 to 3 minutes more until just opaque in the center.
Fluff the coconut rice with a fork and divide between two warm bowls. Top each with a salmon fillet, a generous spoonful of mango salsa, an extra flourish of cilantro, and a wedge of lime to squeeze over the top.
Leftovers, if you somehow have any, are stellar cold the next day — flake the salmon into the rice, fold in any remaining salsa, and you've got a lunchbox bowl that beats anything you'd buy at the corner shop.
Ingredients
- 2 salmon fillets, skin-on (about 6 oz each)
- 2 tbsp Caribbean wet jerk seasoning
- 1 cup jasmine rice, rinsed
- 1 cup full-fat coconut milk
- 1 ripe mango, peeled and finely diced
- 1/4 small red onion, finely diced
- 1 lime, zested and juiced
- Small handful of cilantro leaves, chopped
- Flaky sea salt and olive oil, to finish
Step-by-Step
- 1
Rinse the jasmine rice until the water runs clear, then combine in a small saucepan with the coconut milk, three-quarters cup water, lime zest, and a big pinch of salt. Bring to a gentle simmer, cover tightly, and cook on the lowest heat for 15 minutes — leave the lid on for another 5 off the heat.
- 2
While the rice steams, pat the salmon fillets very dry and rub the wet jerk seasoning generously into the flesh side. Let the fillets sit at room temperature for 10 minutes so the spices bloom and the fish loses its fridge chill.
- 3
Toss the diced mango with the red onion, a squeeze of lime juice, the chopped cilantro, and a pinch of flaky salt. Set the salsa aside — the longer it sits, the more the flavors meld and soften.
- 4
Heat a tablespoon of olive oil in a heavy skillet over medium-high until it shimmers. Lay the salmon skin-side down and sear, undisturbed, for 4 minutes until the skin is shatteringly crisp, then flip and cook for 2 to 3 minutes more until just opaque in the center.
- 5
Fluff the coconut rice with a fork and divide between two warm bowls. Top each with a salmon fillet, a generous spoonful of mango salsa, an extra flourish of cilantro, and a wedge of lime to squeeze over the top.
Recipe
Jamaican Jerk Salmon with Coconut Rice and Mango Salsa
Ingredients
- 2 salmon fillets, skin-on (about 6 oz each)
- 2 tbsp Caribbean wet jerk seasoning
- 1 cup jasmine rice, rinsed
- 1 cup full-fat coconut milk
- 1 ripe mango, peeled and finely diced
- 1/4 small red onion, finely diced
- 1 lime, zested and juiced
- Small handful of cilantro leaves, chopped
- Flaky sea salt and olive oil, to finish
Instructions
- 1
Rinse the jasmine rice until the water runs clear, then combine in a small saucepan with the coconut milk, three-quarters cup water, lime zest, and a big pinch of salt. Bring to a gentle simmer, cover tightly, and cook on the lowest heat for 15 minutes — leave the lid on for another 5 off the heat.
- 2
While the rice steams, pat the salmon fillets very dry and rub the wet jerk seasoning generously into the flesh side. Let the fillets sit at room temperature for 10 minutes so the spices bloom and the fish loses its fridge chill.
- 3
Toss the diced mango with the red onion, a squeeze of lime juice, the chopped cilantro, and a pinch of flaky salt. Set the salsa aside — the longer it sits, the more the flavors meld and soften.
- 4
Heat a tablespoon of olive oil in a heavy skillet over medium-high until it shimmers. Lay the salmon skin-side down and sear, undisturbed, for 4 minutes until the skin is shatteringly crisp, then flip and cook for 2 to 3 minutes more until just opaque in the center.
- 5
Fluff the coconut rice with a fork and divide between two warm bowls. Top each with a salmon fillet, a generous spoonful of mango salsa, an extra flourish of cilantro, and a wedge of lime to squeeze over the top.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.