Spicy, smokey, sweet, and savory, this jerk salmon with pineapple salsa is an easy-to-make, vibrant, and delicious family favorite meal. Succulent salmon fillets are seasoned with jerk spices, perfectly complemented by refreshing pineapple salsa. Option to serve it alongside rice and beans for an extra touch of hearty satisfaction.
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Best Salmon for This Recipe
For this particular recipe, I prefer salmon with the skin on. In fact, in any of my salmon recipes where you can get the salmon skin crispy (broiled salmon, pan seared salmon, etc.), I recommend skin on as it’s an easy way to add texture to any dish. As you know there are a lot of salmon options. I always opt for:
- Wild caught, as it contains a lower level of contaminants when compared to farmed salmon.
- King or coho salmon, as they both have a lighter salmon flavor when compared to Atlantic and other varieties.
- Skin on, as we’ll be able to crisp it here.
Pineapple Salsa Ingredients + Substitutes
Salmon with pineapple salsa is an amazing way to add loads of flavor and nutrients to this dish. I like a combination of pineapple and mango, but you can use whichever you prefer. Jalapeno adds a bits of heat, while lime juice and cilantro round the dish out. Here are some tweaks to consider:
- Lower the carb count of this jerk salmon recipe by using less salsa, skipping the salsa, or using all pineapple (no mango)–pineapple contains slightly fewer carbs.
- Add some heat by doubling, or tripling the jalapenos.
How to Make Jerk Salmon in the Oven
This baked salmon comes together quickly and easily, just a bit of chopping and your oven will do the rest. Here’s how to make jerk salmon in no time at all:
- Make the pineapple salsa by tossing all the ingredients together in a bowl.
- Prep the salmon by brushing both sides of your filets with oil, sprinkling them with seasoning, then rubbing it in to make a paste.
- Broil on each side until crispy and cooked through.
Storing, Reheating, + Freezing
We absolutely love this jerk salmon recipe for meal prep–I often make a double batch and serve it a few different ways throughout the workweek. Here’s how to make sure it tastes just as good next time:
- Store: the salsa and salmon separately, in air tight containers.
- Reheat salmon (only) in the microwave with a damp paper towel on top. You’ll want to remove the skin before serving it, as the skin will get soggy after it cools. You can also reheat it under your broiler, but this can dry out your filets.
- Freezing? I don’t love freezing cooked salmon, as salmon will dry out when reheated.
We love to serve this jerk salmon with pineapple salsa over a bed of cauliflower rice, rice, and/or black beans. For a lower carb alternative, consider serving this as a salmon salad over a bed of chopped Romaine lettuce. Leftovers are delicious flaked into an omelet, or used in a salmon frittata.
More Easy Salmon Recipes
- Salmon Bruschetta
- Crab Stuffed Salmon
- Asparagus and Salmon
- Dijon Salmon
- Parmesan Crusted Salmon
- Bourbon Glazed Salmon
- Salmon Bowl
Jerk SalmonPrint Recipe Pin Recipe
- 4, 6 ounce salmon filets skin on. No more than 1 1/2″ thick
- 2 tablespoons vegetable or avocado oil
- 2 tablespoons jerk seasoning I stronghly reccomnend Walkerswood
- 1 mango diced
- 1/2 large jalapeno finely diced
- 3 spears of pineapple diced equaling 1-1/2 times amount of mango
- Zest from 1/2 of a lime
- Juice from a lime 1/2 -1 whole depending on juiciness of lime
- 1/3 cup chopped fresh cilantro
- 1/2 cup finely chopped red onion
- 1/4 teaspoon salt
- a few shakes fresh black pepper
- 2 cups cooked rice or cauliflower rice
- 1 12 ounce can black beans drained + rinsed – skip for low carb!
- Preheat oven broiler to high, and prepare the top rack of your oven so it is 8-10″ away from the bottom of the heating element. Prepare a rimmed baking sheet with foil on spray with cooking spray.
- Pat salmon dry with paper towels. Working with the skin side up, brush with oil, and sprinkle with seasoning, then rub to make a paste. Repeat on the other side.
- Place salmon skin side down on a baking sheet, and broil for 2-3 minutes, until the top is golden/brown.
- Flip, and continue to broil skin side up until the skin is crispy and the salmon is cooked through, about 3-4 minutes. If the skin crisps before the salmon cooks through, move the salmon to a lower rack in your oven.
- Meanwhile, combine the salsa ingredients together in a bowl.
- Plate the salmon over rice, beans, with salsa on top, and extra lime slices to serve. Enjoy!