Caribbean Broiled Salmon

Broiling salmon is one of the fastest and most moist methods to prepare it. It keeps the interior delicate while heating the exterior. When you make this jerk salmon, your house could smell like a Caribbean charcoal barbecue. Don’t be concerned if the salmon darkens significantly while it cooks; this indicates that it’s almost done. To make your meal appear as vibrant as it tastes, serve it with a mango slaw or a traditional carrot salad.

Ingredients

4 skin-on salmon fillets
2 tablespoons olive oil
2 tablespoons jerk seasoning paste
1 teaspoon sweet or hot paprika
Salt
Chopped fresh parsley, for serving

Preparation

Set the broiler to high and place an oven rack 6 inches from the broiler. Use aluminum foil to line a rimmed sheet pan or gently spray it with cooking spray.

Place the salmon skin-side up on a chopping board. Cut through the skin approximately 1/8-inch deep in three places with a sharp knife, being careful not to cut all the way through to the flesh.

Whisk together olive oil, jerk spice, paprika, and salt, if using, in a medium mixing bowl. Taste before adding salt because the jerk seasoning already contains a lot of salt.

Place the salmon in the mixture and coat evenly, making sure the mixture goes into the scored flesh.

Broil until the skin is crispy and the meat is opaque, 10 to 12 minutes, on the sheet pan, skin-side up. Don’t be startled if the outside darkens significantly. The high heat will assist in keeping the inside wet. Serve with chopped fresh parsley as a garnish. Serve with a side of veggies or a simple slaw.

Nicholas Lin

Nick is a multi-faceted, entrepreneur, restauranteur, and luxury curator. Passionate about wine, good food, fitness and travel, Nick left his management consulting job in New York City to pursue his passions for food and started a chain of sit-down restaurants in Singapore. After exiting the F&B business in 2019, he began to explore his other passions for fine wines, luxury travel, and a healthy lifestyle. Nick obtained WSET level 2 and attends numerous wine masterclasses each year. He writes about a myriad of topics and aspires to produce films in the very near future.

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