Caribbean Jerk Salmon Bowl
This vibrant bowl brings together the bold, smoky-spicy flavors of Caribbean jerk seasoning with tender, flaky salmon, fresh veggies, and tropical sweetness. It’s a wholesome, colorful, and satisfying meal that’s perfect for lunch or dinner.
Timing
- Prep Time: 15 minutes
- Marinate Time (optional): 20–30 minutes
- Cook Time: 15 minutes
- Total Time: 30–45 minutes
Ingredients (Serves 2)
For the Jerk Salmon:
2 salmon fillets (about 6 oz each, skin on or off)
2 tbsp jerk seasoning (store-bought or homemade)
1 tbsp olive oil
1 tsp lime juice
1 tsp honey (optional, for balance)
Salt to taste
For the Bowl Base:
1 cup cooked jasmine rice or coconut rice
½ cup black beans (drained & rinsed)
½ cup corn (grilled or charred for extra flavor)
Toppings & Garnishes:
½ cup pineapple chunks (fresh or grilled)
½ cup red cabbage, shredded
½ red bell pepper, sliced
¼ avocado, sliced
1 green onion, chopped
Fresh cilantro, chopped
Lime wedges
Optional Creamy Sauce:
2 tbsp Greek yogurt or mayo
1 tsp lime juice
½ tsp honey
Pinch of jerk seasoning
Instructions
1. Marinate the Salmon
- In a small bowl, mix olive oil, jerk seasoning, lime juice, and honey.
- Rub mixture over salmon fillets.
- Let marinate for 20–30 minutes (optional for deeper flavor).
2. Cook the Salmon
- Pan-Seared: Heat a skillet over medium-high, add a little oil, and cook salmon 3–4 minutes per side until golden and cooked through.
- Air Fryer: Cook at 400°F (200°C) for 10–12 minutes.
- Oven: Bake at 400°F (200°C) for 12–15 minutes.
3. Assemble the Bowl
- Start with a bed of rice.
- Add black beans, corn, pineapple, red cabbage, bell pepper, and avocado.
- Place salmon fillet on top.
- Drizzle with the creamy jerk-lime sauce (if using).
- Garnish with cilantro, green onion, and a squeeze of lime.
Serving Suggestions
Pair with fried plantains for an authentic Caribbean touch.
Swap rice for quinoa or cauliflower rice for a lighter version.
Add mango salsa for extra sweetness and zing.
Nutrition (per serving, without sauce – approx.)
Calories: 520
Protein: 38g
Carbs: 48g
Fat: 18g
Fiber: 7g
❓ Q/A – Caribbean Jerk Salmon Bowl
Q1: Can I use frozen salmon for this recipe?
Yes! Just thaw completely, pat dry, then season and cook as directed.
Q2: Is jerk seasoning spicy?
Traditionally, yes—it has Scotch bonnet peppers. But you can buy or make a mild version by adjusting the chili/pepper level.
Q3: Can I meal-prep this bowl?
Absolutely. Store the rice, beans, corn, and veggies separately from the salmon in airtight containers. Reheat the salmon and rice before serving, then add fresh toppings like avocado and pineapple.
Q4: What can I substitute for pineapple?
Mango, papaya, or even peaches work great for a tropical twist.
Q5: How do I make it low-carb?
Swap rice for cauliflower rice or zucchini noodles.
Q6: Can I grill the salmon instead of pan-searing or baking?
Yes! Grilling adds a wonderful smoky flavor that pairs perfectly with jerk seasoning. Cook salmon skin-side down first for about 4–5 minutes, then flip.
Q7: What sauce goes well with this bowl?
A lime-yogurt sauce, avocado crema, or a drizzle of honey-lime vinaigrette complements the jerk spices beautifully.