Jerk Pink Salmon on the BBQ
In this recipe, the flavour of mild tasting pink salmon is tastily enhanced, Jamaican-style, by cooking it in foil on a barbecue with an aromatic, nicely spiced, jerk seasoning.
Recipe - Quality Foods
Jerk Pink Salmon on the BBQ
Prep Time40 Minutes
Servings6
Cook Time39 Minutes
Ingredients
1 or 2 small habanero or serrano peppers, or 1 large jalapeño pepper, seeded and very finely chopped (see Note)
1⁄4 cup finely chopped fresh cilantro
2 green onions, finely chopped
2 large garlic cloves, finely chopped
1 tsp ground allspice (see Note)
1⁄4 tsp ground nutmeg
2 Tbsp lime juice
2 Tbsp orange juice
1 Tbsp cider vinegar
1 Tbsp brown sugar
2 Tbsp olive oil
1 (about 2 1/2 lb/1.13 kg) whole pink salmon
salt and freshly ground black pepper, to taste
1 small onion, thinly sliced
8 cilantro sprigs, plus some for garnish
lime slices, for garnish
Directions
- To make jerk seasoning, combine chopped peppers, cilantro, green onions, garlic, allspice, nutmeg, juices, vinegar, sugar and oil in a bowl
- Place 3, about 2 foot long, slightly overlapping, sheets of aluminum foil on a work surface. Trim the fins and tail off the salmon. Pat salmon dry with paper towel. Make several shallow cuts through the top of the skin on both sides of the salmon. Set salmon in the centre of the foil and season with salt and pepper.
- Preheat your barbecue to medium-high (about 425 F in the chamber). Spoon half the jerk seasoning over the salmon. Turn the salmon over. Stuff cavity of the salmon with the sliced onion and 8 cilantro sprigs. Spoon remaining jerk seasoning over the salmon. Fold foil over the salmon and crimp the edges to seal.
- Place the foil package of salmon on one side of the barbecue and turn the heat off directly underneath it. Leave other side of barbecue on. Close the lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F (63 C) on an instant-read thermometer.
- To serve, open foil and carefully transfer salmon to a platter. Spoon the juices in the foil over the fish, garnish with cilantro sprigs and lime slices, and serve.
Note: Ground allspice is sold in our bottled herb/spice aisle.
40 minutes
Prep Time
39 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Hot Peppers - Jalapeno, Green, 25 Gram
$0.33 avg/ea$1.32/100g
Cilantro - Fresh, Bunch, 1 Each
$1.99
Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each
$2.99
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Club House - Ground Allspice, 35 Gram
$6.69$19.11/100g
Club House - Ground Nutmeg, 39 Gram
$6.69$17.15/100g
ReaLime - Lime Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.39 was $5.69$0.35/100ml
Bragg - Apple Cider Vinegar - Organic, 946 Millilitre
$12.49$1.32/100ml
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$18.11 avg/ea was $20.38 avg/ea$3.99/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Onions - Sweet, Fresh, 400 Gram
$2.64 avg/ea$0.66/100g
Cilantro - Fresh, Bunch, 1 Each
$1.99
Limes - Fruit, Fresh, 1 Each
$0.99
Directions
- To make jerk seasoning, combine chopped peppers, cilantro, green onions, garlic, allspice, nutmeg, juices, vinegar, sugar and oil in a bowl
- Place 3, about 2 foot long, slightly overlapping, sheets of aluminum foil on a work surface. Trim the fins and tail off the salmon. Pat salmon dry with paper towel. Make several shallow cuts through the top of the skin on both sides of the salmon. Set salmon in the centre of the foil and season with salt and pepper.
- Preheat your barbecue to medium-high (about 425 F in the chamber). Spoon half the jerk seasoning over the salmon. Turn the salmon over. Stuff cavity of the salmon with the sliced onion and 8 cilantro sprigs. Spoon remaining jerk seasoning over the salmon. Fold foil over the salmon and crimp the edges to seal.
- Place the foil package of salmon on one side of the barbecue and turn the heat off directly underneath it. Leave other side of barbecue on. Close the lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F (63 C) on an instant-read thermometer.
- To serve, open foil and carefully transfer salmon to a platter. Spoon the juices in the foil over the fish, garnish with cilantro sprigs and lime slices, and serve.
Note: Ground allspice is sold in our bottled herb/spice aisle.