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Jerk Grilled Salmon

@arecipe.bsky.social

Salmon fillets are marinated in jerk spices, such as Scotch bonnet peppers, allspice, cinnamon, nutmeg, thyme, and ginger.

Ingredients

  • 4 ea. (24 ounces) salmon fillets with skin on one side
  • 2 tbsp minced ginger
  • 2 Scotch bonnet or habanero peppers, stemmed and seeded if you like
  • 1 ½ tsp salt
  • 1 ½ tsp freshly-ground black pepper
  • ¼ tsp freshly-ground Grains of Paradise, or more pepper
  • ½ tsp freshly-ground allspice
  • ½ tsp freshly-ground cinnamon
  • ¼ tsp freshly-grated nutmeg
  • 8 sprigs thyme
  • ½ cup olive oil
  • A heat-resistant towel tied with twine and soaked in oil

Instructions

  1. 1
    In a blender or food processor, purée all ingredients except salmon, and oil until smooth. With the machine running, slowly drizzle in the oil.
  2. 2
    Pour into a gallon size zip-top bag. Add salmon and refrigerate for at least 10 minutes.
  3. 3
    Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around the bottom of the grill.
  4. 4
    Reapply the grate. Quickly grease the grate with the towel.
  5. 5
    Add the salmon skin side down and cook, covered, turning often, until pink throughout and flakes easily when tested with a fork.
  6. 6
    Remove to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving warm.
Category
Entree/Main
Method
Grilling

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Jerk_Grilled_Salmon