Jerk Salmon With Mango and Avocado Salsa

Takes - 25 mins
Makes - 4 portions 
Calories per portion - 402 kcal (salmon and salsa only, not including rice)


Jerk Salmon

  • 4 teaspoons smoked paprika
  • 2 teaspoons allspice
  • 1 teaspoon cayenne pepper
  • Pinch of salt
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 4 thick salmon fillets roughly 140g/5oz each
Mango and Avocado Salsa
  • 1 small red onion diced
  • Juice of 1 lime
  • 100 g mango diced
  • 1 avocado diced
  • 6 cherry tomatoes diced
  • 1 red chilli sliced (optional)
  • Salt to taste
  • 2 tablespoons fresh coriander (cilantro)
To serve (optional)
  • Rice or tortillas
  • Extra fresh coriander (cilantro)
  • Extra limes


  1. Mix the paprika, allspice, cayenne pepper, pinch of salt, juice of 1 lime and olive oil together in a bowl. Add the salmon and turn in the marinade to coat well. Marinate for at least 10 minutes or up to 2 hours.
  2. Just before you start cooking the fish, make the salsa. Mix the diced red onion and lime juice together in a bowl first, then add all the other salsa ingredients and mix again. Set aside to allow the flavours to develop.
  3. Cook the salmon under a medium-hot grill (broiler) for 9 minutes. Skin side up for the first 3 minutes (to get a crispy skin) then skin side down for the remaining 6 minutes, or until cooked to your liking.
  4. Alternatively, you could cook the salmon on the BBQ.
  5. Serve with the salsa and either rice or tortillas, if you wish.

Not suitable for freezing.


Recipe from