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Caribbean salmon recipe

Caribbean salmon recipe

1482 ratings

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  • Serves 4
  • 10 mins to prepare and 10 mins to cook, 30 mins to cool
  • 307 calories / serving
  • Healthy
  • Dairy-free


  • 2 garlic cloves, finely chopped
  • 2 limes, finely zested, then halved
  • 1tbsp jerk seasoning
  • 1tbsp fresh thyme leaves
  • 2cm (1in) piece fresh ginger, finely grated
  • 1tbsp light olive oil
  • 4 salmon fillets, with skin on
  • green beans, to serve
  • rice, to serve
  • sweetcorn (optional)
  • chopped cherry tomatoes (optional)
  • coriander (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    3g 17%
  • Sugars

    0g 0%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 2.2g Protein 30.7g Fibre 0.5g


  1. Mix together the garlic, lime zest, jerk seasoning, thyme, ginger and oil. Smear over the salmon and leave to marinate for 30 minutes.
  2. Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side – aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes or until cooked to your liking.
  3. Chargrill the zested lime halves on the cut side until griddle lines appear it should take 2-3 minutes.
  4. Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.

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