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Caribbean salmon recipe

1485 ratings

Want to bring the taste of the Caribbean to your BBQ cooking? This wonderful marinade mixture will definitely add some sunshine flavours to your salmon steaks. Zesty limes give a real citrus burst too. See method

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

Ingredients

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
1280kj
307kcal 15%
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

Method

Mix together the garlic, lime zest, jerk seasoning, thyme, ginger and oil. Smear over the salmon and leave to marinate for 30 minutes.
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.
Chargrill the zested lime halves on the cut side until griddle lines appear it should take 2-3 minutes.
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.

See more Caribbean recipes