Jerk Salmon

We had four nice pieces of Scottish salmon and Bev wanted to grill them.  We like to use mayo and after using Sint Maarten Jerk on some tilapia, we decided to give it a try on the salmon. 

I rubbed oil on the skin side then dusted the non-skin side with the jerk and gave it a slather of mayo. 

I grilled it for a couple of minutes with the skin side down and as soon as it was peelable, I flipped it and removed the skin.  I then gave the up side the seasoning/ mayo treatment.  When the down side had a little crust, I flipped again and cooked to an internal temp of 135*.  We sided it with some grilled fresh asparagus (olive oil, salt, pepper, and some of the jerk).

I thought it was very good but think I may prefer other seasonings on salmon, however, Bev raved about it so I’m guessing it was beyond very good for her - even Madison ate a piece for supper and a half piece later in the evening.  While this is officially a jerk seasoning, it is obviously good on many dishes and will be used around here often - since we've always used a marinade for our jerk seasoning, this bottle of dry jerk seasoning has been in the pantry, unopened for a year.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

5/7/13 meal date