Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Jerk Rub Salmon September 19, 2011

Jerk Rub Salmon

Jamie says:  We’re back from Italy!  Check out the Italian food we ate at our Two Sisters Dine Out blog.  There will be many more posts to come (14 days worth).  Here’s something I made a few nights before we left for our trip…

Jerk Rub Salmon

(This recipe was adapted from Chef Brown’s Jerk Rub for Salmon recipe from the Sun Sentinel, which was adapted from executive chef Chris Brown of Morton’s The Steakhouse of Palm Beach.)


  • 1 1/2 Tbsp ground coriander
  • 1 1/2 Tbsp ground ginger
  • 1 Tbsp onion powder
  • 1 tsp salt
  • 1 1/2 tsp cayenne pepper
  • 2 tsp black pepper
  • 2 tsp dried thyme
  • 1 tsp ground nutmeg
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1 tsp ground cloves
  • 1 1/8 lbs wild salmon
  • brown sugar (optional)


  1. Preheat oven to 375°F.  Combine all seasonings in a small bowl.  Mix well.  Leave about 2 Tbsp in the bowl and pour remaining jerk seasonings in a small jar with a lid for future use.
  2. Rinse salmon under running water and pat dry with a paper towel.  Coat both sides of salmon with the jerk seasonings in the bowl.  Place on a baking sheet and cook for about 16 minutes or until flaky and cooked throughout.
Serves: 3 with about 6 extra Tbsp of jerk seasoning remaining.  Enjoy!
Very flavorful.
  • Nutrition note:  Wild salmon has more omega-3s than farm-raised salmon.
  • Recipe variation:  For a sweeter version, add some brown sugar to the salmon after using the jerk rub.

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