Seared Jerk Salmon with Mango-Lime Sauce


It felt like a while since I’d pushed my food tastes outside my usual comfort zone, and I needed to mix it up.  I don’t often have a lot of fish in my diet, and when I do I typically pair it with something creamy.  I settled upon salmon, but wanted to do something that wasn’t just sweet chili.  Through a bit of searching, I discovered that jerk spices work rather well with the dish.  A few years ago I had a jerk chicken dish with mango salsa, and so I decided I would amalgamate the two ideas.  What I ended up with was a phenomenally quick and easy, yet deceptively complex looking weeknight dinner.


For the salmon:  

  • Salmon fillets (preferably skin on)
  • Jerk seasoning (recipe found here if you want to be fresh)
  • Butter
  • Crushed Garlic

For the sauce

  • Mango Chutney
  • Fresh Lime
  • Fresh mint
  • Crushed chillis
  • Water


  1. Coat your salmon in the jerk seasoning on both sides.
  2. In a blender combine a few spoonfuls of mango chutney, the juice and zest of half a lime, crushed chilli to taste and a few sprigs of mint leaves.  Add enough water so that it catched on the blades to make a smooth sauce that is just thick enough to hold its shape.
  3. Melt butter in a frying pan and fry your salmon (non-skin side first, otherwise the steam rising post-flip will ruin the crunch).  Careful to not let the butter burn within the pan, but to ensure the salmon is cooked through.
  4. Serve, sauce first (again, to preserve crispy skin) with suitable accompaniments.  I used a little saffron scented rice.  Squeeze over a little more lime onto the salmon.  


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