Jerk Salmon Bowls with Mango and Red Onion Recipe

Introduction

Jerk Salmon Bowls are a vibrant, flavorful dish perfect for meal prep and busy weeknights. Featuring spicy, marinated salmon served over rice with fresh toppings, these bowls bring Caribbean-inspired zest to your table.

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup chopped scallions
• 1 scotch bonnet pepper, sliced and chopped finely (substitute habanero pepper)
• 2 tablespoons pure maple syrup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon ginger paste (substitute freshly grated ginger)
• 2 garlic cloves, finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground Jamaican allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• Juice of 1 lime
• 4 (6-ounce) salmon filets
• Brown or white rice, cooked
• Lettuce (iceberg or romaine)
• Grape or cherry tomatoes
• Chopped mango
• Pickled red onions
• Freshly chopped cilantro
• Lime wedges

Instructions

1. Step 1: Prepare the marinade by combining soy sauce, scallions, scotch bonnet pepper, maple syrup, Worcestershire sauce, brown sugar, thyme, ginger paste, garlic, kosher salt, allspice, cinnamon, cumin, and lime juice in a bowl. Mix thoroughly to blend all the flavors.
2. Step 2: Pat the salmon filets dry with a paper towel to remove excess moisture. Place them in a large container with a lid or a resealable plastic bag. Pour the marinade over the salmon, ensuring each filet is well coated. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
3. Step 3: Preheat the oven to 350°F. Line a quarter sheet pan with aluminum foil and lightly oil it with olive or avocado oil. Arrange the marinated salmon filets on the baking sheet, adding a bit of the marinade on top. Discard any remaining marinade. Bake for 20-25 minutes until the salmon is tender and flakes easily with a fork.
4. Step 4: Assemble the bowls by dividing cooked rice evenly among serving bowls. Add desired toppings such as lettuce, tomatoes, chopped mango, pickled red onions, and freshly chopped cilantro. Top each bowl with a cooked salmon filet and garnish with lime wedges. Serve immediately and enjoy!

Tips & Variations

• For a milder heat, substitute the scotch bonnet with a milder chili or omit entirely.
• Use freshly grated ginger instead of ginger paste for a brighter flavor.
• Add a dollop of creamy yogurt or avocado slices to cool down the spice.
• Swap rice for quinoa or cauliflower rice for a lower-carb option.
• Marinate the salmon overnight for deeper flavor penetration.

Storage

Store leftover salmon and components separately in airtight containers in the refrigerator for up to 3 days. Reheat the salmon gently in the oven or microwave to avoid drying it out. Assemble bowls fresh before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used but make sure to thaw it completely and pat dry before marinating for the best texture and flavor absorption.

Is scotch bonnet pepper very spicy?

Scotch bonnet peppers are quite hot. If you prefer less heat, substitute with a milder pepper like jalapeño or remove the seeds to reduce spiciness.

Jerk Salmon Bowls with Mango and Red Onion Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

Delicious and flavorful Jerk Salmon Bowls perfect for meal prep, featuring marinated salmon baked to tender perfection and served over rice with fresh toppings like lettuce, tomatoes, mango, and pickled onions.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes (including minimum marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Caribbean
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Marinade

• 1/4 cup low-sodium soy sauce
• 1/4 cup chopped scallions
• 1 scotch bonnet pepper, sliced and chopped finely (substitute: habanero pepper)
• 2 tablespoons pure maple syrup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon ginger paste (substitute: freshly grated ginger)
• 2 garlic cloves, finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground Jamaican allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• Juice of 1 lime

Main Ingredients

• 4 (6-ounce) salmon filets
• Brown or white rice, cooked
• Lettuce (iceberg or romaine)
• Grape or cherry tomatoes
• Chopped mango
• Pickled red onions
• Freshly chopped cilantro
• Lime wedges

Instructions

1. Prepare the marinade: In a bowl, combine the soy sauce, chopped scallions, finely chopped scotch bonnet pepper, maple syrup, Worcestershire sauce, brown sugar, dried thyme, ginger paste, minced garlic, kosher salt, ground Jamaican allspice, ground cinnamon, ground cumin, and lime juice. Mix thoroughly to blend all ingredients well.
2. Marinate the salmon: Pat dry the salmon filets using a paper towel to remove excess moisture. Place the salmon into a large container with a lid or a resealable plastic bag. Pour the marinade over the salmon, ensuring all pieces are fully coated by gently massaging the marinade into the fish. Refrigerate and let marinate overnight for best flavor, or at least 2 hours.
3. Bake the salmon: Preheat the oven to 350°F (175°C). Line a quarter sheet pan with aluminum foil and lightly spray with olive or avocado oil. Place the marinated salmon filets on the prepared baking sheet, adding a small amount of the marinade on top. Discard any remaining marinade. Bake for 20 to 25 minutes, until the salmon is tender and flakes easily with a fork.
4. Assemble the bowls: Divide cooked brown or white rice evenly into serving bowls. Add your choice of toppings such as lettuce, grape or cherry tomatoes, chopped mango, pickled red onions, freshly chopped cilantro, and lime wedges. Top each bowl with the baked jerk salmon. Serve immediately and enjoy your flavorful meal prep bowls.

Notes

• For a spicier dish, adjust the amount of scotch bonnet or habanero pepper to taste.
• If you don’t have ginger paste, freshly grated ginger is an excellent substitute.
• Marinating the salmon overnight enhances flavor but marinating for at least 2 hours works well for a quicker option.
• Leftover marinade should be discarded to avoid contamination since it was in contact with raw fish.
• Use brown rice for a healthier, higher-fiber option or white rice for traditional preference.
• The bowls are perfect for meal prep and can be stored in airtight containers for up to 3 days in the fridge.

Keywords: Jerk salmon, meal prep, baked salmon, Caribbean recipe, salmon bowls, healthy dinner, spiced salmon, homemade marinade