Succulent Baked Salmon

Succulent Baked Salmon

Caribbean people are accustomed to having a variety of fish and seafood on their island plates. These are sometimes cooked in rich and spicy sauces or gravies. 

Grilled salmon is well suited for a savory boost with any of the fruit sauces that we sell. Simply glaze either the Pickapeppa Hot Mango Sauce or the Pickapeppa Gingery Mango Sauce onto the fileted slices once the salmon is almost cooked. Now savor this burst of tropical flavor. Yum, awesome sauce...


  • 1/2 cup  olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 cloves freshly minced garlic
  • 1/2 cup diced sweet onion
  • 3 green onions, chopped
  • 2 tablespoons grated ginger
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped thyme leaves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1 teaspoon allspice
  • 1 teaspoon  salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 fresh salmon fillet, skin-on, (2 to 3 pounds)

Combine all ingredients into one bowl and add salmon. Let marinate for at least 30 mins.
Preheat a grill to medium, and the coals have a light grey ash color. Cook low and slow.
Put the salmon fillet on the grill, skin side down. Spread the jerk sauce over the fillet while grilling. Flip the fillet, remove the skin, then spread it with jerk sauce. Let it grill for an additional 15 minutes. Remove the salmon from the grill to a serving platter and serve with a light salad.

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