Jerk Salmon with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky jerk-spiced salmon fillets paired with a vibrant tropical salsa for a dish that balances heat with sweet, fresh notes. This Jamaican-inspired seafood recipe, ready in about 25 minutes, pairs Salmon fillets (skin-on, 6 oz each), Jerk seasoning (store-bought), Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Jamaican cuisine 420 cal/serving

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Ingredients

4 Salmon fillets (skin-on, 6 oz each)
2 tablespoons Jerk seasoning (store-bought)
2 tablespoons Olive oil
1 cup Pineapple (fresh, diced)
1/2 cup Red bell pepper (diced)
1/4 cup Red onion (finely diced)
2 tablespoons Cilantro (chopped)
1 tablespoon Lime juice
1/2 teaspoon Salt
1/4 teaspoon Black pepper

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Instructions

Step 1: Pat 4 salmon fillets dry with paper towels, then rub each with 1 tablespoon olive oil and 2 tablespoons jerk seasoning. Season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 2: Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden, then flip and cook for 3-4 minutes until salmon flakes easily with a fork.
Step 3: In a bowl, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tablespoons chopped cilantro, and 1 tablespoon lime juice. Season with a pinch of salt and toss gently to mix.
Step 4: Serve salmon topped with pineapple salsa, ensuring the salsa coats the edges of the fillet.