Williams' Jerk Salmon with Mango Salsa
Flaky salmon marinated in spicy jerk spices, served with a bright mango salsa for a vibrant Caribbean-inspired dish. This caribbean-inspired seafood ready in about 25 minutes blends (6 ounces each) salmon fillets, tablespoons all-purpose flour, tablespoons avocado oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 (6 ounces each) salmon fillets
- 2 tablespoons all-purpose flour
- 2 tablespoons avocado oil
- 3, finely chopped scallions
- 1, diced into 1/4-inch pieces mango
- 1/4, finely diced red bell pepper
- 2 tablespoons lime juice
- 2 teaspoons jerk seasoning
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1 teaspoon coconut oil
Instructions
- Step 1: Pat salmon fillets dry with paper towels, then season with 1 teaspoon jerk seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon cinnamon. Lightly coat each fillet with 2 tablespoons all-purpose flour.
- Step 2: Heat 2 tablespoons avocado oil in a nonstick skillet over medium-high heat. Add salmon fillets and cook for 4 minutes per side until the edges are crispy and the salmon flakes easily.
- Step 3: While salmon cooks, combine diced mango, finely chopped scallions, 1/4 diced red bell pepper, 2 tablespoons lime juice, and 1 teaspoon brown sugar in a bowl. Mix well and set aside.
- Step 4: Transfer salmon to a plate and drizzle with 1 teaspoon coconut oil. Cook for 1 minute to melt the oil and create a glossy finish.
- Step 5: Serve salmon immediately with mango salsa spooned over the top, ensuring the salsa is bright and fresh with a slight tang.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Williams' Jerk Salmon with Mango Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Williams' Jerk Salmon with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Williams' Jerk Salmon with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Williams' Jerk Salmon with Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Williams' Jerk Salmon with Mango Salsa?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
My whole family loved this.
