Hey there, my friend. This is the best Caribbean jerk salmon bowl you will ever have. The secret? My special spice blend that makes the salmon bold and smoky, paired with fresh, juicy mango salsa.
And guess what? You can have this ready in just 30 minutes. No need to spend hours in the kitchen. Let’s get into it.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring spoons
- Grill pan or skillet
- Tongs
- Small saucepan (for the rice)
- Fork (for fluffing the rice)
Important Info
- Servings: 2 bowls
- Estimated Cost to Make This Recipe: Around $15-$18, depending on ingredient prices in your area
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: ~550
- Cook Method: Grilling or Pan-Searing
- Season: Best for Summer, but great year-round
- Course: Main Course
- Cuisine: Caribbean
- Diets: Gluten-Free, Dairy-Free
How to Make Caribbean Jerk Salmon Bowl with Mango Salsa
Now I am going to tell you what ingredients you need to make this delicious meal and how to prepare it.
Ingredients You Need
For the Jerk Salmon
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
For the Mango Salsa
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1/2 jalapeño, finely chopped (optional for heat)
- Juice of 1 lime
- 1 tablespoon chopped cilantro
- Pinch of salt
For the Rice Base
- 1 cup cooked rice (white, brown, or coconut rice)
- 1/2 teaspoon salt
- 1 tablespoon coconut milk (optional for extra creaminess)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Salmon | Tilapia, shrimp, or chicken breast |
| Mango | Pineapple or peaches |
| Lime juice | Lemon juice |
| Cilantro | Parsley or green onions |
| Jalapeño | Red chili flakes or omit for no spice |
| Coconut milk | Regular milk or skip it |
Instructions
- Prepare the jerk seasoning: In a small bowl, mix smoked paprika, garlic powder, onion powder, allspice, cayenne, thyme, salt, and black pepper.
- Season the salmon: Pat the salmon dry with a paper towel, then rub it with olive oil and lime juice. Coat both sides evenly with the jerk seasoning.
- Cook the salmon: Heat a grill pan or skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes. Flip and cook for another 3-4 minutes or until fully cooked.
- Make the mango salsa: In a mixing bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Stir well and set aside.
- Prepare the rice: If using fresh rice, cook according to package instructions. Mix in coconut milk and salt for extra flavor.
- Assemble the bowl: In a bowl, add a layer of rice. Top with the jerk salmon and a generous scoop of mango salsa.
- Serve: Enjoy immediately with extra lime wedges on the side.
Helpful Tips
- If you don’t have a grill pan, a regular nonstick pan works just fine.
- Let the salmon rest for 2 minutes after cooking so the juices settle.
- Want a smoky flavor? Use a smoked salt instead of regular salt.
- If your mango isn’t ripe, let it sit in a paper bag with a banana overnight.
- Use frozen mango if fresh mango isn’t available—just let it thaw before chopping.
What to Serve with Caribbean Jerk Salmon Bowl
This bowl is a full meal on its own, but you can pair it with:
- Steamed vegetables (broccoli, bell peppers, or carrots)
- Plantain chips for a crunchy side
- A light cucumber salad to balance the heat
- A tropical drink like pineapple juice or coconut water
How Do You Serve the Recipe?
I love serving this in a deep bowl so all the flavors mix together. You can also serve it in a burrito wrap for an easy handheld meal. If making for a party, try serving it in lettuce cups for a fun, bite-sized version.
Where Do You Serve This Recipe the Most?
This is perfect for:
- Summer cookouts – The smoky, spicy salmon is a hit on the grill.
- Meal prep – It stays fresh for days and makes a great work lunch.
- Casual dinners – It looks fancy, but it’s so easy to make.
- Beach picnics – It’s tropical, fresh, and light, perfect for warm weather.
Storage
Short-Term Storage (Room Temperature)
- If you plan to eat within 2 hours, leave it at room temperature in a covered bowl.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep the mango salsa separate, so it doesn’t make the salmon soggy.
Freezing
- Salmon: Freeze cooked salmon in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Mango salsa: Freezing will make it watery, so it’s best made fresh.
Frequently Asked Questions
Can I use chicken instead of salmon?
Yes, you can. Use boneless, skinless chicken breast or thighs. Cook for 6-7 minutes per side or until fully cooked.
Is this recipe spicy?
It has a mild to medium spice level. You can reduce the cayenne or skip the jalapeño to make it milder.
Can I make this ahead of time?
Yes, but store the salmon, salsa, and rice separately. Assemble when ready to eat for the best texture.
What type of rice works best?
Coconut rice is the most flavorful, but plain white or brown rice works too.
Can kids eat this?
Yes, just reduce or skip the cayenne and jalapeño to make it less spicy.
Meta Description
Make this Caribbean jerk salmon bowl with mango salsa recipe in 30 minutes. Spicy, smoky salmon pairs with fresh mango salsa for the perfect summer meal.