Jerk Salmon

Something Smells Fishy...

The first time I had jerk fish was on the eve of my 29^th birthday. We went to Oswald’s at alligator pond and as usual I ordered my escovitch fish. We were about to order another when someone suggested I try their Jerk fish. It was spectacular and I have never ordered anything else from them since that day.

I have gone there several times after examining and tasting the fish trying to figure out what makes theirs so good. A few times I have peeped in on the kitchen and seen a large vat of a brown sauce filled with onions and seasonings. I don’t know if the fishes are soaked in it or if it’s just thrown on it after the fact. I don’t know what the base liquid is, I just have to assume. I used my common sense and mild detective skills and came up with my own version.

I have made jerk fish at home several times using my method. Everyone thinks it’s a very close second to Oswald’s original jerk fish. I always use whole fish to make this, this is the first time I've used salmon. I only made three salmon filets because I am saving the extra sauce for a jerk lobster pasta later on in the month. However this amount of sauce can marinate up to 10 filets.

Ingredients (Printable ingredient list)

Salmon filets

1 tablespoon Thyme

1 large Onion

1 cup chopped Scallion

2 Scotch bonnet pepper

2 stick salted Butter

¼ cup Grape seed oil

2 garlic cloves

1 teaspoon Salt

½ teaspoon Black pepper

2 tablespoon Ground allspice

Greedy tips:

• The sauce can stay in the refrigerator up to a week and in the freezer even longer
• Just make sure to bring it to room temperature before use
• If you are grilling while fish make sure to stuff the fish with the seasonings and paint the outside of the fish with the marinade. 

Xoxo Greedygirl