Jerk Salmon and Black Bean Salad

• Quick, nutritious, and delicious! If you're anything like me, you're often looking for recipes for meals that are quick to make, but nutritious (and delicious!) If it can be made in 30 minutes or less, it's a win!
• Ready in less than 30 minutes. Salmon is often a good choice for a 30-minute meal because it cooks so quickly and pairs well with a host of different cuisines.
• Flavour galore! Today's salmon recipe features the Caribbean flavours of Jamaica with jerk seasoning, and I've paired it with a Mexican-inspired corn and black bean salad because, why not? The flavours go well together!

If you haven't tried recipes with jerk seasoning, you must! It's an interesting combination of sweet, smoky, fiery and even fruity.

Try these Caribbean Jerk Chicken Breasts, Air Fryer Jerk Chicken Wings, and Caribbean Shredded Jerk Chicken Salad, too.

This recipe for jerk salmon differs a little from my jerk chicken recipes which use a jerk marinade. This one uses an easy dry jerk seasoning as a rub for the salmon.

You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.

• black beans: I use canned black beans, rinsed and drained.
• corn: If fresh corn is in season, by all means use fresh! Otherwise, frozen corn kernels work well.
• tomatoes: any type of small tomatoes, like cherry tomatoes or grape tomatoes.
• avocado: choose one that is ever-so-slightly soft when you gently press it.
• green onion: just one
• cilantro: adds a beautiful pungent flavour.
• lime: you'll squeeze half a lime and mix the lime juice with an equal amount of olive oil, a touch of honey and a pinch of salt to make a simple dressing for this corn and black bean salad.
• salmon: I usually use either wild Coho or Sockeye salmon fillets.
• Jamaican erk seasoning mix: you'll find the list of spices and herbs in the recipe card below.

Here's an overview of what you'll do to make this quick weeknight meal perfectly. You'll find complete instructions in the recipe card at the end of this post.

Combine the ingredients for the jerk seasoning mix in a small bowl, then store in a jar in your spice cupboard, ready to make more jerk recipes another day.

Make the corn and black bean salad, whisk the dressing ingredients together, and set aside.

Brush the salmon lightly with avocado or grapeseed oil, then rub it with the jerk seasoning mix.

Heat a skillet over medium-high heat, then add oil. Once the oil is hot, add the salmon fillets, skin side down.

Sear for 2 to 3 minutes, then use a fish turner or spatula to flip the fillets over. Sear on the other side for 2 minutes.

Add a pat of butter to the pan, and spoon it over the salmon for a minute or so. Turn the heat off and check the internal temperature of the fillets with an instant-read thermometer. If it has reached 135°F. you can remove it from the stove and let it rest for a few minutes. Once it has reached 145°F. it will be ready to eat.

Toss the black bean and corn salad with dressing, then plate the salmon with the salad and extra lime wedges for squeezing a burst of lime juice over both!

If you don't like the flavour of fennel, leave it out of this jerk seasoning mix.

You can adjust the heat of the jerk mix by adding more or less cayenne pepper.

Use the same recipe, but substitute chicken breasts or thighs for the salmon!

Have everything ready to serve and the salad made, as the salmon only takes a few minutes to cook. Cooking time will, of course, depend on the thickness of your salmon fillets.

A fish turner and an instant-read meat thermometer will be your two best friends whenever you're cooking salmon. They're worth the investment!

🍽 Serving Suggestions