If you’re hoping to bring tropical sunshine straight to your table, the Caribbean Jerk Salmon Bowl with Mango Salsa is about to become your go-to recipe. Picture this: juicy, perfectly grilled salmon with a warm kick of jerk spices, nestled on a bed of fragrant jasmine rice and crowned with cooling, sweet-tangy mango salsa. This dish is a whirlwind of color, fresh flavors, and balanced textures—it’s vibrant, healthy, and guaranteed to make any weeknight dinner or gathering a mini island escape.
Ingredients You’ll Need
Let’s talk about those simple, vibrant ingredients. Each star plays a key part in building bold flavor—spicy, sweet, savory, and refreshing notes all come together for a bowl that’s truly unforgettable. Good ingredients make all the difference, so here’s what you’ll need and why it matters:
- Salmon fillets (4, about 6 oz each): Choose fresh, firm fillets for succulent texture and rich flavor that stands up beautifully to jerk seasoning.
- Olive oil (2 tablespoons): This helps lock in moisture and creates a glorious crust on the salmon when grilled.
- Jerk seasoning (2 tablespoons): The backbone of this Caribbean classic, bursting with herbs, spices, and that irresistible chili heat.
- Fresh lime juice (1 tablespoon + 1 tablespoon for salsa): Adds lively citrus tang, balancing the heat and sweetness in both the salmon and salsa.
- Honey (1 teaspoon): Just enough to temper the spices and give the salmon a hint of caramelization on the grill.
- Salt and black pepper to taste: These basics highlight and enhance the flavors without overpowering them.
- Cooked jasmine rice or coconut rice (2 cups): The perfect fluffy, aromatic base for all those bold toppings.
- Ripe mango, diced (1): Mango brings juicy sweetness and sunshiny color to your salsa.
- Red bell pepper, diced (1/2): For crunch, vibrant color, and a mellow sweetness that pairs perfectly with mango.
- Red onion, finely diced (1/4 cup): Offers a crisp bite and sharpness to balance the salsa.
- Jalapeño, seeded and minced (1): Adds just the right pop of heat; use more if you love it spicy!
- Fresh cilantro, chopped (2 tablespoons): A fresh herbal note that ties the whole salsa together.
- Salt (to taste, for salsa): Enhances the flavors and keeps the salsa lively.
How to Make Caribbean Jerk Salmon Bowl with Mango Salsa
Step 1: Marinate the Salmon
In a small bowl, whisk together the olive oil, jerk seasoning, lime juice, honey, salt, and black pepper. Pat your salmon fillets dry (this helps the seasoning cling beautifully), then brush the jerk marinade generously over every fillet. If you have time to spare, let those fillets soak up the flavors for 15 to 30 minutes—just enough to make every bite irresistible.
Step 2: Prepare the Mango Salsa
While your salmon is marinating, turn your attention to mixing up the mango salsa. Combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Finish with a touch of salt, then stir gently—you want to keep those cubes vibrant and whole. Pop it in the fridge until you’re ready to serve, so the flavors can mingle.
Step 3: Grill the Salmon
Preheat your grill or grill pan over medium-high heat, and lightly oil the grates to prevent any sticking drama! Lay the salmon fillets skin-side down and let them cook for 4 to 5 minutes per side. You’re looking for charred grill marks, and for the fish to just flake when gently pressed. The aroma alone will transport you to the Caribbean!
Step 4: Assemble Your Bowls
Now for the best part: building your Caribbean Jerk Salmon Bowl with Mango Salsa! Divide the fluffy rice between your bowls, top each with a sizzling jerk salmon fillet, and spoon that bright, refreshing mango salsa right on top. Serve immediately with extra lime wedges if you want to dial the zesty flavor up a notch!
How to Serve Caribbean Jerk Salmon Bowl with Mango Salsa
Garnishes
You can truly play with the finishing touches! A sprinkle of extra cilantro or a scattering of thinly sliced green onions gives a beautiful pop of color. Drizzle a bit of creamy coconut yogurt for lush contrast, or top with toasted coconut flakes for a tropical crunch. And don’t forget an extra squeeze of lime—a tiny detail that makes the flavors sing.
Side Dishes
This vibrant bowl is a stand-alone star, but a side of fried plantains or a crisp green salad with citrus vinaigrette really rounds out the meal. You could also serve with grilled pineapple spears or roasted sweet potatoes for even more Caribbean flair.
Creative Ways to Present
Serve your Caribbean Jerk Salmon Bowl with Mango Salsa in deep bowls for a cozy, casual vibe, or go fancy: pile everything on a large platter for a colorful centerpiece at your next gathering. You could even offer a DIY bowl bar so guests can build their perfect combo—fun, interactive, and guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Leftovers are a breeze! Pack any extra salmon, rice, and mango salsa in separate airtight containers. The flavors will be just as vibrant the next day (sometimes even more so, as they mingle). Try to enjoy within two days for the freshest taste.
Freezing
Salmon fillets freeze beautifully. Once cooled, wrap each portion tightly and pop them in a freezer-safe bag for up to 2 months. The rice can also be frozen, but skip freezing the mango salsa—it’s best enjoyed fresh to preserve its lively texture.
Reheating
To reheat the salmon, gently warm it in a skillet over medium-low heat or microwave in short bursts until just heated through. Rice can be revived with a splash of water in the microwave. Always add the mango salsa just before serving to keep everything bright and fresh.
FAQs
Can I bake the salmon instead of grilling?
Absolutely! The Caribbean Jerk Salmon Bowl with Mango Salsa is delicious with baked salmon—just set your oven to 400°F (200°C) and bake for 12 to 15 minutes, or until the salmon flakes easily. You’ll still get wonderful flavor without firing up the grill.
Is this recipe spicy?
The classic jerk seasoning gives the salmon a delicious kick, and the jalapeño in the salsa adds a gentle heat. If you’re sensitive to spice, simply reduce the amount of jerk seasoning or jalapeño—or remove the jalapeño seeds for milder salsa.
What other grains can I use instead of jasmine rice?
If you want to switch it up, try brown rice, quinoa, farro, or even cauliflower rice for a low-carb twist. Each adds a unique texture while letting the Caribbean Jerk Salmon Bowl with Mango Salsa remain the star.
Can I make this dish ahead for meal prep?
You sure can! Grill the salmon and cook the rice ahead of time—just store everything separately in the fridge. Prep the salsa fresh on the day you’ll serve for peak flavor and crunch.
What can I substitute for mango in the salsa?
If mango isn’t available, ripe peaches, pineapple, or even papaya work beautifully in this salsa. Each fruit brings its own juicy sweetness that complements the jerk salmon perfectly.
Final Thoughts
If you’re craving a dish that bursts with sunshine and flavor, the Caribbean Jerk Salmon Bowl with Mango Salsa won’t disappoint. It’s bright, colorful, and full of tropical joy—give it a try, and don’t be surprised if it quickly becomes a household favorite!
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Caribbean Jerk Salmon Bowl with Mango Salsa Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a taste of the Caribbean with this vibrant and flavorful Caribbean Jerk Salmon Bowl topped with fresh Mango Salsa. Perfect for a healthy and satisfying meal!
Ingredients
For the salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons jerk seasoning
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- Salt and black pepper to taste
For the mango salsa:
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Salt to taste
Instructions
- Prepare the salmon: In a small bowl, whisk together olive oil, jerk seasoning, lime juice, honey, salt, and black pepper. Brush the mixture over the salmon fillets and marinate for 15–30 minutes.
- Make the mango salsa: Combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Refrigerate until ready to use.
- Grill the salmon: Grill the marinated salmon fillets for 4–5 minutes per side until cooked through.
- Assemble the bowl: Divide cooked rice into bowls, top with grilled salmon, and spoon mango salsa over each fillet. Serve with lime wedges.
Notes
- For extra flavor, try adding a drizzle of creamy coconut yogurt or a squeeze of fresh lime.
- The salmon can also be baked at 400°F (200°C) for 12–15 minutes instead of grilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
