Jerk Spice Salmon with Hot and Sweet Slaw (2024)

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by Katie Webster
March 7, 2014 (updated 5/6/24) Jump To Recipe

This Jerk Spice Salmon with Hot and Sweet Slaw is a new addition to the best of Healthy Seasonal Recipes! The crisp and seasoned salmon with Jamaican Jerk Spice sits atop a refreshing, crunchy slaw with a little bit of spicy sweetness to it.

Why We Love This Spicy Salmon and Slaw

We love our salmon around here! It is one of our top favorite proteins along with chicken and ground turkey! This restaurant-quality salmon dinner is a delightfully unexpected and wow-worthy meal to make in under a half hour!

If you love this recipe make sure to try our Pan Seared Salmon, Cajun Blackened Cod Recipe, this Broiled Flank Steak with Minty Napa Cabbage Slaw and Blackened Salmon Salad next!

Ingredients

For the Dressing and Glaze

• honey: You can also use maple syrup or agave instead
• Sriracha hot sauce: Sambal Oleck is a great alternative
• cider vinegar: rice vinegar would be another option. See our guide to vinegar here.
• avocado oil or organic canola oil and flax seed oil

For the Salmon

• kosher salt: to season
• salmon filet: Make sure the salmon skin is removed and cut into 4 portions
• Jamaican Jerk seasoning: find this in the spice and baking aisle of the supermarket.

For the Slaw

• baby arugula or sunflower sprouts
• finely chopped cabbage: or julienne cut white sweet salad turnips or daikon
• watermelon radish: or another type of radish
• pepitas

For Garnish

• scallions
• ice water

Instructions

Step 1: Prepare Garnish

Cut scallion into two-inch lengths. Cut lengthwise into very thin strips. Submerge scallion strips in the ice water and set aside.

Step 2: Make Glaze and Dressing

Stir honey and sriracha in a small dish to combine. Take 2 teaspoons of the honey mixture and transfer it to a large mixing bowl. Add vinegar, 2 teaspoons canola oil, flax oil and ½ teaspoon salt and whisk to combine.

Step 3: Season and Sear The Salmon

Sprinkle the remaining ½ teaspoon salt over the salmon. Sprinkle the Jerk seasoning on both sides of the salmon. Heat the remaining 1 teaspoon canola oil in a large heavy skillet over medium-high heat until shimmering but not smoking. Add salmon, skinned-side up, and cook until crispy and browned on the bottom, 4 to 6 minutes. Flip over, remove skillet from the heat and allow to continue cooking with the carry-through heat of the skillet.

Step 4: Make Slaw

Meanwhile, prepare the salad: Add cabbage, salad turnips or daikon, radishes and arugula or sunflower sprouts to the large bowl with the dressing and toss to coat. Divide among four plates.

Step 5: Serve

To serve, top the slaw with the salmon. Drizzle with the reserved honey Sriracha mixture and sprinkle with pepitas. Drain the scallions and top the dishes with the scallions.

More Salmon Recipes

More Slaw Recipes

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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About the Author

Katie Webster

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.

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