My husband and I love grilling salmon. The easiest way we have figured out how to grill it is to place each piece of salmon on its own tinfoil (skin on), season/blacken as desired, wrap it up and place it on the grill for 10-15 minutes. The salmon filet should slide ride off the skin onto your plate. So easy!
You can use this method when you make the Caribbean Jerk Salmon. Season the salmon with the seasonings listed in the recipe and grill. Throw some rice and beans together and some of the delicious mango salsa. The combination is delicious!
I also should mention, I’ve made tilapia with this seasoning and rice/salsa mixture which was also excellent and I bet chicken would be very good also.
Caribbean Jerk Salmon Bowl with Mango Salsa
Head over to Pinch of Yum for the recipe.