Jerk Salmon

Jerk Salmon

This spicy salmon is both simple to make and delicious. Try pairing it with a fruit salsa and your favorite low-potassium salad for a complete meal.

  • Low sodium
  • Low phosphorus
  • Medium potassium
  • Medium protein
Dinner Easy

Serving size

1 piece




6 salmon fillets, skin on (About 1 pound total)

3 tablespoon oil, divided (such as canola or olive oil)

1 tablespoon of honey (or 100% maple syrup)

Juice of 1 lime

3 tablespoons salt-free jerk spice blend or the following homemade seasoning blend:

2 teaspoons garlic powder

2 teaspoon onion powder

2 teaspoon dried thyme

1 teaspoon cayenne powder

1 teaspoon cumin

1/2 teaspoon ground allspice

1/2 teaspoon cinnamon

1/2 teaspoon ginger

Nutrition Info

Makes:Serving size: 1 piece




12 g

Saturated Fat

1 g


40 mg


4 g


3 g


15 g


35 mg


11 mg


151 mg


379 g


  1. Rinse salmon and pat dry with a paper towel. Place in a gallon size Ziploc bag or baking dish and set aside.
  2. In a small bowl, whisk together spices, 2 tablespoons of oil, honey, and lime juice. Pour marinade over salmon, being sure to coat each piece on both sides. Seal the bag, or if using a dish, cover. Let salmon marinate for at least 20 minutes, and up to 2 hours.
  3. In a large skillet, heat remaining 1 tablespoon of oil on medium-high heat. Cook salmon for 8 minutes, turning over once halfway, and until cooked through and lightly golden on each side. Serve immediately.


Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN

This recipe can also be prepared on the grill for about 5 minutes per side, baked at 375 degrees for 30-40 minutes, or broiled for about 6 minutes per side.

Make extra of the jerk spice seasoning and store in an airtight container for next time.