This recipe for Jerk Salmon and Black Bean Salad is a quick and easy meal option, ready in less than 30 minutes. The spice rub adds a smoky, spicy flavor to the salmon fillets, while the salad combines corn, black beans, tomatoes, avocado, and green onions for a healthy and satisfying lunch or dinner.
Treat yourself to a flavourful and healthy meal with this 30-minute jerk salmon dish, paired with a colourful corn and black bean salad with a sweet and tangy honey-lime vinaigrette. Rich in protein and essential nutrients, this easy weeknight meal will fuel your body and leave you satisfied!
❤️ Why you'll love this recipe
- 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.
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.
🛒 Ingredients and substitutions
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!
🔁 Possible Variations
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!
👍🏼 Helpful Tips
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!
Lightly scoring the skin helps to prevent it from curling up while it's cooking so that the whole fillet rests evenly on the heat and cooks at the same rate.
Of course, this will depend on appetites, but in general, one serving of salmon is 3 to 4 ounces (about 85 to 115 grams.)
No, the skin helps to hold the fat inside the salmon fillet, keeping it moist. Many people like to eat the skin if it's cooked until very crispy. If you prefer, you can easily slip the skin off after it's cooked.
Yes! Make sure to oil the grills well, or use a fish basket to grill the fish. Check the temperature with an instant-read thermometer, remove it from the grill at 135°F. and let it rest until it reaches 145°F.
🍽 Serving Suggestions
Change it up! Serve it with this Mango Black Bean Salad with Lemon Lime Vinaigrette or Caribbean Cauliflower Couscous Salad.
Make jerk salmon bowls by adding white rice, brown rice or quinoa along with the black bean salad. An easy complete meal for any day of the week!
If you want to make this for a large group, grill or bake a whole salmon and double, triple or quadruple the recipe for the black bean salad.
⏰ Storage Instructions
Store in a covered airtight container in the fridge. Jerk salmon is just as delicious cold as it is hot. The corn and black bean salad will stay fresh and crisp if you cover it tightly. Leftovers will make a lunch to look forward to!
🗒 More healthy salmon recipes
When you make this jerk salmon recipe, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
Jerk Salmon and Black Bean Salad
Jerk Seasoning Mix
- 1 teaspoon fennel seeds
- 1 teaspoon cayenne pepper can increase to 1 ½ teaspoons
- 1 teaspoon ground allspice
- ¼ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon dried parsley flakes
- 2 teaspoons brown sugar, or coconut sugar
Black Bean Salad and Salmon
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 6 oz. cherry or grape tomatoes, halved
- ½ large avocado peeled, seeded and cubed
- 1 med green onion, thinly sliced
- ¼ bunch cilantro (about ½ cup of leaves)
- 8 oz. wild salmon
- 2 teaspoons jerk seasoning mix
- 1 ½ teaspoons avocado oil, divided
- ½ tablespoon butter
Honey Lime Vinaigrette
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon honey
- 1 pinch sea salt
- Measure and combine all ingredients for jerk seasoning mix in a small bowl. Transfer the extra to a small jar to store in your spice cupboard.
- Prepare the salad and the vinaigrette and set them both aside.
- Using a sharp knife, score the skin of the salmon at ½ to ¾ inch intervals.
- Brush the salmon fillets lightly with a ½ teaspoon high-heat oil like avocado or grapeseed oil, then rub it with the jerk seasoning mix (about 1 teaspoon per serving.)
- Heat a skillet over medium-high heat, then add the remaining teaspoon of avocado 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 the honey-lime vinaigrette, then plate the salmon with the salad, a few sprigs of cilantro and extra lime wedges for squeezing over the salmon.