Often times the simplest recipes are the best. And these dry rubbed jerk spiced salmon skewers are definitely one of those. With a quick and easy prep time of about 5 minutes, you can have these ready to go. And you can easily sear these on a hot cast iron pan or on the BBQ. Serve these jerk salmon skewers over top of my quick and easy mango coleslaw for a perfectly balanced summer meal.  

Jerk seasoning

I can still remember the first time I had jerk chicken when I was younger, I instantly fell in love. The spices, flavours and the BBQ chicken itself lit my tastebuds on fire. And since then, I've been pro jerk spiced anything.

For these salmon skewers, I'm using a homemade dry jerk seasoning blend. Making your own jerk spice blend is SO easy and it's great to have on hand. Jerk actually refers to a style of cooking native to Jamaica, where meat is dry rubbed or wet marinated with a hot spice mix. Jerk seasoning is a blend of different spices that can include: allspice, Scotch bonnet peppers, cloves, cinnamon, nutmeg, thyme, garlic, brown sugar, ginger and salt.

I've included my recipe for dry jerk seasoning at the end of this post!

Ingredients for the dry jerk seasoning

For the dry rub jerk seasoning, you'll need the following dried spices:

• onion powder
• garlic powder
• cayenne pepper
• red pepper flakes
• smoked paprika
• allspice
• white pepper
• nutmeg
• cinnamon
• thyme
• coconut sugar (or brown sugar)
• kosher salt

Ingredients for the jerk salmon and mango slaw

Jerk spice blend: see below for complete measurements and which spices to use. Or use a store bought version.

Salmon: depending on serving size, you'll need about 4 to 6 oz. per serving.

Olive oil: to sear the jerk salmon skewers on a skillet

Skewers: either wooden or stainless steel

Coleslaw mix bag: this makes the coleslaw even easier to prepare.

Mangos: you'll need 2 ataulfo mangos that are ripe, but not too soft for slicing.

Lime juice: to add to the coleslaw as part of the dressing along with a little bit of olive oil.

Honey: to add some sweetness, this is optional as the mango is sweet already.

Rice vinegar: this adds a bit more acidity

Cilantro: to brighten it up and add to the flavour

Peanuts: for some crunch and because they're delicious, this is optional.

How to make jerk salmon

These jerk salmon skewers couldn't be easier to make. All you need to do is have your jerk seasoning ready and you're good to go!

Cube your salmon into small squares and place in a bowl. Add the jerk seasoning and toss to combine well. Don't be shy with the dry rub, the salmon needs a good amount of it.

Once all of the salmon is covered, skewer them and set them aside.

Heat a cast iron skillet over medium heat and add some olive oil. Once the skillet is hot, add your salmon and cook about two to three minutes per side, or until cooked to your preference. I buy sushi grade salmon and like to cook it to medium. Remove the salmon skewers and set them aside to cool a bit.

How to make mango coleslaw

I love serving this jerk salmon with a cooling and refreshing mango coleslaw. And this version is SO easy to throw together.

Pour the bag of coleslaw into a large salad bowl.

Slice and peel your mango into strips and add this to the coleslaw.

Add in the dressing ingredients and toss well to combine. Top with cilantro and peanuts (if you like). Divide onto plates and top with the jerk salmon skewers.

Tips & Substitutions

• Make your own jerk seasoning: not only does it taste better (IMO) it's also way easier and more cost effective to make this way. You are also able to control the heat and saltiness this way.
• Soak wooden skewers: before prepping anything, soak the wooden skewers first.
• Grill the skewers: if you have a BBQ, go ahead and grill them on there for about six to eight minutes total, flipping halfway through.
• Broil: you can also cook these in the oven on broil for about three to four minutes per side.
• Leftovers: you can store any leftover salmon skewers in the fridge in an airtight container for about 2 days. The coleslaw can also be stored in a container in the fridge for up to 1 to 2 days.

Substitutions:

• Less heat: use less cayenne and red pepper flakes in the jerk seasoning blend, or use another type of seasoning you prefer, cajun or a Mediterranean spice blend will also be delicious.
• Nuts: feel free to omit the peanuts in the coleslaw, it just adds a nice crunch.
• Bagged coleslaw: feel free to finely slice up your own veggies if you prefer.
• No sugar: you can omit the honey in the mango coleslaw, the mangos still provide plenty of sweetness on their own. As for the jerk seasoning blend, it needs some type of sweetener to balance the flavours.

Other salmon and fish recipes

Feel free to check out my other fish recipes below!

• Air fryer coconut shrimp
• Thai basil stir fry with shrimp
• Air fryer crispy calamari
• Spicy salmon burgers with wasabi aioli
• Spring roll in a bowl with shrimp
• Slow roasted salmon with fennel, citrus and serrano pepper
• Spicy tuna on sushi pizza

Ready to make this? Let's get to it!

As always, if you make these jerk salmon skewers and mango coleslaw recipe please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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