Hey BBQ Family,

What I’ve got today is a quick, easy, late-night, early evening recipe that I think you’ll love. This is Jerk Salmon. Other than the salmon, there are only two ingredients. For every two pounds of meat, I like to do two tablespoons of Walker’s Wood Mild Jerk Seasoning. I also like to combine that with one tablespoon of coconut oil, and I’ve got Luana’s Liquid Coconut Oil.

Why Coconut Oil?

I like to use coconut oil. I think it goes well with the jerk seasoning. However, if you don’t have coconut oil as an alternative, you can use extra virgin olive oil.

Prepping the Salmon

You can put your salmon fillets directly on the grill grates if you like. Today, I’m going to put mine in a cast iron skillet. I’m just going to smear a little bit of that coconut oil around. I let these fillets marinate overnight. If you don’t want to do it overnight, if you don’t have that type of time, give it at least a couple of hours.

Marination

Give it at least two, maybe four hours. Overnight is even better to really give that marinade time to soak into the meat. By putting it in the cast iron, I’m hoping to promote more even cooking. The oil in the skillet will keep the salmon skin from sticking when it’s time for it to come off of the grill.

Cooking the Salmon

My pellet grill is up to temperature. I set it for 275 degrees. You can take it up to 325 if you like. Alternatively, if you just want to smoke these at a much lower temperature and try to get as much smoke flavor as you can, I would take them out of the skillet and put them directly on the grates. Maybe set your temperature for 225. But I’m looking to make this a nice, quick, easy cook. 275, plus having them in the skillet, will cause them to cook a little bit faster as well.

I’ve got my wireless meat thermometer probes that’ll let me monitor the temperature throughout the cook, which shouldn’t take too long. The salmon is up to temperature. I took it to 145 degrees internally.

Final Thoughts

If you’re a fan of jerk anything, you gotta give this recipe a try. The jerk marinade on this salmon is fantastic. I love salmon, but this is definitely a leveled-up way to do it.

The Walkerswood Jerk Marinade is the mild version, but trust me, when you let it marinate your chicken or salmon, it’s not gonna come out tasting mild. I think it’s the perfect amount of heat. If you want it to be leveled up, not too mild, don’t worry. Even though the bottle says mild, if you let it marinate, it will not be mild. It’s the perfect, right amount of heat.

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