Jerk Salmon

Ingredients

• 1 tablespoon jerk seasoning
• Juice of 1 lime
• 1 teaspoon honey
• Salt (to taste)
• 4 salmon fillets (6 ounces each) (skin-on)
• 2 tablespoons olive oil (plus more, for cooking)

Instructions

1. 1

   Mix marinade: In a small bowl, mix together the jerk seasoning, lime juice, honey, and a pinch of salt to create the marinade.

2. 2

   Season salmon: Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil, then rub or brush the marinade evenly over the salmon.

3. 3

   Refrigerate: Cover and refrigerate for at least 15 minutes, up to 2-4 hours for deeper flavor.

4. 4

   Heat grill: Heat your grill to 450-500°F or set a skillet over medium-high heat. Brush grill grates or skillet with oil to prevent sticking.

5. 5

   Cook skin-side: Place the salmon skin-side down on the grill or skillet. Cook for 6-7 minutes, until the skin is crispy and the fish releases easily from the surface.

6. 6

   Flip salmon: Flip the fillets and cook for another 6-7 minutes, until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 140°F for well-done, or 130°F to 135°F for medium. It will continue to cook from carryover heat as it rests.

7. 7

   Rest salmon: Remove the salmon from heat and let it rest, loosely covered with foil, for 5 minutes. Serve warm.