Jerk Salmon Bowls (Meal Prep Goals!)
These Caribbean-inspired jerk salmon bowls are filled to the brim with flavor and great for meal prepping. Tender and flaky baked salmon seasoned with a glorious homemade jerk marinade; then paired alongside rice and other tasty toppings for a complete filling meal! Make it your own with endless customizations!
Knowing me is to know just how much I love me some Island flavors. Perhaps that’s the West Indian blood running through my veins, idk. Give me all the Caribbean flavors and more! I just gotta have my jerk chicken, oxtails, curry goat, rice and peas, and my beloved beef patties with coco bread as much as possible. There is nothing like a plate of this goodness for me. Listen, I’ve got many recipes to share in the coming months that involve Caribbean tings so get them tastebuds ready, y’all. This one here is the first of many to come.
If you’re unfamiliar with Island flavors, let me school you a bit. You will often find our flavors to be big and bold, packed with a nice subtle hint of heat, and serving richness and tropical vibes. Jerk flavor happens to be one of my most favorite island flavors, ever. There are so many different ways to use jerk- you can find authentic Jamaican jerk flavor to usually come in three forms: as a dry seasoning, marinade, and a paste. It’s amazing and it gives a bit of everything- salty, spicy, earthiness, and a touch of sweetness.
Thank You, FoodSaver®, For Sponsoring This Post
DISCLOSURE: This post is sponsored by FoodSaver® who I’m so excited to partner with; all thoughts expressed here are my own. So grateful to be a brand ambassador for these folks and that I get to tell you all about their products. I’ve been using their VS3182 Multi-Use Food Preservation System among other items for a while now and and it’s been a game changer! This Food Preservation System keeps food fresh up to 5x longer in the freezer compared to ordinary storage methods; and also helps prevent freezer burn.
These jerk salmon bowls are absolutely amazing for any of your meal prepping goals! I whip up this recipe on the weekend and then store the jerk salmon and rice in my FoodSaver® Microwavable Meal Prep Bags. Once they’re vacuum sealed, I keep them stored in the fridge/freezer. After that, when ready to use during the week, I simply reheat it right in the bags themselves. Just so easy, so simple, and convenient!
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Jerk Salmon Bowls, We Love To See It!
These jerk salmon bowls are incredibly good to say the very least. Salmon is a huge favorite of mine and combined with this jerk marinade just sends them off a bit more! Also, most of us enjoy bowl-styled meals and for good reason. They’re simple to throw together and so convenient, right?! The customizations make it even more fun because you could mix and mingle all of your fave things, making everyone happy.
What You’ll Need For These Jerk Salmon Bowls
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- salmon filets: any kind of salmon you like- just make sure they are about 6 ounces in size.
- soy sauce: nice umami flavor- go for the low-sodium kind too!
- chopped scallions: common ingredient in island recipes, you might call them green onions.
- scotch bonnet pepper: signature Jamaican heat bomb- use a habanero pepper as a sub.
- pure maple syrup: love this added component as a contrast against the heat.
- worcestershire: this fermented liquid condiment packs some serious flavor!
- brown sugar: another ingredient adding sweetness for balance and molasses flavor.
- ginger paste: most grocery stores have this but you can also use freshly grated ginger.
- garlic cloves: freshly minced, please!- jarred garlic lacks flavor.
- lime juice: just one lime for a nice citrusy kick.
- spices: dried thyme, kosher salt, jamaican allspice, ground cinnamon + cumin.
How To Make These Easy Jerk Salmon Bowls
(Note: please see the recipe card directly below for the complete written instructions.)
- Step one. Let’s marinate the salmon filets! Bring together the soy sauce, chopped scallions, scotch bonnet pepper, maple syrup, worcestershire, brown sugar, thyme, ginger, garlic, salt, allspice, cinnamon, cumin, and lime juice. Easy peasy- this quick jerk marinade packs a ton of flavor.
- Step two. Add the salmon filets into a large resealable plastic bag or container and pour in the marinade. Coat the salmon well in the marinade and then transfer the vessel into the refrigerator to sit for at least 2 hours or overnight for best results. The longer the salmon marinates in those flavors, the better, so good!
- Step three. Place the marinated salmon filets onto a baking sheet and bake them up!
- Step four. Assemble the jerk salmon bowls. Fill your bowls up with all your toppings like rice, lettuce, tomatoes, and more. Then place your salmon right on top and enjoy!
More Recipes That You Will Love
- Jamaican Stewed Oxtails
- Brown Stew Chicken
- Caribbean Curry Goat
- Jamaican Rice and Peas
- Lemon Butter Scallops with Spring Risotto
- Creamy Rasta Pasta
- Perfect Classic Meatloaf
- Jerk Chicken Wings with Guava Sauce
Let’s Talk About Toppings!
These jerk salmon bowls are incomplete without all of those delicious toppings that make it one spectacular meal! The options are truly endless but let’s discuss some that I think will be perfect alongside this jerk salmon:
- cooked rice: brown rice, white rice, yellow rice, rice and peas, cauliflower rice– oh yeah!
- lettuce: chopped romaine/iceberg is the best fit but also spring mix and butter lettuce work.
- tomatoes: throw in some sliced grape/cherry tomatoes.
- chopped mango: the most perfect pairing for anything with jerk flavor- nice contrast!
- pickled red onions: if you like onions, they’re delish, adding a tasty vinegar-y bite.
- chopped cilantro: adding some freshly chopped cilantro for an herbaceous vibe.
- lime wedges: squeeze a little lime wedge over your bowl for added citrus notes!
As I mentioned earlier, how you choose to top your bowl is totally up to you! Whenever we make these jerk salmon bowls, the above mentioned toppings are usually our go-to. I love how all of the flavors compliment each other so nicely. Also, these bowls are so filling yet light without being heavy at all.
Storing Your Jerk Salmon Bowls
I recommend keeping the jerk salmon and rice together since these are the two ingredients that need to be reheated. If you do not have the FoodSaver® Microwaveable Meal Prep Bags or Food Preservation System, no worries! Simply store your jerk salmon along with the rice in an airtight container and keep in the refrigerator for 4-5 days. When ready to reheat, warm up in the microwave. Then pair along with your desired toppings.
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UNTIL NEXT TIME…LOVE AND BUTTER,
Tender and flaky baked salmon with homemade jerk marinade; then paired alongside rice and other tasty toppings for a complete filling meal! Make it your own with endless customizations!
- 1/4 cup low-sodium soy sauce
- 1/4 cup chopped scallions
- 1 scotch bonnet pepper, sliced and chopped finely- habanero pepper for sub
- 2 tablespoons pure maple syrup
- 1 tablespoon worcestershire
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon ginger paste- freshly grated ginger for sub
- 2 garlic cloves, finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground Jamaican allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- juice of 1 lime
- 4 (6-ounce) salmon filets
- brown or white rice
- lettuce- iceberg or romain
- grape/cherry tomatoes
- chopped mango
- pickled red onions
- freshly chopped cilantro
- lime wedges
- Prepare the marinade: In a bowl, combine the soy sauce, chopped scallions, chopped pepper, maple syrup, worcestershire, brown sugar, thyme, ginger paste, garlic, salt, allspice, cinnamon, cumin, and lime juice together. Mix the marinade together very well to combine.
- Marinate the salmon: Take the salmon filets and remove any moisture from them by using a paper towel to pat dry. Then place the salmon filets into a large container with a lid or large resealable plastic bag. Pour in the marinade and use your hands (fitted with disposable gloves, if desired) to coat the salmon well into the marinade, making sure all the salmon filets are combined in the marinade. Then transfer the vessel into the refrigerator to allow the salmon to marinate overnight (preferably) or at least 2 hours.
- Bake the salmon: Preheat the oven to 350°F. Line a quarter sheet pan with aluminum foil and lightly spray with a bit of olive/avocado oil. Place the marinated salmon filets onto the baking sheet along with a bit of the marinade. Note: you do not have to use all of the leftover marinade, discard any remaining marinade. Bake the salmon for 20-25 minutes until tender and flaky.
- Assemble the bowls: To serve- in a bowl, evenly divide and add the rice of choice along with your desired toppings (lettuce, tomatoes, chopped mango, pickled red onions, fresh cilantro, and/or lime wedges, etc). Then top the bowl with the cooked jerk salmon. Repeat this process until the amount of bowls you desire for serving are assembled. Enjoy!
Keywords: salmon, jerk, bowls, meal prep, healthy