This Jerk Spice Salmon with Hot and Sweet Slaw is a new addition to the best of Healthy Seasonal Recipes! It is perfectly spicy and flavorful and paired with a refreshing, crunchy slaw with a little bit of spicy sweetness to it.

Jerk Spice Salmon with Hot and Sweet Slaw on Healthy Seasonal Recipes by Katie Webster

Why We Love This Spicy Salmon and Slaw

We love our salmon around here! It is one of our top favorite proteins along with chicken and ground turkey! This restaurant-quality salmon dinner is a delightfully unexpected and wow-worthy meal to make in under a half hour!

If you love this recipe make sure to try our Pan Seared Salmon, Cajun Blackened Cod Recipe and this Broiled Flank Steak with Minty Napa Cabbage Slaw.

Jerk Spice Salmon with Hot and Sweet Slaw on Healthy Seasonal Recipes by Katie Webster

Ingredients

For the Dressing and Glaze

  • honey: You can also use maple syrup or agave instead
  • Sriracha hot sauce: Sambal Oleck is a great alternative
  • cider vinegar: rice vinegar would be another option. See our guide to vinegar here.
  • avocado oil or organic canola oil and flax seed oil

For the Salmon

  • kosher salt: to season
  • salmon filet: Make sure the salmon skin is removed and cut into 4 portions
  • Jamaican Jerk seasoning: find this in the spice and baking aisle of the supermarket

For the Slaw

  • baby arugula or sunflower sprouts
  • finely chopped cabbage: or julienne cut white sweet salad turnips or daikon
  • watermelon radish: or another type of radish
  • pepitas

For Garnish

  • scallions
  • ice water

Instructions

Find more details in the recipe card below.

Step 1: Prepare Garnish

Cut scallion into two-inch lengths. Cut lengthwise into very thin strips. Submerge scallion strips in the ice water and set aside.

Step 2: Make Glaze and Dressing

Stir honey and sriracha in a small dish to combine. Take 2 teaspoons of the honey mixture and transfer it to a large mixing bowl. Add vinegar, 2 teaspoons canola oil, flax oil and ½ teaspoon salt and whisk to combine.

Step 3: Season and Sear The Salmon

Sprinkle the remaining ½ teaspoon salt over the salmon. Sprinkle the Jerk seasoning on both sides of the salmon. Heat the remaining 1 teaspoon canola oil in a large heavy skillet over medium-high heat until shimmering but not smoking. Add salmon, skinned-side up, and cook until crispy and browned on the bottom, 4 to 6 minutes. Flip over, remove skillet from the heat and allow to continue cooking with the carry-through heat of the skillet.

Step 4: Make Slaw

Meanwhile prepare salad: Add cabbage, salad turnips or daikon, radishes and arugula or sunflower sprouts to the large bowl with the dressing and toss to coat. Divide among four plates.

Step 5: Serve

To serve top the slaw with the salmon. Drizzle with the reserved honey Sriracha mixture and sprinkle with pepitas. Drain the scallions and top the dishes with the scallions.

Jerk Spice Salmon with Hot and Sweet Slaw on Healthy Seasonal Recipes by Katie Webster

More Salmon Recipes

More Slaw Recipes

Hot and Sweet Slaw with Jerk Spice Salmon

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Salmon on slaw

Jerk Spice Salmon with Hot and Sweet Slaw


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Julienne-cut slaw with honey Sriracha dressing topped with crispy Jerk-spiced salmon filet.


Ingredients

Units Scale
  • 3 scallions, root end trimmed
  • 3 cups ice water
  • 4 teaspoons honey
  • 2 teaspoons Sriracha hot sauce
  • 4 teaspoons cider vinegar
  • 3 teaspoons avocado oil or organic canola oil, divided
  • 2 teaspoons flax seed oil
  • 1 teaspoon kosher salt, divided
  • 1 pound salmon filet, skin removed and cut into 4 portions
  • 1 1/2 teaspoons Jamaican Jerk seasoning
  • 4 cups baby arugula or sunflower sprouts
  • 2 cups finely chopped cabbage, julienne cut sweet salad turnips or daikon
  • 2 cups julienne cut watermelon radish or radish
  • 1/4 cup toasted pepitas, toasted

Instructions

  1. Cut scallion into two-inch lengths. Cut lengthwise into very thin strips. Submerge scallion strips in the ice water and set aside.
  2. Stir honey and sriracha in a small dish to combine. Take 2 teaspoons of the honey mixture and transfer it to a large mixing bowl. Add vinegar, 2 teaspoons canola oil, flax oil and ½ teaspoon salt and whisk to combine.
  3. Sprinkle the remaining ½ teaspoon salt over the salmon. Sprinkle the Jerk seasoning on both sides of the salmon. Heat the remaining 1 teaspoon canola oil in a large heavy skillet over medium-high heat until shimmering but not smoking. Add salmon, skinned-side up, and cook until crispy and browned on the bottom, 4 to 6 minutes. Flip over, remove skillet from the heat and allow to continue cooking with the carry-through heat of the skillet.
  4. Meanwhile prepare salad: Add cabbage, salad turnips or daikon, radishes and arugula or sunflower sprouts to the large bowl with the dressing and toss to coat. Divide among four plates.
  5. To serve top the slaw with the salmon. Drizzle with the reserved honey Sriracha mixture and sprinkle with pepitas. Drain the scallions and top the dishes with the scallions.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Fusion

Nutrition

  • Serving Size: 3 1/2 ounces salmon and 2 cups slaw
  • Calories: 262
  • Sugar: 10 g
  • Sodium: 719 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Fiber: 4 g
  • Protein: 26 g