Jerk Spice Salmon with Hot and Sweet Slaw
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.
Table of contents
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.
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.
More Salmon Recipes
More Slaw Recipes
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Happy Cooking! ~Katie
PrintJerk Spice Salmon with Hot and Sweet Slaw
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Julienne-cut slaw with honey Sriracha dressing topped with crispy Jerk-spiced salmon filet.
Ingredients
- 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
- Cut scallion into two-inch lengths. Cut lengthwise into very thin strips. Submerge scallion strips in the ice water and set aside.
- 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.
- 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.
- 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.
- 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
I made this last night and the family loved it. Even my picky 15 year old!
The flavors of this salmon are spectacular! It pairs well with the slaw!
Do you ever add the nutrition facts to your recipes?
I am so bad at being consistent about that Jennifer. So sorry. I use My Fitness Pal to do it. Now their site (free by the way) will allow you to input the url of the recipe and it will auto-load the ingredients for you. It is pretty good, but you have to double check it added the right ingredient and amount for you.
This is great advice i am agree Miss Katie about this post, I hope you like the salmon, I love Body Pump the best work out ever exercise thank you for sharing..!
Thank you Steve!
Congrats on the big honor! And I can’t even begin to tell you how amazing that salmon looks! I don’t cook fish nearly enough and was just thinking I want to try some salmon this week… it’s like this post and I were meant to meet, haha!
This is the one to try. I tried this with halibut last week and the sweet and hot combo is just addicting. I can’t wait to make it again!
ahh Katie I love this, congratulations! They just rolled out Les Mills at NYSC and I am loving it – weight training is 100% my new thing over the past year, it makes you feel so good!
ps – You rocking out with any protein powders? Always trying out new ones to see which I like best, so if you’re using any, let me know!
and YES to spicy food and the metabolism kick – one of my favorite benefits of having a hot tongue 🙂
Thank you, and you’ll love Les Mills. I also love GRIT and Body Attack. Love I say! I have some unflavored unsweetened protein powder from Cabot. I have been doing a little recipe tinkering with it. Stay tuned for that.
I have so much to say!
1. I’m so excited that you’re going to be a FFA!! I knew you’d get accepted, and I’m so happy you finally got the news!
2. These photos…ugghhhh…how do you make EVERYTHING so pretty? The lighting is just perfect.
3. I need this for dinner. Or maybe even for breakfast right now because it just sounds so amazing.
4. You’re awesome. The end. 🙂
Aww! Ari, sending you a big hug right now. You are such a good blogging buddy. Thank YOU for giving me the reco to apply in the first place. You know I love your photos too, so I am totally flattered. 🙂
This is great advice and a great meal too. Thanks for sharing it with us.
Velva
Thanks Velva! Hope you enjoy it.
I love Body Pump!! The best work out ever! Age makes no difference, I am 60 and plan to do this forever! Your recipe looks amazing! Can’t wait to try it!
I totally agree Cheryl! When my friends tell me they are afraid to try Pump I tell them about my friends mom who takes Pump and she is in her 80s! I hope you like the salmon.
That salmon looks amazing!! Heck to the yes!! 🙂
Thank you Karen 🙂
I have just started to get into Body Pump, and I am loving it thus far! I really like how I can see my progress each class.
Your salmon recipe looks delish, I pinned it so that I won’t forget about it 🙂
That is so great to hear. It really is fun to stick with it, improve form and get stronger. I learn something new all the time. Thanks for pinning Cara!
I try to buy salmon at least once a week so I’m always looking for new things to do with it. My go to is just mustard/lemon/rosemary and honestly, I’m getting quite sick of it! Definitely trying this out next week 🙂
Awesome Gina. This does seem like it is right up your alley. My hubbie, who claims to not be a fan of seafood just had it for lunch today and he said he can’t wait for me to make it again. I hope you like it.
This looks delish! And easy!
Thank you Barbara, and it is!
OK, you’ve convinced me — I want to try Body Pump with you. Just remember I’m old. 🙂
Dude! Ninj you know I was writing that paragraph for your eyes only! Come this Sunday. I promise I won’t hurt you.
I love BodyPump!! This salmon looks insanely good!
Thank you Liz! Pumpers unite:)