Jerk Spice Salmon with Hot and Sweet Slaw {paleo and gluten-free}

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Fusion


Julienne-cut slaw with honey Sriracha dressing topped with crispy Jerk-spiced salmon filet. Paleo and Gluten Free.



  • 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 ½ 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
  • ¼ cup toasted pepitas, toasted


  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.


  • 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