Skip to main content

Grilled Jamaican Salmon

Grilled Jamaican Salmon

Did you know that more than 300 metric tons of salmon are eaten each year? If you’re a part of the minority who does not eat salmon on occasion, you will change your mind after trying grilled Jamaican salmon.

This recipe is great to kick-off the grilling season in the spring. Though salmon doesn’t typically have an in and out of season, Alaskan King Salmon are best when caught in mid May to mid June. Most agree they tend to be the freshest at this time.

When you buy fish, wild caught and fresh is best. Though mercury will always be a concern, farm raised fish do not eat as they do in the wild. Farmers feed them the most economical meal. This produces a species of fish void of key nutrients found in wild caught fish. So always ask where the fish is from.

There’s no question salmon has its own flavor. But did you know it’s a great source of protein, selenium, vitamin D, vitamin B12, vitamin B6, omega-3 fatty acids, potassium, and much more.

Studies have shown eating salmon can help fight:

  • Depression – The omega-3 fatty acid DHA is known for increasing cognitive level allowing you to fight off depression.
  • Improves bone density and strength – Bioactive peptides are the proteins found in salmon which help fight osteoporosis.
  • Considered a super-food when combined with leafy greens – When you combine the antioxidant power of leafy green vegetables with the protein in salmon, you take a super-food and turn it into a super-meal.
  • Helps prevent cell damage – Your body is made up of trillions of cells; all of which control every function of your body from movement to thought. Selenium, a powerful antioxidant, can help prevent joint inflammation and allow your tissues to work properly. All of which will help prevent cell damage.

If you’re the type of person who enjoys a little spice in their meals, grilled Jamaican salmon will not disappoint. And if the recipe doesn’t have the kick you like, adding a tsp. of chili powder or cayenne pepper will do the trick.


  • 1 lb. wild-caught salmon cut into 4-6 oz sizes
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. thyme
  • 1 tsp. salt
  • 2 tbsp. extra-virgin olive oil
  • Juice from 1.5 limes


Thoroughly rinse salmon under cold water and pat dry with paper towel. Place the 4-6 oz salmon portions in a 1-gallon bag and set to the side. In a small mixing bowl, whisk all your spices together with olive oil and lime juice. Pour marinade into the bag covering the salmon portions. Marinade 2-4 hours before grilling. Heat grill to 400 degrees. Once ready to grill, place skin side down and grill 4 minutes per side.

To help turn this recipe into a great super-meal, serve your salmon with your favorite vegetables. Some popular choices include on a bed of spinach with parsley leaves, and add cilantro. Other options include celery, asparagus (which is often the most preferred vegetable served with fish), or green beans.