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  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Passive Time: 0 Minutes
Jamaican Jerk Salmon Tacos


Salmon - skin on

Olive Oil

Char Crust® Jamaican Jerk 


Ingredients for side:


Cherry Tomatoes - Cut in half

Jalapeno Mango Salsa 

Chili Onion Crunch Sauce 

Tortillas - heat in oven

Products Used in this Recipe


Jamaican Jerk 4oz

Salmon: Heat a cast iron or other heavy skillet on medium-high heat on stove top with 1 Tablespoon of olive oil. Coat salmon with Char Crust® Jamaican Jerk  and brush with olive oil. Cook fish flesh side down and then flip every two minutes for about 10-12 minutes. Remove from heat when fish is at an internal temperature of 140 degrees. Let it rest and should be at 145 degrees after resting.

Grill option: Heat grill on medium high heat. Cook for about 10 to 12 minutes flipping every 2 minutes or so until it is at 140 degrees. Let it rest and should be at 145 degrees after resting. 

Jalapeno Mango Salsa and Slaw (all store bought): Heat tortillas in oven until warm. Lay slaw on tortilla. Place salmon on top and dress with tomatoes and salsa. Drizzle sauce on top.

Note: You can replace the ingredients with your favorite fruit based salsa and add other ingredients such as avocado. This can also be turned into a beautiful salad by placing on your greens and topping with the same ingredients.


BRC WomenOwned CRC


NBBQA 2012 NBBQA 2013 NBBQA 2015



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