Menu Description: “From Boston Bay, the birthplace of Jamaican Jerk. Salmon rubbed with our signature Jerk spices and seared in a skillet, finished with Jerk BBQ sauce and a side of mango chutney.”
Perk up your next salmon feast with the sweet-and-spicy flavors of Margaritaville’s jerk seasoning. After duplicating the secret jerk rub, add a little bit of it to either Cattlemen’s Golden Honey barbecue sauce or KC Masterpiece Honey barbecue sauce for the perfect after-baking baste. The chain’s delicious mango chutney is also cloned here so that you get the true Margaritaville Jerk Salmon experience. If you can, make the chutney a couple hours ahead—it seems to get tastier over time. Serve this salmon with some rice and your favorite steamed veggies.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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- 1 ripe mango, diced
- 2 tablespoons diced white onion
- 2 tablespoons diced red bell pepper
- 2 tablespoons diced Anaheim chile
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon lime juice
- 1/4 teaspoon curry powder
- 1/8 teaspoon salt
- 2 teaspoons dark brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cayenne pepper
- 1/2 cup Cattlmen's Golden Honey barbecue sauce or KC Masterpiece Honey barbecue sauce
- Four 6-ounce salmon fillets (without skin)
- Vegetable oil
- Do This
1. Make the mango chutney by combining all of the chutney ingredients into a medium bowl. Cover and chill for a couple hours if possible.
2. Make the jerk seasoning by combining all of the seasoning ingredients in a small bowl.
3. Make the jerk barbecue sauce by mixing the barbecue sauce with 1 teaspoon of the jerk seasoning and set it aside.
4. When you are ready to make the fish, preheat the oven to 425 degrees F.
5. Place an oven-safe skillet that is large enough to hold all four fillets over medium/high heat. Add about a tablespoon of vegetable oil to the pan.
6. Sprinkle both sides of each fillet with the jerk seasoning.
7. When the pan is hot, sear the top (not the flat side) of each fillet in the pan for 2 to 3 minutes, or until browned. Flip each fillet over and place the pan into your preheated oven for 6 to 7 minutes, or until the salmon is cooked through.
8. Plate each salmon fillet and brush with the jerk barbecue sauce. Serve the mango chutney on the side along with extra barbecue sauce, if desired.