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Jerk Salmon

Jerk Salmon with Pineapple Salsa and Avocado

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Recipe Details


Can we all agree that winter should be over by now? Well, even when it’s not, a brief trip to the Caribbean sounds pretty ideal. Chef Giuseppe channels those sun-drenched island beaches in this Jamaican-style salmon dish. The fillets are coated in a jerk-spiced walnut crust and seared until crisp, then topped with a juicy pineapple salsa that’s spiked with hot sauce (heat and sweet is one of our favorite flavor combos). We’re also taking advantage of end-of-winter citrus by adding Cara Cara oranges to the salad. If this bold, bright plate doesn’t warm you up, we’re not sure what will.      


  • Spicy
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 690
  • Protein 37g
  • Total Carb 39g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pineapple
    1/2 cup
  • cilantro
    1/8 ounce
  • Cara Cara orange
    Cara Cara orange
  • romaine heart
    romaine heart
  • red onion
    red onion
  • apricot preserves
    1/2 ounce
    apricot preserves
  • Cholula hot sauce
    1 packet
    Cholula hot sauce
  • walnuts
    1/4 cup
  • Jamaican jerk seasoning
    1 tablespoon
    Jamaican jerk seasoning
  • salmon
    10 ounces
  • avocado

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Cut pineapple into ¼-inch pieces. Rinse cilantro, pick leaves, and finely chop stems, keeping leaves and stems separate. Peel Cara Cara orange, quarter, and cut crosswise into ¼-inch slices. Halve romaine heart lengthwise and rinse thoroughly, then thinly slice crosswise, discarding tough stem. Peel onion and thinly slice 1 half (save remainder for another recipe).

  2. Make pineapple salsa

    Make pineapple salsa

    In a medium bowl, stir together apricot preserves, hot sauce, pineapple, cilantro stems, onion (raw red onion has a strong flavor. Start with ¼ cup, then add more as desired), ¼ teaspoon salt, and pepper to combine. Set aside until Step 5.

  3. Make jerk-walnut crust

    Make jerk-walnut crust

    Roughly chop walnuts. In a small bowl, combine jerk seasoning, walnuts, and ½ teaspoon salt. Crack 1 egg in half over a separate small bowl. Carefully transfer yolk back and forth between shell halves until all white drains into bowl. Discard yolk or save for tomorrow's breakfast. Whisk egg white until just foamy. 

  4. Coat salmon and bake

    Coat salmon and bake

    Line a baking sheet with foil. Pat salmon dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Place salmon skin-side down on baking sheet, spacing apart. Brush tops of fish with egg white. Sprinkle over jerk-walnut mixture, pressing gently to adhere. Drizzle olive oil over fish and bake until salmon is opaque and cooked through, 8-10 minutes. Set aside.

  5. Assemble salad

    Assemble salad

    While salmon bakes, in a large bowl, toss together romaine, Cara Cara orange, half of pineapple salsa, ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut avocado into small dice and set aside. 

  6. Plate jerk salmon and salad

    Plate jerk salmon and salad

    Divide salad between serving plates and top with jerk salmon. Spoon over diced avocado and remaining pineapple salsa. Garnish with cilantro leaves. Dig in!

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