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Photo of Barbecued Jamaican jerk salmon with mango and cucumber salad by WW

Barbecued Jamaican jerk salmon with mango and cucumber salad

Points® value
Total Time
45 min
15 min
20 min
This jerk seasoning is spicy, tangy and sweet – it’s also great on pork and chicken. Fresh and fantastic, perfect for summer time!


Skinless salmon

1000 g, (1 kg skinless side of salmon)


1 tbs, dark variety

Brown sugar

1 tbs

Ground allspice

1 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Dried thyme

1 tsp

Dried oregano

1 tsp, leaves

Lime juice

2 tbs

Lebanese cucumber

2 medium, cut into ribbons

Red onion

1 medium, thinly sliced


3 medium, just-ripe, thinly sliced

Fresh mint

1 cup(s)

Fresh coriander

½ cup(s), leaves


1 medium, cut into wedges, to serve


  1. Preheat a covered barbecue to 200°C. Line a large baking dish or tray with foil. Place salmon, on prepared tray.
  2. Combine rum, sugar, allspice, cumin, coriander, thyme, oregano and half the juice in a small bowl. Season with salt and pepper. Pour mixture over salmon. Set aside for 10 minutes to develop the flavours.
  3. Place salmon in the middle of the barbecue and close the lid. Cook for 20 minutes or until cooked to your liking. Remove from barbecue. Cover salmon with foil and set aside to rest for 5 minutes.
  4. Meanwhile, combine cucumber, onion, mango, mint, coriander and remaining juice in a large bowl. Cut salmon into 8 equal portions and serve with salad and lime wedges.


SERVING SUGGESTION: Jasmine rice. TIPS: You can also cook the salmon in an oven preheated to 200°C or 180°C fan-forced. Use a vegetable peeler to cut cucumber into thin ribbons.