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Carribbean Salmon


2 lb. frozen Half Salmon, skin on
1/4 c brown sugar
McCormick Sweet and Spicy Carribbean Jerk Seasoning
KC Masterpiece Carribean Jerk Marinade (use A-1 Jamaican Jerk if you like it very spicy)


Line large baking sheet with foil. Thaw the salmon thoroughly and lay it, skin down, on the baking sheet and remove the paper dividers. Rub the brown sugar in, then the seasoning (generously) making sure to get plenty in between the slices. Pour a generous layer of marinade over the entire fish. Cover and marinate in the refrigerator while the oven preheats at 400 degrees. Bake 20-22 minutes. Slide a spatula between the meat and the skin and serve over steamed rice with asparagus, broccoli, or plantains.

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Nutritional Information
Per Serving

no nutrition information available

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