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Caribbean Jerk Alaska Salmon and Spiked Pineapple Skewers

Caribbean Jerk Alaska Salmon and Spiked Pineapple Skewers
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Servings
6
Cook Time
10 min
Servings
6
Cook Time
10 min
Caribbean Jerk Alaska Salmon and Spiked Pineapple Skewers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
10 min
Servings
6
Cook Time
10 min
Instructions
  1. Prior to grilling, soak wooden skewers in water for at least 30 minutes.
  2. Mix together jerk seasoning, garlic, 1/4 cup brown sugar, orange juice, soy sauce and 1/4 cup olive oil. Lay Alaska Salmon on a cutting
  3. board so that the grain of the flesh is horizontal; cut salmon length-wise into 2-inch wide strips. Place the strips in a large resealable
  4. plastic bag. Pour jerk marinade over the salmon; seal bag and turn several times to coat. Marinate, refrigerated, for 15 to 30 minutes.
  5. Preheat grill or broiler/oven to medium-high heat. Slice off top, bottom and skin of the pineapple. Cut into 1-inch slices, then cut each
  6. slice into 8 to 10 pieces. In large bowl, mix salt, 1/4 cup brown sugar, chili powder and allspice. Add pineapple; stir to coat. Thread
  7. salmon and pineapple chunks onto skewers. Place skewers onto a grill or broiling pan brushed with olive oil and cook, 5 to 6 inches from
  8. heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until salmon is opaque throughout.
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