Blitzen's Baked Salmon With Caribbean Fruit Salsa

Southern Living
A whole salmon fillet is perfect for serving. If necessary, ask the butcher at your grocery store to remove the skin.
Makes 8 to 10 servings


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1 (3-pound) whole skinless salmon fillet
1 tablespoon Caribbean jerk seasoning*
1 1/2 tablespoons olive oil
Garnish: lime wedges


Place salmon fillet in a roasting pan; sprinkle evenly on 1 side with jerk seasoning. Drizzle with oil. Cover and chill 2 hours.

Bake salmon at 350° for 20 to 25 minutes or until fish flakes with a fork. Serve with Caribbean Fruit Salsa. Garnish, if desired.

*Jamaican jerk seasoning may be substituted. Caribbean jerk seasoning has a hint of sweetness.

Created date

February 2005