Jerk salmon with rice and peas is one of my favourite easy Caribbean dinners – bold, spicy Jamaican jerk salmon paired with creamy coconut rice and peas. It's a simple, healthy weeknight meal that tastes like a mini holiday!! And if you top it with my fresh mango salsa, the whole dish comes alive. Whether you call it Caribbean jerk salmon, salmon and rice, or a full jerk salmon bowl, this recipe is big on flavour and low on effort
This jerk salmon with rice and peas has become a proper family favourite in our house. It's my take on an easy Jamaican jerk salmon recipe – big flavour, simple steps, and that perfect balance of heat, sweetness and creamy coconut rice and peas. And yes, for all the purists out there, I know this isn't a fully traditional Jamaican rice and peas or classic Caribbean jerk salmon… but it is how my family loves it, and it's absolutely delicious.
It's the kind of easy salmon dinner that feels special without any fuss, and it works brilliantly as a jerk salmon bowl with rice and peas. And honestly, if you top it with my fresh mango salsa, the whole dish just sings – the sweet, fruity freshness cuts through the spice perfectly. This is the salmon and rice recipe we come back to again and again, especially when we want something healthy, bold and full of Caribbean sunshine.
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Ingredients and substitutions
See recipe card for full ingredient list with quantities.
- Salmon Fillets – The star of your jerk salmon recipe. I use skin‑on fillets because they stay juicy, but skinless works too. Sub: Trout or cod also take jerk seasoning really well.
- Rice – Long‑grain rice is classic for Jamaican rice and peas, but basmati or jasmine work perfectly. Sub: Brown rice for a healthier twist (just increase the cooking time, this is what I used).
- Coconut Milk – This gives the rice that creamy, comforting Caribbean flavour. Sub: Light coconut milk if you want a lower‑fat option.
- Kidney Beans – Essential for that proper rice and peas vibe. Sub: Black beans or black‑eyed peas if that's what you've got in the cupboard.
- Onions – Adds sweetness and depth to the rice. Sub: Shallots or spring onions.
- Dried Thyme – A key flavour in both Caribbean salmon recipes and Jamaican cooking. Sub: Fresh thyme - just double the amount.
- Garlic – Because everything tastes better with garlic. Sub: Garlic paste or granules in a pinch.
- Fresh Coriander – Brightens the whole dish and pairs beautifully with my fresh mango salsa if you're serving it on top (which you absolutely should). Sub: Parsley if coriander isn't your thing.
- Jerk Seasoning or Jerk Paste – This is where the magic happens – smoky, spicy, and full of Caribbean warmth. Sub: A mix of allspice, chilli, garlic and thyme if you want to DIY it.
- Chicken Stock – Adds flavour to the rice and helps everything cook evenly. Sub: Vegetable stock to keep it lighter.
How do I make jerk salmon with rice and peas?
1: Marinate the salmon – Rub the jerk paste or seasoning all over the salmon fillets. Cover and marinate for at least 30 minutes.
2: Sauté the aromatics – Dice the onions and garlic. Add them to a pan with a little oil and the dried thyme. Cook for 5-8 minutes on medium heat until soft and translucent.
3: Toast the rice – Add the rice to the pan and stir for 2-3 minutes on low heat so it absorbs all that flavour
4: Add coconut milk – Pour in the coconut milk and bring to a gentle simmer.
5: Cook the salmon – While the rice simmers, heat a separate pan with a little oil. Place the salmon skin‑side down and fry until the skin is crisp. Transfer to the oven at 180°C for 10-12 minutes.
6: Add the stock – Make up the chicken stock. When the coconut milk has reduced, pour the stock into the rice and continue cooking.
7: Add the beans – About 5 minutes before the rice is fully cooked, stir in the kidney beans
8: Finish the rice – Once the rice is tender, stir through the chopped coriander and season generously with salt. Taste and adjust as needed. Use the pan juices: Pour any cooking juices from the salmon pan into the rice and mix well for extra flavour
9: Serve – Spoon the coconut rice and peas into bowls and top with the jerk salmon. This dish is excellent served with my fresh mango salsa for a bright, fruity finish
Serving suggestions
This jerk salmon with rice and peas is a full meal on its own, but there are a few simple additions that make it even better:
- Top it with my fresh mango salsa – The sweet, fruity freshness cuts through the heat of the Caribbean jerk salmon beautifully. Honestly, this combo is unreal and turns the whole thing into the perfect jerk salmon bowl with rice and peas.
- Add extra greens – A handful of steamed tenderstem broccoli, sautéed spinach or a crisp side salad keeps the meal light and healthy.
- Serve with warm flatbreads or fried plantain – Great for soaking up the coconutty Jamaican rice and peas and adding a little extra Caribbean comfort.
- Make it a family-style spread – Pair the salmon and rice with grilled corn, coleslaw or roasted veggies for an easy salmon and rice recipe that feeds a crowd.
- Dial up the heat – Add extra jerk seasoning or a drizzle of hot sauce for anyone who loves a fiery Jamaican jerk salmon moment
Variations
Storage and freezing
Storing:
Your jerk salmon with rice and peas keeps really well in the fridge. Store the salmon and rice separately in airtight containers and they'll stay fresh for up to 2 days. The flavours actually deepen overnight, making it a great option for easy lunches. If you've made my fresh mango salsa to go with it, keep that in a separate container and add it just before serving so it stays bright and fruity.
Reheating:
Warm the salmon gently in the microwave or oven so it doesn't dry out. Add a splash of water or stock to the rice when reheating to bring back that soft, coconutty texture.
Freezing:
The salmon freezes beautifully. Let it cool completely, then wrap tightly or store in a freezer‑safe container for up to 3 months. The rice and peas can also be frozen, though the texture softens slightly once defrosted – still delicious for a quick easy salmon dinner.
(My fresh mango salsa is best made fresh, though – the fruit goes mushy once frozen.)
Meal‑Prep Tip:
Freeze the salmon in individual portions and cook a fresh batch of rice and peas when you're ready. Add a spoonful of mango salsa on top and you've got a sunshine‑filled jerk salmon bowl in minutes.
- Don't skimp on the jerk seasoning – Whether you're using a dry rub or paste, make sure the salmon is properly coated so you get that bold Caribbean jerk salmon flavour in every bite.
- Let the salmon rest – After cooking, give it a minute or two before serving. It stays juicier and flakes beautifully over the rice and peas.
- Rinse your rice well – This keeps the grains fluffy and stops the coconut rice and peas from turning stodgy.
- Taste your jerk paste first – Some brands are mild, some are volcanic. Adjust the heat so it works for your family.
- Add fresh coriander at the end – It brightens the whole dish – especially if you're topping it with my fresh mango salsa, which I highly recommend.
- Make extra – Leftover jerk salmon is incredible in wraps, salads or a quick lunch bowl the next day.
FAQ
Is this jerk salmon recipe traditional?
Not fully – and I say that with love. For the purists, I know this isn't a classic Jamaican jerk salmon or traditional rice and peas, but it is how my family loves it, and it's absolutely delicious.
Can I make this jerk salmon less spicy?
Definitely. Use a mild jerk seasoning or reduce the amount of paste. It still gives you that bold Caribbean jerk salmon flavour without overwhelming the kids
What type of salmon works best?
Any salmon fillets will do – fresh or frozen. Skin‑on fillets stay juicier, but skinless works perfectly for a jerk salmon bowl with rice and peas.
Can I use light coconut milk?
Yes. Light coconut milk works well and makes the Jamaican rice and peas a bit lighter while still creamy.
Can I swap the kidney beans?
Absolutely. Black beans or black‑eyed peas are great substitutes and still give you that classic Caribbean salmon recipe feel.
Does mango salsa go well with jerk salmon?
Oh yes. My fresh mango salsa is the perfect match - the sweet, fruity flavour balances the heat of the jerk seasoning beautifully. It turns the whole dish into a sunshine‑filled salmon and rice recipe.
Can I meal‑prep this recipe?
Yes. The salmon reheats well, and the rice and peas keep nicely for a couple of days. Add the mango salsa fresh for the best texture.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Jerk salmon with rice and peas
Ingredients
- 260g long grain rice
- 2 white onions
- 6 cloves Garlic
- 1 tablespoon dried Thyme
- 1 Tin Coconut milk
- 1 Tin Kidney beans
- pinch salt
- handfull chopped coriander
- 4 salmon fillets
- Your choice of Jerk paste/seasoning
- chicken stock
Instructions
- Marinate the salmon – Rub the jerk paste or seasoning all over the salmon fillets. Cover and marinate for at least 30 minutes.
- Sauté the aromatics – Dice the onions and garlic. Add them to a pan with a little oil and the dried thyme. Cook for 5-8 minutes on medium heat until soft and translucent.
- Saute the rice – Add the rice to the pan and stir for 2-3 minutes on low heat so it absorbs all that flavour
- Add coconut milk – Pour in the coconut milk and bring to a gentle simmer.
- Cook the salmon – While the rice simmers, heat a separate pan with a little oil. Place the salmon skin‑side down and fry until the skin is crisp. Transfer to the oven at 180°C for 10-12 minutes.
- Add the stock – Make up the chicken stock. When the coconut milk has reduced, pour the stock into the rice and continue cooking.
- Add the beans – About 5 minutes before the rice is fully cooked, stir in the kidney beans.
- Finish the rice – Once the rice is tender, stir through the chopped coriander and season generously with salt. Taste and adjust as needed.
- Use the pan juices – Pour any cooking juices from the salmon pan into the rice and mix well for extra flavour
- Serve – Spoon the coconut rice and peas into bowls and top with the jerk salmon. This dish is excellent served with my fresh mango salsa for a bright, fruity finish.
Notes
- Not authentic, but delicious – I know this isn't a traditional Jamaican rice and peas or classic Jamaican jerk salmon - it's simply a version me and my family love, and it's absolutely delicious.
- Marinate for maximum flavour – Even 30 minutes in the jerk paste gives the jerk salmon a big, bold kick.
- Caribbean comfort made easy – The creamy coconut rice and peas balances the smoky heat and turns this into a proper Caribbean salmon recipe without the fuss.
- Healthy and hearty – Packed with protein, good fats and loads of flavour, it's a great option for a quick, healthy easy salmon dinner.
- Serve it right – A spoonful of fresh mango salsa on top takes your jerk salmon bowl with rice and peas to another level.
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Pairing
These are my favorite dishes to serve with [this recipe]:
