Did I say EZeeeeee Peeezeee! If you love salmon then you know that from start to finish with a salad or simple veggie side, you can be dining like a rock star in about 20 minutes. There’s just no reason not to eat healthy when it’s so simple, plus much more delicious and good for you. Of course, you probably know the health virtues of salmon already, so no need to bore you, but this method of preparation with the cool grill marks adds a restaurant quality ‘touch’, and the Jamaican Jerk seasoning adds the kick! Even cold and crumbled, this salmon is smack your lips boholicious! Just toss it with some steamed petite peas and green onions, a drizzle of olive oil and some fresh lemon juice~~oh, yeah, now you’re talkin!
What you Need & What you Do:
1 1/4 lbs center cut thick (about 1 1/2″-2″ in middle) salmon (skin on)
3 tsp Jamaican Jerk seasoning
1 tsp sea salt
4 tbl extra virgin olive oil
Heat on medium high a heavy cast iron grill skillet with cooking spray. (Note: I used a cast iron panini pan.) Coat the salmon with cooking spray (top side). Sprinkle on the Jamaican Jerk seasoning and salt and press in with your hands. When the skillet is hot, place the salmon top-side down in the skillet. To get more indented grill markings, use a heavy lid (or press/hold down with a metal egg turner). Cook about 3 minutes then reduce heat to medium and cook another about 3 minutes.
Carefully flip salmon and cook on medium low (covered) another about 5 minutes. Turn off heat and remove with a spatula. The skin will begin separating and you can remove it. Drizzle the top of the salmon with olive oil. Ready to serve!
I served on a bed of fresh arugula, olive oil, lemon juice/zest and crumbled bleu cheese.