Go Back
Tropical Salmon Caribbean Recipe 1
Kathyhilton

Caribbean Spiced Salmon

This Caribbean Salmon bursts with bold island flavors—featuring a sweet and spicy marinade of lime, garlic, brown sugar, and allspice. Seared or grilled to perfection, it's ideal served with coconut rice, grilled plantains, or mango salsa for a tropical dinner that comes together in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Caribbean
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each, skin-on or skinless
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 2 cloves garlic minced
  • 2 tbsp brown sugar
  • 1 tsp ground allspice
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper optional for heat
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Baking dish or resealable plastic bag (for marinating)
  • Nonstick skillet or grill
  • Tongs or fish spatula
  • Meat thermometer (optional)

Method
 

  1. Make the marinade: In a bowl, whisk together olive oil, lime juice, garlic, brown sugar, allspice, paprika, cumin, cayenne, salt, and pepper.
  2. Marinate the salmon: Place salmon fillets in a shallow dish or resealable bag. Pour marinade over them and let sit for at least 15 minutes (or up to 1 hour in the fridge).
  3. Cook the salmon:
  4. Skillet Method: Heat a nonstick skillet over medium-high heat. Add salmon (skin-side down if skin-on). Cook for 4–5 minutes per side until golden and cooked through.
  5. Grill Method: Preheat grill to medium. Oil the grates and grill salmon for 4–6 minutes per side.
  6. Serve: Garnish with fresh cilantro and lime wedges. Serve hot with rice or tropical sides.

Notes

  • For a sweeter twist, brush with a little honey during the final minute of cooking.
  • Skin-on salmon helps retain moisture but can be removed if preferred.
  • This marinade works well with other proteins like shrimp, chicken, or tofu.