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Jerk Fish Recipes


Cedar Plank Jerk Salmon


  • 1 whole Salmon 3-4 lbs
  • 5 tbsp Hill's Jamaican Jerk Sauce
  • 1 stalk scallion roughly chopped
  • 1 scotch bonnet pepper seeded
  • 3 springs thyme
  • salt & ground pepper to taste
  • 1 lemon
  • 1 piece cedar plank soak for at least 3hrs


  1. Wash Salmon with the juice of a fresh lemon. Place Salmon on cedar plank and season with all ingredients and cover with aluminum foil. Preheat BBQ at 450 degrees and place cedar plank with Salmon on the grill. Cover and check after 30 mins depending on your BBQ and the size of the Salmon.


Jerk Halibut Tacos


  • 1 lb Halibut (Skin On) or flaky white fish
  • 2 tbsp Hill's Jamaican Jerk Sauce
  • 5-6 Soft Tortillas
  • 1 Avocado
  • 1 Sour Cream
  • 2 cups Purple Cabbage or cole slaw mix
  • 4 tbsp Cilantro fresh
  • 1 cup Frozen Corn grilled
  • 1 Jalapeno Pepper
  • 1 Lime juiced
  • 1 tsp Honey
  • 1/4 cup Mayonnaise
  • 1 Lemon


  1. Rinse Halibut with lemon juice and water then pat dry. Place Halibut on a plate skin down then add Hill's Jamaican Jerk Sauce. 

  2.  Roast corn on preheated BBQ in a pan until they start changing colour. I used a disposable pan.

  3. Meanwhile, make slaw: In a bowl whisk together mayo, lime juice, cilantro and honey. Stir in cabbage, roasted corn and jalapeno. Season with salt and pepper.
  4. Preheat BBQ at 400° and place Halibut on the grill skin down and cook for 3-4 minutes per side or until cooked through depending on thickness. 

  5. Assemble Tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream. 


Salmon Wellington


  • 3 portions Salmon
  • 2 tbsp Hill's Jamaican Jerk Sauce
  • 1 med Onion finely chopped
  • 12 Mini Bella Mushrooms
  • 6 cloves Garlic minced
  • 4 spring Thyme finely chopped
  • 2 cups Spinach chopped
  • 1 Egg whipped
  • salt & pepper to taste
  • 1 sheet Puff Pastry cut in 1/3
  • 1 tbsp Butter


  1. On med-high heat sautee mushrooms, onion, garlic and thyme in a frying pan with butter until liquid evaporated and mushrooms starting to brown. Add spinach, cream cheese and cook for 2 minutes mixing all ingredients. Allow to cool in the fridge on a small plate uncovered for 5 minutes.

  2. Preheat oven to 425°. On your counter surface sprinkle a small amount of flour, place puff pastry pieces in the flour and coat both sides. Place salmon on your divided puff pastry, divide the mixture on  each salmon evenly and fold into place.

  3. Brush pastry with egg wash, place salmon on a baking tray and bake for 25 minutes until golden brown. Allow to cool for 5 minutes and enjoy with your favorite vegetables.


Jerk Haddock with Butternut Squash Rice


  • 3 fillets Fresh Haddock
  • 2 tbsp Hill's Jamaican Jerk Sauce
  • 1 small Lemon cut in 2 parts
  • 1 tbsp Butter
  • 1 tsp Jerk Seasoning salt & pepper fine
  • 1 stalk Green Onion slightly crushed/cut in 2
  • 1 small Scotch Bonnet Pepper (seeded) optional
  • 1 spring Rosemary thyme is good also


  1. Wash Haddock under cold water and squeeze half lemon juice all over. Place haddock on aluminum foil, Pat dry, add jerk seasoning or salt & pepper, add Hill's Jamaican Jerk Sauce, rosemary, scotch bonnet, butter, green onion and squeeze the other half of lemon juice all over.

  2. Preheat oven to 350°. Wrap haddock in aluminum foil and bake for 10-15 minutes depending on thickness of haddock. Remove and enjoy with butternut squash rice or your favorite side dish. 

Recipe Notes

See Side Dishes for Butternut Squash Rice Recipe.


Yields1 Serving



Jerk Fish Recipes
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