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Honey Jerk Salmon with Grilled Pineapple

How To Make Honey Jerk Salmon

This recipe is long overdue as I came up with it almost a year ago at this point. Then I forgot about it until I found the photos in my camera. Oops. Sorry y’all. But let’s let bygones be bygones. You’ll forgive me after you taste this Sweet n’ Spicy Honey Jerk Salmon. This is my favorite flavor profile. The juxtaposition of sweet and heat just tingles the tastebuds.

Honey Jerk Salmon Recipe

This salmon is extremely easy to make and only requires three ingredients- Salmon Fillets, Jerk Seasoning (I only use Walkerswood, stick with MILD) and Organic Raw Honey. That’s the type of honey I use for everything. But you can use whatever type of honey you like. I also use thawed frozen salmon as I always have some in the freezer. But fresh salmon will work just as well, or better. Whatever floats your boat.

Sweet 'n Spicy Honey Jerk Salmon Recipe

I served the Honey Jerk Salmon over a bed of tricolor quinoa, charred French green beans and grilled pineapple. The grilled pineapple added a nice touch. I simply grilled some canned pineapple slices in a cast iron skillet coated with coconut oil. The canned pineapple was nice. But I know fresh pineapple will take this dish to the next level. So your sis will definitely be whipping this up again when the fresh stuff is in season. Right along with my Jerk Salmon Tacos with Pineapple Salsa. Let’s get to the recipe.

Honey Jerk Salmon Recipe
4.23 from 9 votes

Honey Jerk Salmon With Grilled Pineapple

A juxtaposition of sweet and heat, this Honey Jerk Salmon tingles the tastebuds. Grilled Pineapple adds the finishing touch.
Author: Erica
Prep Time30 minutes
Cook Time20 minutes
Category: Seafood
Cuisine: Caribbean
Diet: Gluten Free
Servings: 2



  • Wash the salmon fillets with lemon juice and pat dry. Rub the salmon with the jerk seasoning, put in a covered dish and let the fillets marinate in the fridge for 30 minutes.
  • Heat 1 tbsp coconut oil in a cast iron skillet.
  • Add the pineapple slices to the pan and grill for about 5 minutes until brown. Flip the pineapple over, then grill the other side until brown. Set aside.
  • Add the rest of the coconut oil to the pan to heat. Then add the salmon fillets, skin side down. Cook the salmon for about 5 minutes until the skin is crispy and easily releases from the pan.
  • Flip over the salmon fillets and cook for another 3-5 minutes until it gets a nice sear. Flip the salmon back to skin side down and turn off the heat.
  • Use a spoon to evenly coat the salmon fillets with the honey. Let the salmon sit in the pan for a few minutes to allow the honey to form a glaze.
  • Serve the honey jerk salmon and grilled pineapple with grains and vegetables of your choice.


-This recipe can be used with protein of your choice.
-Use fresh pineapple over canned when it’s in season, and accessible to you.
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