Incredible Jerk Salmon #TastyTuesdays | CaribbeanPot.com

Preheat the oven to 450°F.

Wash and pat dry the salmon pieces.

Brush the jerk marinade all over the top of the salmon, including the sides.

In a 12-inch cast iron skillet, heat 1 tablespoon of olive oil and 1 tablespoon of salted butter over medium-high heat until shimmering.

Add the salmon to the skillet, skin-side down, and cook for about 1 minute to form a crust on the skin.

Tip the skillet and pour some of the butter oil mixture over the top of the salmon.

After about 4 minutes, add 1/4 cup of rum to the skillet and allow the alcohol to burn off.

Pour in 1/4 cup of orange juice over the salmon.

Sprinkle 1 tablespoon of brown sugar directly on top of the salmon to create a glaze.

Place the skillet in the preheated oven for 3 and 1/2 minutes to finish cooking the salmon.

Remove the skillet from the oven and add some cold butter to the sauce in the skillet, allowing it to melt.

Add a bit of lemon juice and finely chopped parsley to the melted butter to create a creamy sauce.

Pour the creamy sauce over the salmon before serving.

Equipment Needed

Spice Level: