Orange Jerk Salmon with Mango Coconut Slaw and Fried Plantains

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orange jerk salmon

Sometimes you just need something tropical on your dinner table. 

We’ve had a few crisp fall days this year, but they’ve been largely overshadowed by grey skies and buckets of rain. With all that dreariness lurking around, I’ve really been in the mood for bright, islandy cuisine. And that, my friends, is the story of how this orange jerk salmon was born. 

orange jerk salmon

I got this Jamaican jerk grilling paste a while back because I’m really into convenience makers that don’t come attached to scary additives and preservatives. This little jar found its way into my grocery cart because its ingredient list was limited to the following pronounceable food items: lemon juice, malt vinegar, chili peppers, allspice, garlic, onion, salt, black pepper, spices, and habanero chili.

orange jerk salmon

It’s a rare thing to find something prepackaged that I also feel good about eating, so that alone was a cause for celebration.

I celebrated by smothering it over a few pieces of wild caught salmon— but not before turning it into a sticky sauce, reduced with some freshly squeezed orange juice and a spoonful of butter.

orange jerk salmon

The sauce is a perfect balance of sweet and spicy, but that habanero hiding inside really begs for something cool and refreshing to stand up to its heat.

Enter: Mango Coconut Slaw.

orange jerk salmon

This slaw is so easy to make and is as exactly as healthy as it is delicious. Finely sliced cabbage and kale gets combined with shredded coconut and sweet mango (I like to use a slightly under ripe mango for the crunch factor) and it all gets tossed around with some luscious coconut milk and lime juice.

Zesting some of that lime’s skin and sprinkling in some poppy seeds are optional steps that come highly recommended by yours truly.

orange jerk salmon

And what tropical feast would be complete without some fried plantains to sink your teeth into?

For those of you who always passed by the section of giant bananas out of fear, confusion, or a mix of the two.. the time has come for you to meet the plantain. They are not in fact bananas on steroids, but a less sweet, more starchy cousin. When you’re choosing your plantains for frying, go for the ripe ones that are beginning to turn black. (I prefer plantains that are riper than the ones pictured, but since weekend blogging waits for no one, I went with it)

As an FYI, you can ripen your plantains faster by placing them inside a closed brown paper bag.

orange jerk salmon

Don’t go crazy trying to peel the skin off of your plantain, which is decidedly more stubborn than your run of the mill banana (I’m actually curious to see a monkey do it). Start by removing both ends and making two slits down down the length. Loosen the skin a bit and work your way down until all the skin is removed. If any refuses to detach from the plantain, just peel it away with a knife.

orange jerk salmon

Then simply slice, and drop ’em into a cast iron coated in hot coconut oil.

Keeping that tropical theme going, ya know?

orange jerk salmon

Serve it all up with some extra mango and orange slices, a wedge of lime, and absolutely some avocado.

orange jerk salmon

Which makes a daily appearance in at least one of my meals…sometimes all of them. It’s like that favorite sweater that goes with everything.

orange jerk salmon

But putting all thoughts of sweaters aside, let this plate of sunshine transport you to someplace balmy.

orange jerk salmon

Put on some Bob Marley and get cookin’!

Orange Jerk Salmon with Mango Coconut Slaw and Fried Plantains

15 minutes

Serves 4

orange jerk salmon


    For the slaw
  • 1/2 head of green cabbage
  • 2-4 kale leaves, ribs removed
  • 1 mango
  • 1/2 cup shredded unsweetened coconut
  • 3/4-1 cup full fat coconut milk
  • juice of 1-2 limes plus zest
  • 1 tsp poppy seeds (optional)
  • salt to taste
  • Optional: 1 tablespoon mayo
    For the salmon and plantains
  • 4 wild caught salmon fillets (I used frozen)
  • juice of 2 oranges (about 1/2 cup), zest of one orange
  • 1 tablespoon jerk spice grilling paste
  • 2 tablespoons butter
  • 3-4 ripe plantains (skin blackening)
  • Oil for frying (avocado, coconut, or bacon grease)


    For the slaw
  1. Finely slice the cabbage or send it through the slicing attachment of a food processor. Finely slice the kale, and add it along with the cabbage to a mixing bowl and a sprinkle of salt. Using your hands, massage and squeeze the cabbage and kale to soften it a bit.
  2. Finely slice the mango and add it to the bowl along with the cabbage and kale.
  3. Add the shredded coconut, lime juice and zest, poppy seeds, coconut milk, and mayo (if using) Stir to combine. Refrigerate until serving.
    For the salmon
  1. Preheat oven to (low) broil.
  2. To a small saucepan, add jerk paste, orange juice, and orange zest. Bring to a boil, and reduce to a simmer and stir occasionally, cooking until sauce has reduced to a thick glaze (about 10 minutes). Remove from heat and and stir in butter.
  3. Place the salmon fillets skin side down on a baking sheet covered with tin foil. Spoon the orange jerk glaze over the salmon and broil for 5-8 minutes, until cooked to your preference. (keep an eye on it after 5 minutes so the glaze doesn't burn.)
    For the plantains
  1. Peel the plantains by cutting the ends off and making two slits down the length of the plantain. Loosen the peel from the flesh and work your finger until skin is completely removed. Use a knife to remove any of the skin that remains, and slice into rounds.
  2. Heat oil in a pan over medium high heat (I used a cast iron). Add enough oil to coat the bottom of the pan. When the oil is hot, add plantain slices and cook for 3-4 minutes per side.
  3. If your plantains are underripe and don't soften as you cook them, you will need to remove them from the pan and place on a cutting board, smashing them slightly with the back of a wooden spoon. Return to pan and continue cooking.
  4. Remove the plantains and drain on a paper towel, immediately sprinkling with salt.
  1. Divide salmon, slaw, and plantains between 4 dishes. Serve with mango slices, avocado, and lime wedges.


In this recipe, I prefer to use a less ripe mango because I prefer the crunch in the slaw.

Choose plantains that are very ripe, with blackening skin.

5 responses to “Orange Jerk Salmon with Mango Coconut Slaw and Fried Plantains”

  1. […] 11. Orange Jerk Salmon With Mango Coconut Slaw and Fried Plantains This truly Caribbean meal is one you won’t forget about any time soon. You’ll need to get your hands on some good jerk spice grilling paste, and you’ll also need ripe plantains, butter, garlic, orange juice and zest, line, coconut milk, shredded coconut, mango, kale, and more. […]

  2. This looks incredible!! Definitely a great summer recipe. I just got some jerk seasoning blend – not a paste but I’m sure I could alter some things to make it work 🙂

  3. […] 34. Orange Jerk Salmon With Mango Coconut Slaw and Fried Plantains Of all the recipes I’m sharing today, this one is almost certainly my favorite. I love the delicious jerk salmon with orange, garlic, and butter. The mango coconut slaw is irresistible with coconut milk, cabbage, mango, shredded coconut, and poppy seeds. And don’t even get be started on the amazing fried plantains! […]

  4. […] 34. Orange Jerk Salmon With Mango Coconut Slaw and Fried PlantainsOf all of the recipes I’m sharing at present, this one is nearly definitely my favourite. I really like the scrumptious jerk salmon with orange, garlic, and butter. The mango coconut slaw is irresistible with coconut milk, cabbage, mango, shredded coconut, and poppy seeds. And don’t even get be began on the superb fried plantains! […]

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