1. Jerked Wild Salmon and Spiced-Pineapple Skewers
Jerked Wild Salmon and Spiced-Pineapple Skewers

Jerked Wild Salmon and Spiced-Pineapple Skewers

This zesty tropical recipe, featuring Jamaica-style jerk seasoning, is a sure-fire crowd pleaser. Recipe courtesy of ASMI (

Jerked Wild Salmon and Spiced-Pineapple Skewers

Prep Time: 30 minutes | Cook Time: 10 minutes | Total Time: 40 minutes


  • 1 1/2 to 2 pounds Vital Choice skinless Alaskan Salmon fillets
  • 12 wooden skewers
  • 1 1/2 tablespoons Caribbean jerk seasoning
  • 2 cloves garlic, minced
  • 1/2 cup brown sugar, divided
  • 1/4 cup fresh orange juice
  • Vital Choice organic extra virgin olive oil, as needed
  • 1/4 cup soy sauce
  • 1 whole fresh pineapple (2 to 3 pounds)
  • 3 tablespoons Kosher or sea salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon allspice


  1. Prior to grilling, soak wooden skewers in water for at least 30 minutes.
  2. Mix together jerk seasoning, garlic, 1/4 cup brown sugar, orange juice, soy sauce and 1/4 cup olive oil.
  3. Lay Alaskan salmon on a cutting board so that the grain of the flesh is horizontal; cut salmon length-wise into 2-inch wide strips. Place the strips in a large resealable plastic bag. Pour jerk marinade over the salmon; seal bag and turn several times to coat. Marinate, refrigerated, for 15 to 30 minutes.
  4. Preheat grill or broiler/oven to medium-high heat.
  5. Slice off top, bottom and skin of the pineapple. Cut into 1-inch slices, then cut each slice into 8 to 10 pieces.
  6. In large bowl, mix salt, 1/4 cup brown sugar, chili powder and allspice. Add pineapple; stir to coat.
  7. Thread salmon and pineapple chunks onto skewers. Place skewers onto a grill or broiling pan brushed with olive oil and cook, 5 to 6 inches from heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until salmon is opaque throughout.
Serves: Serves 6