Caribbean Style Spiced Salmon
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Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw

This Caribbean Style Spiced Salmon is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Under 650 calories
Family Friendly
Climate Conscious
Climate Conscious

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

450 grams


2 unit(s)

Salmon Fillets

(Contains Fish)

1 sachet(s)

Caribbean Style Jerk

(Contains Mustard)

1 unit(s)


120 grams

Coleslaw Mix

32 grams


(Contains Egg, Mustard)

1 bunch(es)

Flat Leaf Parsley

1 unit(s)


1 pinch

Chilli Flakes

Not included in your delivery

1 tsp


2 tbsp

Olive Oil for the Salsa


Nutritional information

Energy (kJ)2478 kJ
Energy (kcal)592 kcal
Fat29.1 g
of which saturates4.6 g
Carbohydrate61.7 g
of which sugars12.3 g
Protein26.6 g
Salt0.95 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Baking Paper
Medium Bowl


Chip, Chip, Hooray

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Bake the Salmon

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over the Carribean style jerk, season with salt and pepper, then rub into the fish.

Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Slaw Time

While everything bakes, zest and halve the lime (see ingredients for amount).

In a medium bowl, combine the coleslaw mix, mayonnaise and lime zest. Season with salt and pepper, then set your slaw aside.

Finish the Prep

Roughly chop the parsley (stalks and all).

Peel the kiwi, then cut into 1cm chunks.

Time to Salsa

In another medium bowl, combine the parsley, kiwi and chilli flakes (add less if you'd prefer things milder) with a squeeze of lime juice.

Mix in the sugar and olive oil for the salsa (see pantry for both amounts), season with salt and pepper.

Taste and season with more lime juice, salt and sugar to your liking. 

Serve Up

Transfer your Caribbean style salmon to your plate and spoon over the kiwi salsa. 

Serve with the chips and zesty slaw alongside.


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