Caribbean Style Spiced Salmon
with Kiwi Salsa, Chips and Zesty Slaw
- Fish
- Mustard
- Egg
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.
Ingredients
450 grams
Potatoes
2 unit(s)
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
1 unit(s)
Lime
120 grams
Sliced Carrot and Cabbage Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Kiwi
1 pinch
Chilli Flakes
Not included in your delivery
1 tsp
Sugar
2 tbsp
Olive Oil for the Salsa
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
Roughly chop the parsley (stalks and all).
Peel the kiwi, then cut into 1cm chunks.
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.
Transfer your Caribbean style salmon to your plate and spoon over the kiwi salsa.
Serve with the chips and zesty slaw alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The jerk-spiced salmon paired with the kiwi salsa is a standout combination — bright, zesty, and surprisingly well-balanced. The salsa divides opinion, with some finding it too citrusy or parsley-heavy, while others call it the best part of the dish.
- Ease of prep: Most find this straightforward to put together, with the chips and salmon cooking simultaneously leaving time to prepare the salsa and slaw.
- Suggestions: Use less parsley in the salsa if you prefer a lighter herb flavour, or swap it for coriander. Apply the jerk spice sparingly, as several cooks found the full amount overpowering. Consider pan-frying the salmon instead of baking to keep it moist, and wait until the kiwi is fully ripe before using it in the salsa. Adding a little more mayonnaise or a splash of cider vinegar and sugar can lift the coleslaw considerably.
- Next-day meals: Salmon portions are widely noted as quite small; buying an extra fillet is a common workaround, particularly when cooking for a family.
- Customisation: Sweet potato chips work well as an alternative to regular chips, and some cooks enjoyed serving the dish with coconut rice instead.
