- 3 scotch bonnet peppers trimmed
- 1 small red onion peeled and roughly chopped
- 4 scallions trimmed and chopped
- 3 cloves garlic peeled
- 1 ½ tsp grated fresh ginger
- 1 ½ Tbsp brown sugar
- 1 ½ tsp sea salt
- 1 ½ tsp freshly ground black pepper
- 1 ½ tsp ground allspice
- 1 tsp dried thyme leaves or 4 sprigs of fresh
- 1 tsp ground cinnamon
- 1 tsp ground or grated nutmeg
- ½ cup freshly squeezed orange juice
- ¼ cup soy or tamari sauce
- ¼ cup unfiltered apple cider vinegar
- 2 Tbsp fresh lime juice
- 2 Tbsp vegetable oil avocado, grapeseed, or canola
- Four 6-ounce skin-on salmon fillets
- 1 Tbsp extra virgin olive oil
- Lime wedges for serving
All ingredients ready? Let's begin!
Add the first 17 ingredients to the bowl of a food processor or a blender.
Pulse until you have a runny paste, scraping down the sides of the processor or blender periodically.
Pat the salmon fillets dry with paper towels.
Using a sharp paring knife, make 3 small slits in the skin of each fillet, trying not to cut into the flesh.
In a large glass baking dish pour 1/2 of the marinade. Add the salmon fillets and cover with the remaining marinade. Turn the fish over a couple of times to coat evenly.
Cover the dish with plastic wrap and refrigerate for 45 minutes to 2 hours.
20 Minutes before you are going to cook the salmon, take it out of the fridge so it can come to room temperature.
Heat up a grill pan or cast-iron skillet over medium-high heat. Add the olive oil to the pan. Wipe off the excess marinade from the fish fillets. You can use your hands and just let it drip back into the baking dish. Be really careful not to touch your face because the peppers are hot. As you remove the marinade, place the fillets in the pan, skin side down. Discard the marinade and wash your hands well.
Cook the salmon until the skin begins to get nice and crispy, approximately 6 minutes. Flip the salmon over and continue to cook until the internal temperature reaches 140°F, approximately 5 more minutes, depending on the thickness of the fillets.
Transfer the salmon to a serving platter that has a layer of cooked rice, skin side facing up, with wedges of lime. Serve immediately with a tomato or mango salsa and slices of fresh avocado.
Calories: 350kcal | Carbohydrates: 17g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 1765mg | Potassium: 1099mg | Fiber: 2g | Sugar: 10g | Vitamin A: 392IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 3mg