Jerk Salmon with Yoghurt Potatoes


What’s your plans for dinner this evening? If you need some inspiration for a healthy home-cooked meal, why not try this scrumptious “Jerk Salmon with Yoghurt Potatoes” recipe by food guru Helen from Scrummy Lane. According to Helen, "This recipe has a little bit of heat and a lot of taste. Just marinate the salmon in a spicy herb mixture, then pan fry and serve on a bed of yoghurt-y potatoes. With so many fresh and zingy flavours, this is one dish you simply have to try”.


  • 350 grams / 12 ounces baby potatoes, sliced into about 1cm slices
  • 1 small bunch each of parsley and coriander
  • ⅔ teaspoon dried chili flakes
  • 1 teaspoon allspice
  • 2 cloves garlic, chopped or crushed
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • a thumb-width-sized piece of fresh ginger, peeled and grated
  • juice of 1 lime, plus lime segments to serve
  • ¼ cup (60ml) olive oil
  • 2 x salmon filets, skin on (each of mine were about 120 grams / 4.25 ounces)
  • ¼ cup (70 grams) Greek yogurt
  • 1 shallot, chopped finely (or 2 spring onions, sliced)


  1. Cook the potatoes until just tender (I boiled them for about 10 minutes), then drain, tip back into the pan and cover to keep warm.
  2. Put most of the parsley and coriander, the chili flakes, allspice, garlic, pepper, salt, ginger, lime juice and olive oil in a food processor and process to a chunky wet rub.
  3. Pour half of the mixture over the raw salmon and leave to marinate for about 5 minutes.
  4. Gently fold the rest of the mixture through the potatoes together with the yogurt and the shallot / spring onions.
  5. Cook the salmon in a frying pan / skillet on a medium heat, skin-side first, for a few minutes on the first side and about a minute on the other*.
  6. Divide the potatoes between two plates, and serve the salmon on top. Sprinkle with the remaining herbs and serve with lime wedges.


Adapted very slightly from Express by Australian Women's Weekly

*Cook the salmon (undrained) until it’s just cooked all the way through. You can see whether it’s cooked by watching how the colour changes on the side of the fish.

* Quick tip - place the salmon skin-side down in a hot pan, then reduce the heat to medium immediately. That way the skin gets nice and crispy without the salmon overcooking. Then when you flip it over you let it cook on the other side for about another minute only. If you remove it from the pan when it’s just cooked it’ll continue cooking slightly and be perfect by the time you’ve dished up.


Category: Recipes

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