Jerk Salmon Tacos with Pineapple Salsa


  • 2 Loch Duart salmon fillets
  • 1 tbsp Jerk seasoning
  • 1 tbsp rapeseed oil
  • 6 small, soft, corn tortilla wraps

  • 165 g pineapple, diced
  • 1 ripe avocados, diced
  • ½ red onion, diced
  • 2 small tomatoes, diced
  • Juice of 1 lime

  • 1 lime cut into wedges for serving
  • Freshly chopped coriander


A real crowd pleaser, jerk seasoning pairs perfectly with the sweetness of the pineapple salsa in these salmon tacos. Full of healthy fats, this makes a great mid-week dinner.


Preheat the oven to 220 degrees.

Place the salmon into a mixing bowl and mix well with a drizzle of olive oil and jerk seasoning.

When the oven comes up to temperature, place the salmon onto a non-stick baking tray (or use grease proof paper) and roast for 12-15 minutes.

Let the salmon rest and cool slightly, then flake into large pieces.

To make the pineapple salsa: In a medium bowl, add the pineapple, avocado, onion, tomatoes, and lime juice. Toss to combine.

Top tortillas with salmon, pineapple salsa, and coriander. Serve with lime wedges for squeezing.

Back to all recipes