Smoky and spicy grilled salmon fillets are served over a bed of mango and avocado for a quick weeknight dinner.
Ingredients:
4 teaspoons light brown sugar
2 1/2 teaspoons ground allspice
2 1/2 teaspoons kosher salt
2 1/2 teaspoons paprika
2 teaspoons ground ginger
1 1/2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
4 (6- to 7-ounce) center-cut, skin-on salmon fillets (about 3/4 inch thick)
2 teaspoons canola oil, plus more for grill
2 1/2 tablespoons jerk spice
1/2 teaspoon kosher salt, plus more to taste
thinly sliced avocado and mango, for serving
lime wedges, for serving
Directions:
Stir together all ingredients in a small bowl.
Rub salmon all over with oil, and sprinkle evenly with jerk spice and salt, pressing spice mixture onto fillets. Let stand at room temperature while grill preheats.
Preheat grill to medium-high (400°F to 450°F). Coat top grate with oil; place salmon fillets, skin side down, on grate. Grill, uncovered and undisturbed, until skin is crispy, 3 to 4 minutes. Flip salmon fillets. Continue grilling, skin side up, until an instant-read thermometer inserted into thickest portion of fillet registers 120°F for medium, 3 to 4 minutes, or until desired degree of doneness.
Arrange sliced avocado and mango on plates; top with salmon fillets. Squeeze a lime wedge over top, and season with additional salt to taste. Let rest 3 minutes before serving.
