Jamaican Jerk Joy

Honey Jerk Salmon Wraps

Honey Jerk Salmon Wraps
Honey Jerk Salmon Wraps! Juicy salmon tenders seasoned with our authentic Jamaican Jerk Joy seasoning, Its next-level fusion dish that's sweet, spicy, and straight-up fire!

1 lbs of salmon 
1/2 Lemon (to wash)
1 tbsp All purpose seasoning 
½ tsp of garlic powder
½ tsp of onion powder 
1 tbsp Jamaican Jerk Joy seasoning 
1/2 tsp Black pepper 
1 tbsp smoked Paprika 
1 tsp Dried Thyme 
1 tsp Dried parsley 
1 tsp Chili flakes 
1/4 tsp of  salt
1 Egg
1/2 cup flour 
1/2 cup Cornstarch 
1 cup oil (for frying)
Mango salsa 
1 cup Cucumber 
1/4 Red onion 
1/2 cup Sweet bell pepper pepper 
½  cup mango 
¼ of scotch bonnet pepper ( to taste ) 
3 tbsp cilantro 
1/2 Lime 
Salt to taste 
1 tsp Olive oil 
1/2 tsp Dry Jamaican Jerk Joy seasoning 
2 tbsp Butter 
3 cloves minced Garlic 
1/2 tsp Thyme 
1 tsp Wet jerk seasoning  or 2 Tsp Dry Jamaican Jerk Joy 
1/2 cup Honey 
1/2 Lemon
½  Scotch bonnet (add to your  taste )
1 tsp Parsley 
Jerk Mayo 
2 tbsp of mayo 
1-2 tsp of wet or dry jerk seasoning 
Spinach Tortilla wrap
Spring mix salad 

    Preparing the mango salsa. Chop the ingredients, mix in a bowl, and refrigerate.
    Wash & pat dry the salmon. Coat it with the seasoning mixture, cover, & marinate in the refrigerator for 1-2 hours.
    When ready to cook, mix cornstarch & flour in a bowl. Coat the salmon in egg, then with the flour mixture one at a time. Let it rest on a rack for 10 minutes.
    Make the honey glaze by heating butter & adding garlic, thyme, & jerk seasoning. Add honey & lemon & allow the mixture to thicken. Add parsley & scotch bonnet pepper, then set the glaze aside.
    Fry the salmon in 350F oil for about 3 minutes per side. Remove the excess oil with a paper towel, coat the salmon with the honey glaze. Wrap the salmon in a warm tortilla with spring mix salad, mango salsa, salmon tender, avocado, & Jerk Mayo. Grill the wrap for 2 minutes per side, & serve with additional Jerk Mayo & mango salsa on the side.

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