Sticky jerk salmon with mango slaw

Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander
PREP 25 mins
COOK 10 mins


  • calories 402
  • carbs 26
  • saturated fat 3
  • sugar 25
  • protein 33
  • fat 19
  • fibre 5
  • salt 0.4


2 heaped tbsp Jamaican jerk paste
2 tbsp clear honey
4 salmon fillets
juice 2 limes
½ red cabbage, core removed, thinly sliced
1 firm but ripe mango, skin removed, thinly sliced
1 red pepper, thinly sliced
6 spring onions, thinly sliced on an angle
small bunch coriander, leaves picked


  1. Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
  2. Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.