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Salmon with traditional and regional flavors.


4 salmon fillets (6 ounces each)

3 tablespoons mayonnaise

4 teaspoons Caribbean jerk seasoning

1/3 cup sour cream

1/4 cup cream of coconut

1 teaspoon grated lime zest

1/4 cup lime juice

1/2 cup sweetened shredded coconut, toasted


Preheat oven to 350 degrees. Place fillets in a greased 13×9 inch baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning.

Bake until fish just begins to flake easily with a fork, 18 to 22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended.

Drizzle fillets with sauce; sprinkle with coconut.

Recipe adapted by Vanessa Gray-Douglas. Original recipe on