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Jamaican Style Salmon with Mango Salsa


Recipe Name:  Jamaican Style Salmon with Mango Salsa In An Aga Range Cooker


Meal Type: Dinner
Prep Time: 20 Minutes

Cook time: 20 Minutes

Servings: 4

Make a delicious jerk-style marinade and use it to glaze salmon fillets. Serve with the mango salsa and ‘rice and peas’ for a dose of Caribbean sunshine on a plate.

This recipe makes more marinade than required – freeze the remainder for another day or use to marinade chicken drumsticks for the barbecue.


  • 4 salmon fillets, skin on
  • For the jerk paste:

  • 10g fresh ginger, peeled
  • 2 fat cloves garlic
  • 5 spring onions
  • 1-2 red chillies – birdseye chillies if you like things fiery! (see notes)
  • 1 tsp. dried thyme
  • 1 tbsp. ground allspice
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • Juice of one lime
  • 1 tbsp. dark muscovado sugar
  • 1 tbsp. runny honey
  • 2 tbsp. soy sauce
  • 2 tbsp. vegetable oil
    • You may need...


      1. First, make the jerk paste. Roughly chop the ginger and spring onions and add to a small food processor along with all the other paste ingredients. Season with salt and pepper. Whizz together until you have a smooth paste. Taste and adjust – you may like more chilli, lime juice or sugar.

      2. Pre-heat an ovenproof non-stick pan on the floor of the roasting oven. Add a little olive oil and place the salmon fillets skin-side down in the pan. Return to the floor of the roasting oven and cook for 3 minutes to crisp the skin.

      3. Remove from oven and brush the jerk paste liberally all over the salmon fillets. You will probably need around half of the paste. Place the pan on a grid shelf in the centre of the roasting oven and cook for a further 7-10 minutes depending on the thickness of the fillets. Keep an eye on the fish to make sure it doesn’t burn – a little caramelisation is desirable here though!

      4. Serve topped with a little mango salsa and ‘rice and peas’, if wished.

      Mango salsa

      Serves 4

      A colourful, tropical salsa which goes well with jerk salmon or chicken.


      • 1 large mango
      • 1 large avocado
      • ½ small red pepper
      • 3 spring onions
      • Small handful freshly chopped coriander
      • Juice of a lime


      Peel the mango and avocado and cut into small cubes. Finely dice the red pepper and slice the spring onions. Mix gently together in a large bowl along with the coriander and lime juice. Season to taste. 

      Rice and peas

      A delicious coconutty rice dish. The ‘peas’ are in fact red kidney beans.

      Serves 4


      • 400ml tin coconut milk
      • 400g tin red kidney beans, drained and rinsed
      • 4 spring onions, sliced
      • 2 cloves crushed garlic
      • 2 sprigs fresh thyme
      • ½ tsp. allspice
      • 200g long grain rice, rinsed


      1. Pour the coconut milk into an ovenproof saucepan with 50ml water and add the kidney beans, spring onions, garlic, thyme and allspice. Season with a little salt. Bring to the boil on the boiling plate.
      2. Add the rice and return to boil. Move to simmering plate and simmer for a couple of minutes before covering with a lid and transferring to the simmering oven for approximately 20-25 minutes, until the liquid has been absorbed and the rice is cooked (it will still be quite sticky from the coconut milk).


      Aga Range Cooker Tips!

      • Cooking fish in the roasting oven rather than on the hotplate saves your kitchen from lingering fishy smells and also protects the enamel top from splattering oil.
      •  Traditionally, jerk seasoning is made with hot birdseye chillies. If you prefer something a little less fiery, or are serving children, you might prefer to use regular red chillies. Removing the seeds also reduces the heat but leave them in if you like things hotter.



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