Jamaican Jerked Salmon

Recipe By : 
Serving Size : 4 Preparation Time :0:02
Categories : Fish Seafood

Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Salmon fillet
Jerk Rub
1 Tablespoon Onion powder
1 tablespoon Dried onion flakes
1 teaspoon Ground allspice
1 teaspoon Ground pepper
1 teaspoon Cayenne
1 teaspoon sugar
3/4 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 pinch Dried Ground habenero chile -- optional
Barbecue sauce
1 cup Seafood stock -- chicken is okay too
1 tablespoon honey -- a little more is ok
1 Tablespoon tamarind sauce
1 tablespoon Ginger Root -- minced
1 Tablespoon 
Fish bones

About 1 1/2 hours before you plan to barbecue, combine the jerk seasoning ingredients in a small bowl. Rub the salmon thoroughly with a generous portion of the seasoning, reserving at least 1 tablespoon. Wrap the salmon in plastic and refrigerate it.

Prepare the smoker for barbecuing, bring the temperature to 180 degF.

Remove the salmon from the refrigerator and let it sit at room temperature for 15 to 20 minutes.

Transfer the salmon to the smoker and smoke it until just cooked through, 45 to 55 minutes. Have a large spatula and a platter ready for taking the salmon off the smoker, since it will be fragile when done.

While the salmon cooks, make the sauce. Combine all the ingredients and bring to a boil over high heat. Reduce the heat and simmer until reduced by on-third; this will take 5 to 10 minutes. Keep warm.

Transfer the salmon to the serving platter. Pour the sauce into a small bowl and pass it separately to spoon over individual portions of salmon.

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