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A Year of Slow Cooking

Saturday, July 12, 2008

CrockPot Jamaican Salmon

Day 194.

I like it when sweet and spicy flavors co-mingle, so I was intrigued by the idea of making a Jamaican dry rub of my own to use on chicken or fish.

That, and when ever I hear someone on TV name a dish "Jamaican Me Crazy" something or other, I simultaneously groan and laugh. Every. Single. Time.

We've had rather heavy meals lately, and needed to lighten it up a bit. Cooking fish in your crockpot is super easy, and results in a perfectly cooked, flaky fish, with no icky fish smell.

and! since you're cooking the fish in foil, the crock is virtually spotless when you're finished; an added bonus.

The Ingredients.

--aluminum foil (go for a good quality, not the cheapy dollar store stuff)
--1 pound thawed or fresh salmon

For the jerk rub:

-- 1/8 t cloves
--1/8 t ginger
--1/8 t nutmeg
--1 t salt
--1 t onion or garlic powder (I used onion)
--2 t white sugar
--1/4 t chipotle chili powder
--1/2 t cayenne pepper (this was TOO much for us. Don't use this much.)
--1/4 t black pepper
--1/8 t thyme
--1/2 t cinnamon

or buy a bottle of Jamaican jerk rub seasoning, and use about 1/4 cup.

The Directions.

Combine all of the spice run ingredients in a bowl. Spread out a length of foil, and put the fish in the middle of it. Rub both sides of the fish with the dry rub. Fold the foil over and make an enclosed packet. If it looks like there is a gap and it might leak fish juice out, use another piece to wrap around, just in case.

Put the foil packet into the crockpot. Do not add any water.

Cover and cook on low for 2 hours. Fish doesn't take long to cook. The fish is done when it flakes easily with a fork.

Serve with rice or pasta and vegetables.

The Verdict.

The salmon cooked perfectly, but the spice rub was way too spicy for me. I needed a big bite of rice with each bite to act as a fire extinguisher. Adam wasn't home to taste it, he'll have the leftovers. I didn't even try to get the kids to eat any---it was much too spicy.

BUT! I still liked the flavor---I would definitely use a dry jerk rub again, but use much less cayenne, or leave it out all together and just stick with the chipotle chili powder and the black pepper.
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Carli said...

So basically you are making one large foil packet correct? If you wanted to make more, could you do another layer on top? Or would that cook unevenly? I mean a second foil packet, placed on top of the first.

Cathy Long said...

Hi Stephanie,

I love my crockpot and think your idea is great! I saw you on Rachel Ray and have enjoyed reading your recipes and posts. Here is a recipe that my family makes the house smell great and we really enjoy it.

It's called Everyday Potroast.

Use 1 2-4 pound boneless porkroast (or boneless chops work too)
1 can tomato soup
1 envelope Lipton Onio Soup mix
1/2 soup can of milk
1 full soup can burgandy cooking wine.

Put the pork in the crockpot, mix the other ingredients and pour them on top. Cook for 6-8 hours on low. By this time, the pork will easily pull apart. Pull the pork apart and return it to soak in the juices for as long as you want (I usually do it for 15 minutes or 1/2 hour if we can wait that long!) Serve the pork over noodles or on buns.

We rarely have leftovers, but if we do, they don't last long. I imagine this could be done with chicken too, I've just never tried.


Crockpot Lady said...

Cathy, thank you for sharing your pot roast recipe! It sounds wonderful.

Carli, yes. I made one big packet, and I used a 4qt round, so when I put it in, it kind of smooshed into the sides. It actually would have been better if I had cut it into smaller pieces first, and foiled separately.

I have successfully put different foil packets in the crock on top of each other. The fish all cooked nicely. And you could probably get fancy and do some veggies in another foil packet!


joannabanana said...

Hey Stephanie,

I tried a spicy recipe like this once for salmon and the two main ingredients for the marinade were orange juice and a ton of paprika. I don't remember the exact measurements, but it was so spicy that I just couldn't eat it. I put some mustard on it (I put it on everything) to try to mask the strong paprika flavor, but that didn't help!

KnittingKnirvana said...

I saw you on Rachel Ray and I am currently cooking our dinner in the crock pot, thanks to you. Love your blog!! :) Suzanne

Margot said...

Love your blog! Whenever I am not in the mood to cook or have a busy day w/ the kids, I checkout your website. I just recently discovered another recipe website

Have you ever heard of them or tried any of their recipes? Just curious, as I printed out a couple to try. Thanks again for blogging!!! You rock!!!

Sonj said...
This comment has been removed by the author.
Sonj said...

I also saw you on RR and really enjoyed the piece. Love the concept! The Jamaican Salmon sounds perfect to me, as I am from New Orleans and we LOVE Cayenne Pepper and LOTS of it!!!!! I need to eat more Salmon and think this might make it easier on me. Thanks for sharing.

Tamera said...

I stumbled on your blog and have to admit - you are crazy!! (but in a good way!) Wow - a year with the crock pot - I tend to use mine a lot during the school year (a very busy time at our house). Thanks for the before and after pix and the great ideas you have posted for all of us in blogland!
Tamera in Kearney, MO

Jennifer P. said...

So girlie! I just heard about this Rachel Ray thing! BIG congratulations!!! Are you going to blog about it---even a little?! :) I hardly ever miss RR, BUT I missed you!!! I'm going to go check it out on her website RIGHT NOW!

petunia said...

I wanted to suggest you try an artichoke in the crock - I really want to know how to cook one in the crock pot and I love to make a hollandaise sauce for dipping....yummm. I want to see what you would come up with.....

caroldee said...

I mentioned you on both my blogs and placed alink there. You are brave to attempt this and the recipes look wonderful!! Can't wait to try some of them. : )

Earthly Jane said...

not a huge fan of salmon...but it looks pretty! :)

Jen said...

I tried this recipe last night with company, and it was a huge hit. I left the cayenne completely out (cos I didn't have any!) and it wasn't spicy at all, so next time I'll try and put a little in. My favorite part is that now I can cook salmon without having my apartment smell like fish for days afterward!!!! THANK YOU!

Barbara said...

I find that the store bought rubs are too salty. If you look, salt is right near the front of the list, so making my own is better for me.

Next time, try a milder pepper. Here's a site that gives you the ah, degree of heat on peppers (cross posted to Club RR Recipes)

Yes indeedy. The Scotch Bonnet pepper is right up there with the Habanero, which I've used, but only when I don a HazeMat suit. ;-)

Barbara Manning

kelhaglund said...

I am so loving your blog and website. I watched you on Rachael Ray last week and was so intrigued by what youre doing.I love cooking in my crockpot. I am so looking forward to making this salmon in the crockpot. My husband is a huge fish and seafood lover so he'll love this.

Jaelyn's Fairy Dust Cupcake Blog said...

This turned out really well. We have someone who doesn't like any spice at all, so I wrapped one piece separately - layered it all and it cooked fine. Very tender and flaky.

PCOSMama said...

I finally got around to making this (I've had this page opened on my computer for over a week... maybe 2!) and I loved it! I'm a big fan of salmon but I've never tried to make it before. This was so easy and turned out delicious! I used half the cayenne pepper (1/4t) and it was just a bit spicy. We love spicy food so next time I might put more. I also made a smaller portion for my daughter that was just sprinkled with sea salt and pepper, wrapped separate and placed on top and it turned out great too. She's a picky eater and she loved it!
Thanks! I can't wait to try more of your recipes!

thenotsoskinnykitchen said...

I made this a few weeks ago and it was so good! I was a little skeptical about doing fish in the CrockPot, but it turned out great. Thanks for another awesome recipe :)

Jon & Cathy Johnson said...

This is so good it has become a regular part of my meal rotation. It is almost the only way that I fix salmon these days.

Pam Rausin said...

What could you use instead of foil? Could you use parchment paper & make a packet with that?

Stephanie O'Dea said...

Hi Pam!
absolutely. parchment works just fine.

blondiesgarden said...

I've made this twice this week. I used Grace's hot Jamaican jerk seasoning/marinade rub and I squeezed fresh lime juice all over the salmon. It's really delicious. My husband asked me to make it again 2 days later. Thanks for a great recipe.

SparkBunny said...

I tried this with a trout from a fishing trip. I did the rub on the skin and just a little on the inside. Didn't eat the skin, but it gave it the flavor of the rub, without too much spiciness. Went great with rice as a lunch.

Allison said...

The rice in the picture looks delicious! Is there a recipe for that as well? Thanks for all the posts!

claurena said...

I just made the version from your cookbook last night and loved it! I used fresh grated ginger since I didn't have any powdered. I also used 1 tsp brown sugar + 1 tsp white for fun. It was super delicious! I liked what you did in the published recipe in terms of taking out the cayenne. It was just spicy enough. Thank you!

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