Jerk Glazed Salmon Mash

Blackened salmon over creamy mashed potatoes with sautéed peppers, finished with a bold Danfo Jerk BBQ drizzle

About the Dish

This is the comfort-food-meets-island-vibes plate you didn’t know you needed. It starts with a perfectly blackened salmon filet — crisped on the outside, tender and flaky inside — laid gently over buttery mashed potatoes. Toss in a quick sauté of sweet bell peppers and finish it with a rich Danfo Jerk BBQ Sauce glaze that clings, drizzles, and elevates every bite. Simple. Flavorful. And unexpectedly addictive.

Prep Time: 25 minutes | Serves: 2

Ingredients You'll Need

For the Blackened Salmon:

• 2 salmon filets (6 oz each)
• 1 tbsp Cajun or blackening seasoning
• 1 tbsp olive oil
• Salt to taste

For the Creamy Mash:

• 2 cups Yukon Gold potatoes, peeled and cubed
• 2 tbsp butter
• 1/4 cup milk or cream
• Salt to taste

For the Sautéed Peppers:

• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup green bell pepper, thinly sliced
• 1 tsp olive oil

For the Jerk Glaze:

• 1/4 cup Danfo Jerk BBQ Sauce (go mild for warmth or spicy if you’re feeling bold)
  

Instructions

1. Make the Mash

Boil potatoes in salted water until fork-tender (about 10–12 minutes). Drain, then mash with butter, milk or cream, and salt to taste. Keep warm.

2. Sauté the Peppers

Heat a teaspoon of olive oil in a skillet. Add the julienned red and green peppers. Sauté over medium heat for 3–4 minutes until soft but still vibrant.

3. Blacken the Salmon

Pat your salmon filets dry. Rub with Cajun or blackening seasoning and a pinch of salt. In a hot skillet with olive oil, sear skin-side down for about 4 minutes until crisp. Flip and cook for another 3–4 minutes until just cooked through.

4. Glaze & Plate

Warm your Danfo Jerk BBQ Sauce until slightly loose and drizzle-ready. On each plate, spoon mashed potatoes into a shallow bowl, layer the sautéed peppers, place the blackened salmon on top, and finish with a generous drizzle of the jerk glaze.

Sauce Pairing Tips

• Mild: Brings smoky sweetness with a hint of warmth — great for subtle flavor layering.
  
• Spicy: Cranks up the heat without overpowering the richness of the salmon or potatoes.