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Jerk Marinade

Prep Time:

15 minutes

Cook Time:



About the Recipe

This recipe is from the 'How to be a chef course' I am currently attending which is run by Square Food Foundation in Bristol, UK. We used to marinade chicken legs which I enjoyed it so much that I decided to recreate it at home. This time I used it on some salmon and it didn't disappoint! This really ticks all the boxes with its sweet and salty flavours combined with some fragrant herbs, spices, and lovely fresh ingredients.


  • 4 spring onions

  • 2 scotch bonnets, chopped finely

  • 1 tbsp fresh thyme leaves

  • 1 tbsp ground allspice

  • ½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 1 tbsp dark brown sugar

  • 1 tsp salt

  • 2 tbsp dark soy sauce

  • Juice of 1 lime


  1. Roughly chop the spring onions and scotch bonnets. Add to a blender with the rest of the ingredients

  2. Blend until smooth and coat whatever you want to marinade before cooking. I'd recommend doing this at least a few hours before cooking to let those flavours develop

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