Garlic Roasted Salmon with Caribbean Flair

A comforting catch scented with garlic and fresh herbs

Few things feel as welcoming as the smell of roasted fish drifting through the kitchen. Have you ever opened your oven to find a piece of salmon, its skin crisped just right and the flesh glistening with buttery juices? In Barbados and across the Caribbean, we often take that simple pleasure and add our own layer of flavour. The secret lies in garlic and herbs – a robust rub that turns a humble fillet into something worthy of a family Sunday lunch.

Why marinate your salmon in green seasoning?

Caribbean cooks love green seasoning, a bright puree of herbs and aromatics. It typically includes spring onions, scotch bonnet pepper, garlic, thyme, coriander, basil, onion and celery blended together. This mixture can be used as a sauce or a paste, and it goes on everything from chicken to fish. For this recipe, clean your salmon with lemon, then rub it with a couple tablespoons of green seasoning and let it rest in the fridge. Marinating for at least an hour (or overnight) allows the garlic and herbs to penetrate the fish.

Have you ever smelled fresh basil and thyme blending with garlic? That heady aroma is what makes green seasoning irresistible, and the best part is you can make it yourself with ingredients from your garden or local market.

Making the garlic butter rub

While your salmon marinates, melt a few tablespoons of butter in a small pan. Add minced garlic, paprika, onion powder, cayenne pepper, fresh parsley and basil. Let the mixture simmer gently for a minute, then take it off the heat and stir in a squeeze of lemon juice. This warm infusion will coat the fish and add an extra layer of garlicky goodness.

Roast the salmon

1. Preheat your oven to 190 °C (375 °F). If you prefer a crisper skin, go up to 400 °F as some chefs do.
2. Prepare the fish. Place your marinated salmon fillets on a greased baking tray and drizzle with a little vegetable oil. Cover with foil and bake for 20 minutes so the fillets cook gently and stay moist.
3. Brush with garlic butter. Remove the foil, brush the fillets generously with your garlic butter mixture and return them to the oven for another 10 minutes, or until the thickest part flakes easily with a fork. Do you like your salmon tender and juicy? Keep an eye on the clock – overcooking dries it out.

Don’t forget the vegetables

In Barbados, fish is rarely served alone. While the salmon roasts, slice vegetables such as celery, white cabbage, green and red peppers and a carrot. Boil them briefly, then sauté in a little oil for a few minutes with a touch of green seasoning. This makes a colourful bed for the salmon and soaks up any juices. If you prefer to keep it simple, roasted sweet potatoes or a crisp salad work just as well.

A note on variations

Prefer a slower roast? Try the low‑and‑slow technique: season a thicker salmon steak with a lemon-garlic blend and roast at 275 °F for about 20 minutes, adding vegetables like tomatoes and zucchini during the last 20 minutes. The lower temperature keeps the fish velvety and lets the garlic and citrus flavour shine through. You could also drizzle a little mustard‑vinegar sauce on top to cut the richness.

Bring it to the table – and share the love

When your garlic roasted salmon emerges from the oven, sprinkle on a few extra basil leaves and perhaps a slice of lemon. Can you imagine sharing this fragrant dish with someone who’s never tried Caribbean‑style fish? Whether you’re cooking for family or treating yourself, this recipe turns a weeknight meal into a celebration.

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