- Carefully remove the backbone from each salmon steak, then gently remove the pin bones. Make sure to feel the salmon for bones by running your fingers over both sides.
- Once the bones have been removed, cut about 2 inches (5 cm) of skin away from the flesh on one side of each salmon steak, leaving the skin attached. Tuck the ends of each salmon steak in and wrap the flap of skin round them to make perfectly circular steaks.
- Take eight 8-inch (20 cm) pieces of butcher’s twine and tie one round each salmon steak to secure it, just like you would put a belt on.
- Spread the jerk marinade all over the salmon steaks. Marinate for at least 20 minutes at room temperature or up 2 hours in the fridge.
- fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F (180°C). Prep the grill for cooking over direct heat.
- Place the cedar planks on the grill until the planks become dry and start to crackle. Place the salmon steaks on the planks. Reduce the heat to medium-low, 300°F (150°C).
- Cook, covered, for 15 to 20 minutes or until salmon flakes easily when tested with a fork. Serve with a few traditional Jamaican Snacks (see tip).
l TIP l To make Jamaican Snacks, cut1 loaf Jamaican hard dough bread into ½ inch (1 cm) slices. Brush each slice with a little olive oil and lightly toast on the grill for barbecue flavour. Serve the Kola Champagne (soda pop from the islands).
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