Jerk Salmon Burgers with Rum Glaze

Serves 4

| Prep Time: 20 mins

| Cook Time: 12 mins

| Total Time: 50 min

You may need: Dried Garlic Powder

Discover The Recipe

Warm summer evenings conjure images of family and backyard BBQ parties. While hamburgers on the grill are the go-to-standard for gatherings of any size, sometimes we want to try fresh ideas that deliver huge flavor with the same satisfying bite. If you’ve never eaten a fish burger, we think you’re in for a pleasant surprise with our Caribbean-inspired Jamaican Jerk Salmon Burgers with Rum Glaze and pineapple salsa.

Since going to a restaurant is tricky for most of us during the pandemic of 2020 we think you’ll find this recipe delivers restaurant-quality flavor at home. Jamaican Jerk seasoning is an “all star” global spice blend and lends layers of flavor to any dish you add it to. We’ve dialed back the flames in our spice blend from authentic Jamaican recipes to give you total control of how much heat you want. We went the extra mile and paired our salmon burgers with homemade roasted Jerk Plantain “chips” but this recipe works great with a bag of your favorite frozen french fries from the market or a side salad. If you’re short on time, skip the pineapple salsa, but we find it adds the sweet, mild heat we crave in Caribbean food.


  • 1.25 lbs salmon, chopped by hand into bits

  • 2 cloves garlic, minced

  • 1/2 cup diced red onion (~1/2 small red onion)

  • 1/2 Tbsp Piquant Post Jamaican Jerk blend

  • 1/4 tsp sea salt (optional)

  • 2 Tbsp diced red bell pepper, (~1/4 pepper)

  • 2 Tbsp cilantro, chopped (big stems removed)

  • 2 eggs, beaten (don’t skip!)

  • 1/3 cup breadcrumbs (don’t skip!)

  • 1 Tbsp oil (olive, avocado, or vegetable)

  • Brioche hamburger buns

  • 3 Tbsp Dark Rum (such as Myers Jamaican Rum)

  • 3 fl-oz (1/2 small can) pineapple juice

  • 2 Tbsp brown sugar

  • 2 Tbsp butter

  • 1/2 tsp Sriracha hot sauce (optional)


It’s worth making the fresh pineapple salsa, which adds a nice Caribbean touch to the dish. To save time, make it the night before, covering, and refrigerating the salsa overnight for flavors to really meld.

Pineapple Salsa

  • 2-3 cups diced fresh pineapple (~1 medium pineapple)
  • ½ red onion, diced
  • 1 red bell pepper, chopped
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño, deseeded, finely chopped (optional)
  • Juice of 1 ½ limes (3 Tbsp)
  • ¼ tsp fine sea salt


  1. Add pineapple, onion, bell pepper, cilantro, and jalapeño to a large bowl. Add the lime juice and salt, and stir to mix.
  2. Let the salsa rest for at least 10 mins before serving. You can refrigerate for up to 3 days, but best served same day after a few hours in the fridge

Select a fresh pineapple in the store with dark green leaves that smells nice. There should be no soft spots but it shouldn’t be rock hard (just a slight give to the touch).

Slice the pineapple into rings then cut off the rind as you would cut the crust off of bread.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.


First, prep all fresh ingredients. Next, make fresh pineapple salsa by combining ingredients in a bowl and refrigerating. Remove the salmon skin with a sharp knife (or ask your fishmonger to do it for you to save time). Next, chop salmon into bits and add all Jerk Salmon ingredients (except oil and buns) to a bowl and mix. Cover with wrap and put in fridge for 15 mins to congeal.

While the salmon mixture is chilling, make the pineapple rum glaze. Add all glaze ingredients to a saucepan and heat on Med. Bring to a low boil then reduce heat to Med-Low. Stir and simmer until it thickens to coat a spoon, about 10-12 mins.

While glaze is simmering, make the pineapple salsa (or skip to save time). Remove salmon from fridge. Form 4 equal patties with your hand, flattening slightly. Heat a skillet or non-stick pan on Med-High. Add oil then patties, spooning glaze on top side of each. Reduce heat to Med and cook for 4-5 mins per side, then flip. Spoon a little glaze on other side and finish cooking until center of patty is slightly firm.

Remove salmon burgers to a plate. Toast buns for 1 min per side. Garnish burgers with your favorite condiments (we used mayo, fresh onion slices, salsa, and arugula). Serve with baked fries or a mixed salad.

Alternatives & Substitutions

  • This spice is fantastic to amp up the flavor of these Jerk Salmon burgers with rum glaze. But Jamaican Jerk is a utility knife in your spice arsenal and can be used in so many creative ways.

  • Not a fan of fish? Try substituting in ground beef or turkey with this recipe.

  • Want to try a backyard BBQ classic? Check out our smoky, finger-licking BBQ Jerk Chicken recipe. Our Jamaican Jerk spice blend can be used a dry rub on any grilled meats. But the Jerk marinade in your jerk chicken recipe is worth the effort and really enhances the flavor of BBQ meats. Customize the heat by adding more jalapeños or habanero peppers.

  • Try making Jerk Shrimp with Jamaican 'Cou Cou' (grits or polenta) for a quick, exotic meal.

  • Looking for plant-based alternatives? Try our Jerk Cauliflower “Wings”.  Or, make the Jerk marinade in our Jerk Chicken recipe and marinate mushrooms, eggplant, or zucchini before grilling. Save the marinade to spoon on your grilled veggies.

  • Or, try these vegan Jerk Jackfruit Tacos for a savory and satisfying meal.

  • For a non-alcoholic glaze on the burgers, try mixing white grape juice, pineapple juice, apple juice, or apple cider with 1 Tbsp of molasses and substitute in for the dark rum.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

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