Jerk Salmon tostadas marry Caribbean heat with crunchy Mexican flair — spicy, smoky salmon perched on coconut rice, black beans and cheddar atop a crisp tostada. They’re bright enough for a weekend dinner but quick enough for a weeknight when you want something different and satisfying. If you like the idea of fish on a crisp base, you’ll also enjoy our crispy rice salmon recipe.
Why you’ll love this dish
This recipe checks a lot of boxes: bold flavor from jerk seasoning, creamy-sweet coconut rice to balance the heat, and the crunch of store-bought or homemade tostadas for textural contrast. It’s a global mash-up that’s approachable — you don’t need exotic equipment, just a skillet or grill and a few pantry staples.
“Bright, bold, and ridiculously easy — jerk salmon tostadas became an instant family favorite. The coconut rice softens the spice and the crunch keeps every bite interesting.” — a quick diner-style review
Perfect occasions: weeknight dinners that need a lift, casual dinner parties where you want something colorful, or meal-prep lunches (assemble just before eating). It’s also very adaptable for different heat tolerances and dietary needs.
How this recipe comes together
The process is straightforward: season and sear the salmon, make or warm the coconut rice, heat the beans, crisp the tostadas, and assemble. The trick is timing — get the rice and beans warm while the salmon rests so everything is hot when you build the tostadas. For a milder, buttery salmon alternative, see our garlic butter salmon recipe.
What you’ll need
- 2 salmon fillets (about 6–8 oz each), skin on or off
- 2 tablespoons jerk seasoning (store-bought or homemade; adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1 cup coconut rice (prepared; or cook 1 cup rice with 1 cup canned coconut milk + 1 cup water)
- 1 cup shredded cheddar cheese
- 1 cup black beans, rinsed and drained
- 4 tostadas (store-bought or homemade crispy tortillas)
- 2 tablespoons olive oil
Notes and substitutions:
- Jerk seasoning: if you like less heat, use 1 tablespoon and add a pinch of smoked paprika for depth. For homemade, blend scallions, Scotch bonnet or jalapeño (optional), garlic, allspice, thyme, and lime juice.
- Coconut rice: jasmine rice gives a fragrant, slightly sticky result; long-grain works too. Brown rice can be used — increase liquid and cooking time.
- Tostadas: corn tostadas are naturally gluten-free; use baked flour shells if you prefer.
Step-by-step instructions
- Preheat a grill or heavy skillet over medium heat. Lightly brush salmon with 1 tablespoon olive oil.
- Rub both sides of the salmon evenly with the jerk seasoning, then season lightly with salt and pepper. Don’t oversalt — jerk mixes often contain salt.
- Place salmon on the hot grill or skillet. Cook 5–7 minutes per side, depending on thickness, until salmon flakes easily and the internal temperature reaches 125–135°F for medium. Use a probe thermometer for accuracy; carryover heat will raise it a bit after you remove it.
- While the salmon cooks, prepare the coconut rice: rinse 1 cup rice, then combine with 1 cup canned coconut milk and 1 cup water (or follow package instructions if using pre-made). Bring to a simmer, cover, and cook until tender (usually 15–18 minutes for jasmine). Fluff with a fork.
- Warm the black beans gently in a small saucepan with a pinch of salt. Keep them warm — slightly saucy beans bind well to the rice.
- Lightly brush both sides of the tostadas with the remaining olive oil and warm in a 350°F oven for 4–6 minutes, or crisp briefly in a skillet until golden. This prevents sogginess when assembled.
- Assemble each tostada: spread about 1/4 cup coconut rice, spoon on some black beans, sprinkle with cheddar, and top with a piece of jerk salmon (flaked or whole). Serve immediately so the tostadas stay crisp.
Best ways to enjoy it
- Garnish ideas: a squeeze of lime, chopped cilantro, pickled red onions, sliced avocado, or a dollop of lime crema (mix sour cream with lime zest and juice).
- Side pairings: simple citrus slaw, fried plantain slices, or a crisp green salad with mango. For drinks, try a cold lager, a citrusy white wine (Sauvignon Blanc), or a rum-based cocktail for a Caribbean touch.
- Plating tip: stack components slightly off-center on the tostada so each bite has rice, beans and salmon.
Storage and reheating tips
- Refrigerator: store components separately in airtight containers for best texture. Cooked salmon and rice will keep 3–4 days in the fridge. Beans are good 3–4 days as well.
- Freezing: cooked salmon and rice can be frozen up to 2–3 months. Freeze flat in airtight bags. Tostadas do not freeze well — they’ll lose crispness.
- Reheating: gently rewarm salmon in a 275–300°F oven on a baking sheet for 10–12 minutes to avoid drying it out, or microwave in short bursts covered with a damp paper towel. Reheat rice in a skillet with a splash of water or in the microwave. Warm beans on the stove. Assemble just before serving.
Pro chef tips
- Don’t overcook salmon: aim for 125–135°F for medium-rare to medium and let it rest 3–4 minutes; it will finish cooking from residual heat.
- Crispness strategy: warm the tostadas in the oven and assemble at the last moment. If serving a crowd, keep tostadas in a single layer in a low oven (200°F) to maintain warmth and crispness.
- Layering matters: put rice first — it creates a stable base and keeps beans from sliding. Cheese acts as a mild binder when it softens from the warm beans and salmon.
- Bean texture: drain beans well but leave a little moisture to prevent dryness; a splash of olive oil or reserved bean liquid helps them glisten.
Creative twists
- Vegetarian: swap salmon for jerk-spiced tofu or roasted cauliflower florets.
- Swap the cheese: pepper jack or a crumbled queso fresco brightens the flavor.
- Heat control: mix plain yogurt into the jerk rub or top finished tostadas with yogurt crema to tame the spice.
- Shrimp version: use jumbo shrimp tossed in jerk seasoning, 2–3 minutes per side. Cook time is much shorter, so have rice and beans ready.
Common questions
Q: Can I cook the salmon ahead of time?
A: Yes — you can cook salmon up to a day ahead and refrigerate. Reheat gently in a low oven to avoid drying. For maximum texture, flake cold salmon onto hot rice so it warms from the bottom.
Q: Is this recipe very spicy?
A: Spice depends on the jerk seasoning. Store-bought blends vary; homemade can be adjusted by reducing hot peppers. Balance heat with coconut rice, avocado and lime crema.
Q: Can I use skin-on salmon?
A: Absolutely. Cook skin-side down first to crisp it, and flip carefully. You can remove the skin after cooking if preferred.
Q: How long does coconut rice take to cook?
A: With jasmine rice: about 15–18 minutes covered, then 5 minutes resting off the heat. Brown rice takes longer — plan for 35–45 minutes and extra liquid.
Jerk Salmon Tostadas
Ingredients
For the Salmon
- 2 pieces salmon fillets (about 6–8 oz each), skin on or off
- 2 tablespoons jerk seasoning (store-bought or homemade; adjust to taste) For less heat, use 1 tablespoon and add smoked paprika.
- to taste salt and freshly ground black pepper Don’t oversalt as jerk mixes often contain salt.
- 2 tablespoons olive oil For brushing salmon and tostadas.
For the Coconut Rice
- 1 cup coconut rice (prepared; or cook 1 cup rice with 1 cup canned coconut milk + 1 cup water) Jasmine rice gives a fragrant result; brown rice can be used with increased liquid.
For Assembly
- 1 cup shredded cheddar cheese Pepper jack or crumbled queso fresco can be used.
- 1 cup black beans, rinsed and drained Keep them warm with a pinch of salt.
- 4 pieces tostadas (store-bought or homemade crispy tortillas) Corn tostadas are gluten-free.
Instructions
Preparation
- Preheat a grill or heavy skillet over medium heat. Lightly brush salmon with 1 tablespoon olive oil.
- Rub both sides of the salmon evenly with jerk seasoning, then season lightly with salt and pepper.
- Place salmon on the hot grill or skillet. Cook for 5–7 minutes per side until flakes easily, reaching an internal temperature of 125–135°F.
- While the salmon cooks, prepare the coconut rice. Rinse rice, combine with coconut milk and water, then bring to a simmer.
- Cover and cook rice until tender (usually 15–18 minutes for jasmine). Fluff with a fork.
- Warm black beans gently in a small saucepan with a pinch of salt.
Assembly
- Lightly brush tostadas with remaining olive oil and warm in a 350°F oven for 4–6 minutes.
- Assemble each tostada: spread about 1/4 cup coconut rice, spoon on black beans, sprinkle with cheddar, and top with jerk salmon.
- Serve immediately to keep tostadas crisp.