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Oji Jaja’s Pimento Smoked Salmon

  • Category

    Main Course
  • Cooking Time

    Less Than an Hour
  • Yields

    2 Servings

The Ripple Effect

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  • 3 oz salmon (skin on)
  • 2 tablespoons coconut oil
  • 2 teaspoons kosher salt
  • 1 ounce micro greens
  • 1 cup coconut cream
  • 1 teaspoon annatto seeds
  • 1 whole scotch bonnet pepper
  • 1 tablespoon diced onion
  • 1/2 teaspoon chopped garlic
  • 2 sprigs fresh thyme



During the 2020 South Beach Wine & Food Festival (SOBEWFF), we supplied our superior fish to some of the country’s best chefs, who then created their own unique recipes using our award-winning product.

Among them, chef Oji Jaja of Ashebre whipped together Pimento Smoked Salmon with micro salad and scotch bonnet annatto cream. Check out the recipe below.

Step 1

Heat oil in cast iron skillet on medium. Then season with salt and place salmon skin-side down.

Step 2

Sear for 2 minutes until skin is crisp.

Step 3

Sauté aromatics until translucent. Then add coconut cream and annatto, and allow it to reduce until it thickens.

Step 4

Strain aromatic, whisk butter into coconut cream, and season with salt.

Step 5

Serve salmon skin-side up and top with micro greens.

Try this recipe with our direct-to-consumer salmon, Oshen Salmon. We guarantee you’re getting Oshēn a week fresher than you would at any retailer. Free from microplastics, growth hormones, and heavy metals.

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