Jerk Salmon - cooking recipe

Ingredients

4 (3 ounce) fillets salmon fillets, or more to taste
ice cold water to cover
1 pinch salt
4 drops lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons jerk marinade, or more to taste
3 bunches scallions, chopped
1/2 yellow onion, thinly sliced
5 sprigs cilantro, chopped
1 teaspoon chopped ginger
2 tablespoons vegetable oil

Preparation

Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel.
Preheat oven to 325 degrees F (165 degrees C).
Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.