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Is it really August 14th?

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

Because it’s so cold here if feels more like October 14th.

I almost made soup today.


I stopped myself because I am determined to not jump ahead in seasons. It is still summer and most everywhere else it is HOT. But it really feels like fall here.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

But then sometimes the sun pops out of the clouds and all the sudden it is summer again.

It’s so weird and such typical summer time mountain weather.

Cold and rainy one minute and the next it’s sunny and warmish (think 60 some degrees F, which is an improvement from 40 degrees.)Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

Is it weird that I am kind of ready for fall?

I mean I have barely even had summer, but pumpkin spice, crisp apples and Yankee candles (THE BEST) sound pretty cozy and awesome right now.

Oh and Sunday night football, but not because I watch football or really even know anything about football for that matter. I just like to make game day food and bake pumpkin treats.

Because we obviously have to have a sweet treat lying around this house.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

My cousin Maggie is already looking for tailgating appetizers and treats.

She’s back in Cleveland and has to deal with my brother Creighton……..

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

The ultimate Browns fan.

He is a die-hard and the kid loves football more than anything. Unfortunately for her, they run in the same circles and since he has no one around (ahh… meaning me) to make him food, Maggie’s his girl.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

So I have fall on the brain.

Football, candles, beer bread and comfort food.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

The total opposite of this deliciously tropical summer meal.

But I’d eat this again in a heartbeat anytime of the year.

It’s good.

So good!

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

Sweet and spicy jerk salmon on a bed of coconut rice with cheddar cheese and black beans that are all sitting atop a crispy tostada. And if you think it is weird to put rice on a tostada, don’t. Really, just don’t think.

Just do it because it’s the best thing ever. I told you, we really do eat rice with everything.

Then don’t forget the salsa. The salsa that I have honestly been eating with a spoon all summer long. It’s my favorite thing ever. So freaking good guys. Just trust me.

This whole meal is so tasty, pretty easy, yet also fun + summery!

Oh and last thing, if your not into salmon, chicken works awesome too. I did for the fish haters. They loved it.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 Servings
Calories Per Serving: 708 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1/2 pineapple sliced into sticks and grilled
  • 1 peach chopped
  • 1/2 cup grape tomatoes quartered
  • 3 tablespoons toasted coconut
  • 1 jalapeno seeds removed and chopped
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • salt and pepper to taste

To assemble

  • 2 tablespoons olive oil
  • 4 corn tortillas small
  • 1/2 cup cooked black beans rinsed and drained if canned
  • 1 cup [coconut rice |]
  • 1/2 cup cheddar cheese shredded


  • Heat a skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
  • Preheat the grill to medium high heat.
  • In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, molasses, curry powder, cayenne pepper, ginger, garlic and olive oil. Whisk to combine.
  • Add the salmon to a medium size bowl or gallon size ziplock bag and rub with about 1/4 cup of the sauce. Reserve the remaining sauce for later.
  • When the grill is hot, add the salmon, flesh side down (this is also when I grilled the pineapple for the salsa). Grill about 3-4 minutes and then flip, baste with a little of the jerk sauce and grill about another two to three minutes. Remove the salmon from the grill, allow to cool a few minutes and then remove the skin from the salmon and cut into four equal pieces.
  • While the salmon cools make the salsa. Grill or broil the pineapple until charred (again, I did this while grilling the salmon). Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, chopped peach, tomatoes, jalapeño, toasted coconut, cilantro, lime juice and salt. Toss well and taste. Add more salt if needed.
  • Toss the coconut rice with the black beans.
  • Preheat the broiler to high.
  • Divide the rice among the 4 tostadas and top with equal amounts of cheddar cheese. Place under the broiler for 30 seconds or until the cheese is melted, watch closely. Remove from the oven and top each tostada with a piece of salmon and then top with the pineapple peach salsa. Serve.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

FYI, if it gets any colder I might be posting soup tomorrow. Just saying.

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  1. This dish looks fabulous! For more healthy and nutrition food recipes videos and “Weight Loss Challenge Tips “please clicks on this link….

  2. Great tasting recipe. But also try Caribbean Jerk Salmon with Mango Salsa So delicious! You need to try this recipe!

  3. These look so amazing the jerk salmon with a nice outer crust, the grilled pineapple, and the salsa with peach and coconut , not to mention the coconut rice amazing what complex flavors. Great creativity on this one.

  4. These were SO good! I made them this week and even the leftovers were tasty! I used quinoa instead of rice because I came home and realized I didn’t have any rice, but it was so good with the quinoa. I’ve been craving fish like crazy with this pregnancy and these hit the spot! Thank you!!!

  5. Hi! I’m just about to make these and unfortunately just now noticed that the chilli powder and cinnamon are listen in the ingredients for the Caribbean jerk but are not in the instructions. Are they just added in with the rest of the sauce? For future reference anyways! Love your recipes! Thanks!

    1. Yup, you are right! Sorry about that. Hope you loved this!! And thank you so much for the kind words! 🙂

    1. Hi Dianne!
      That should day 2 tablespoons olive oil and it is for making the tostadas. Sorry about that and I fixed the recipe! Hope you love these!

    1. Thank you, Jocelyn! I know you are not much of a fish person, but the salsa is so worth making. You would love it!

  6. We should so hang out. I too am ready for fall and all that comes with it. And I’m not a huge football fan but I love love love game day snacks. Yes, I love summer but Fall, fall is my absolute favorite. Maybe I’ll go light my pumpkin spice candle. 🙂

    1. Trust, i have been dying to light my candles. Like dying! But I am waiting till Mid September, I have too! LOl!

      Yes, we need to hang!!

      Thanks so much, Des!

  7. Tieghan,
    Am I the only one who actually makes your recipes? Well, I’m at it again and your recipe for the jerk sauce doesn’t call for garlic but in the instructions you say to add it. It also calls for olive oil but doesn’t say to add it. I’m guessing I just add it? LOVE your recipes and can’t wait to eat these tonight!

    1. I am so sorry, Jenae!! Yes, you were right to just add them! Thanks so much for letting me know, I have fixed the recipe. Hope you are enjoying these right now!

  8. I absolutely can’t get over your talent… I want a few of these creations in my hands right now!
    I’m loving this crazy weather we’re having!

    1. Awe, thank you so much!! You have no idea how much that means to me…especially today! It was a little rough in kitchen today! Lol.

      Thanks Kristen!

  9. Yum! I went to Jamaica last summer (for a school-related trip) and stayed in the town where jerk chicken originated… this brings me back! This looks absolutely amazing!

    1. That sound amazing! I bet it was a great trip!!

      Thanks so much, Erin! I am glad I could take you back there!

  10. Loving this idea! My hubs loves jerk, I love salmon, & my son loves Mexican, so this recipe has something for everybody. I’m also digging that fruity salsa, yum! Ps- I’m kinda ready for fall too. Out here on the east coast, it’s been an unseasonably cool month. 😉

  11. THANK YOU, I’m not the only one who feels like it’s too cold for summer. x( it’s horrendous.
    These things are amazing! Gorgeous. I so admire the way you present and photograph your recipes. It’s stunning. Truly.
    These tostadas look so delicious! Pinning! 😀

  12. You had me at Jerk Salmon.
    I had to break out the hot cocoa last night because of the cold-ish weather. I welcome these nice days and cool nights.

    1. Oh Geez! Thank you, but trust me have have my lulls. Like for the past 2 weeks. My brain is dead or something. Lol!

  13. Oh my yum. That looks so good. I’m loving the weather here in Virginia. The breeze is blowing and my windows are open. I love it.

  14. It’s perfect weather in DC today! 75 and not too hot. As long as summer remains like this (for the rest of August), I can hold off until the fall. But I too cannot wait for pumpkin recipes, hearty soups, and braised everything.

    These tostadas look like the perfect finger food! Once again, awesome job.

  15. Omg these look so delicious!
    I too can’t believe it’s mid August. Some people are already making Fall-like food dishes…I can’t go there yet. 😉
    I’m holding on to summer and making a dish like this will do it. 🙂

  16. I WISH it felt like fall here – I’m so ready for the cooler weather! 🙂 But, I would eat one of these beautiful tostadas during any season! 🙂

    1. Thanks Jennifer!! I hope it cools off a little for you soon!! Or maybe would could switch places for a little? I would love some heat! Lol!

  17. I am so ready for fall as well! Even though it is in the 90s here, I have already taken to drinking hot coffee and every morning. There is just something so cozy and comforting about fall. I enjoy all the seasons and will definitely miss the backyard cookouts and lazy summer days, but a change will be lovely too!

  18. You’ve done it again, Tieghan! This is fancy football food that I know would be gobbled up in about two seconds at my house.

  19. MMM I don’t even like salmon but these tostadas could change a girl’s mind!! Love the idea of the salsa too. Question, what do you use for your background? Is it a picnic table? A prop that you bought or made? I love it! Keep the great recipes coming 🙂

    1. Hi Desi!

      If you do not like Salmon you can totally use chicken for this! I did chicken for the non-seafood people in the house. Still so good!

      As for my background, my dad fund it for me in a lumber. He got it for free and I love it!! Thanks so much, Desi!

  20. Stop! I’m getting fall on the brain too and I love fall in the NW. I know it gets wetter again, but I love it. Glad this recipe keeps me in summer

  21. I’m ready for Fall too. I love the crispness in the air and the Fall colors. And these tostadas look like something I need today. Thanks!

  22. I think you need a break from that cold and rainy weather – come down to warm Georgia and you can stay with me in exchange for a week of food – starting with these tostadas! The jerk salmon sounds great – but this peach, pineapple, coconut salsa is over the top amazing!
    GREAT post!

  23. It’s not weird, Im ready for Fall too…Ive already started with the pumpkin, I can’t help it..we’ve had weird weather here this year too, a lot of rain and cold nights, so Fall is coming a little quicker than expected! These sound amazing! Salmon is my favorite seafood! The flavors in this sound crazy good! I just want to inhale EVERYTHING you make!!

  24. Lucky you, I wish it got some colder here. I almost melted when I went for my morning run, it’s so hot here! And I miss fall too, and cozy foods and soup yum!!
    These tostadas look so good, though. I love pinneaple with salmon, it actually pairs well with any fish! And the peach part?? Fantastic too! Tieghan, you have the best ideas!! x