Wow, the thinly sliced citrus and mint flowers really draw your attention to the beauty and color of the salmon. And I love the name, “Jungle Boogie!” (Did your children get to see that tin of spices? I would imagine they would have a hearty laugh about that name!) Although I have “Jungle Boogie” envy, I really appreciate all of the alternative “Jungle Boogie” options you provided!
I wanted to ask about the color of the cooked salmon! Guess you read my mind. I am guessing the color did not change becos they were cooked at low heat? Anyways… looks like you had great fun boogie-ing with your salmon
The colors are breathtaking! I’ve never heard of this technique but it sounds terrific, a definite must try for me. I hate overcooked salmon but I’m not so good with cooking it. Thanks Jaden!
I love salmon, and this dish – the color! – is doing its seductive best to make me try it for the weekend, but (and of course there is always a but), one look at Baby Back Ribs with Asian Orange-Ginger Glaze and I’m hooked! I’ve been looking for a way to use up some blood oranges and this is it.
Thanks girls! The kids had fun saying “jungle boogie woogie” and shaking their skinny butts. The color of the fish was amazingly almost the same exact color of it raw!
I’ll have to call Jungle Boogie and see if they sell elsewhere other than my gourmet market here in town. I see that their phone number is local to my area…
I saw that article too, and I just cooked some salmon this way last week! It was unbelievable. What I actually did with it was make a version of a ginger-wasabi salmon salad that I saw on Ming Tsai’s site. It was almost a shame to break it up for the salad, but the result was just so moist, tender, and full of salmon flavor. I have been recommending this method to people ever since (I did 3 fillets at 225 for 30 minutes).
Jaden surely it’s a wild salmon, it has a wonderful color, and this dish has all the summer’s color, I image to eat it in a beautiful house on the beach in California! Compliments
I made the mistake of not allowing my salmon to come to room temp the other time. And I did not roast it at a lower temp like 250 ? The salmon was still tasty…but it’s just did not appear pretty – with that “white” stuff (proteins) oozing out. No “dress” will save the salmon from looking…err…err…ugly. :O
Look at the the color of your salmon! It puts me to shame….your salmon is so beautifully cooked!
Kalyn-I’m putting more info on the ginger mint & its flowers in the recipe to submit for WHB.
Ari-It just so happened that I went outside to pick some parsley and mint flowers really caught my eye. It really provided a nice contrast to the salmon pink.
Steve- Next time I do this I probably will cook for 30 minutes. I’ll look up that recipe for ginger wasabi and use that dressing to drizzle over the fillets!
Ady- with a glass of Pinot Grigio!
Tigerfish- yeah, it needs to come to room temp first – otherwise it spends half of its life in the oven just warming up. The reason why the salmon sits on a bed of onions and orange slices is to keep it elevated so the white stuff can drain away. Thank you for your compliments!
That looks fantastic! I just happen to have some salmon fillets in my fridge and was trying to figure out what to do with them! I can’t wait till dinner tonight!
Jaden, the wasabi-ginger mayo is incredibly simple. I just use about 4-5 Tbsp regular mayo (I use Japanese “Kewpie” mayo) and mix in about 1 Tbsp each of wasabi paste, freshly grated ginger, and rice wine vinegar. S&P to taste. Ming Tsai’s version is actually a from-scratch aioli which is not particularly difficult but a lot less lazy.
merely looking at 25 minutes it’s kinda challenging my taste… that me! I love silky and melt-in-the-mouth feel. Got to try this wonderful slow-cook method! Jaden, your dish is divine!
I tried the cooking technique last night and, indeed, it was melt-in-the-mouth tender, and very tasty. I didn’t have the toppings, so just went with only S&P, and still delicious.
The top of the salmon was a bit, oh, dry, or slightly crusty, or anyway a bit more firm than the rest, so I might try spreading on a bit of olive oil to keep it moist.
I don’t cook enough (I’m single) that I keep keep a wide variety of fresh herbs around. The cost per use goes way up when the unused batch goes bad, so I appreciate the toppings based on items that keep longer around the kitchen.
Wonderful food, delightful photos. Thanks for the website.
Hi Alan – I think when I topped the fish with the thin slice of orange that might have kept it moist on top. Fresh herbs – Grow your own little tiny windowsill herb garden! Thanks for visiting.
Hi Jaden! Love the idea of putting food in a bag and lettin git cook on low for long hours. I recently ate Salmon made a similar way at a friends place, and it was divine! Now that my husband is leaving (again!!@#!) for a 2-week business trip this Friday, I’m pretty sure there’ll be more than a few lazy girl meals for moi!
And need I add, drool worthy pictures! Wish you lived somewhere nearby, it would be fun to meet up and have lazy Monday mornings every week!
i found your lovely site through tastespotting featuring this salmon recipe. can’t wait to try it.
btw, where can i find the jungle boogie spice? i searched online but couldn’t find one. you mentioned it was local, whereabouts though? i might have a friend or relative for all i know who can get me one!
Hi Mrs. Wynne- I found Jungle Boogie in Sarasota Fl where I live. I did a search too and no results. I’m planning to stop by the store this week and ask the general manager how I can get in touch with that company. I’ll report back!
I swear your pics look so PRO! Mmm this salmon dish looks so tasty! I would love to see a chocolate dessert on your blog….i will be going out on a dinner date tonight, i hope the food looks just as good! HA!
This reminds me, I was trapped with tigerfish in her coco de nato island adventure hehe. I always wanted my salmon cooked like that, now I know !! wow..never thought of that , such simple method, thanks !!
Jaden, this looks amazing! It will probably make it to my table tomorrow night! Did you ever find out about Jungle Boogie? The rest of us are dying to get some too!
Jungle Boogie sadly is not available outside of this area. I don’t even know if the company who made this is still in business. It was just some local person here that made the spice concoction.
[...] slow-cooking trend lately. Most of my slow-cooking has yielded succulent and tender results, like Tropical Island Salmon and Baby Back Ribs with Asian Orange Ginger Glaze, and yes, I’ve also had a couple of [...]
I just wanted to comment and say thank you for this great recipe. I stumbled upon your website yesterday and ran out to buy some salmon only hours later. I followed your recipe almost perfectly, but used the fresh mango relish and crushed macadamia nuts option as I couldn’t find any Jungle Boogie! OH WOW. It goes perfectly with your coconut rice as well! This will most definitely be a method that I use from now on for super tender baked fish. Not only that, but it’s beautiful as well!
My wife, Alex, made this. It was the best! In fact, she’s been making me all kinds of good food from your blog. Next up is the Fro-Yo and the Asparagus. mmmmmm.
Oh My God! I just want to eat the pictures. I am crazy about salmon and these pictures are mouthwateringly good. Another recipe I have to try. I love sashimi and just hate overcooked salmon so this recipe sounds perfect.
Wow.. your salmon there really looks so juicy and yummy. The recipe indeed is so interesting. I’m indeed a salmon lover and this kind of recipe should never be missed. Thanks:)
tried the salmon it was ffffffantastic. need to know where to
get jungle boogie spice would like to try salmon with the spice. especially after you seem to recomend.
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Wow, the thinly sliced citrus and mint flowers really draw your attention to the beauty and color of the salmon. And I love the name, “Jungle Boogie!” (Did your children get to see that tin of spices? I would imagine they would have a hearty laugh about that name!) Although I have “Jungle Boogie” envy, I really appreciate all of the alternative “Jungle Boogie” options you provided!
I wanted to ask about the color of the cooked salmon! Guess you read my mind. I am guessing the color did not change becos they were cooked at low heat? Anyways… looks like you had great fun boogie-ing with your salmon
That looks amazing. I am going to find Jungle Boogie and use it on oh, everything.
Absolutely beautiful! And I really want to find some Jungle Boogie!
The colors are breathtaking! I’ve never heard of this technique but it sounds terrific, a definite must try for me. I hate overcooked salmon but I’m not so good with cooking it. Thanks Jaden!
Jungle Boogie is such a funny name.
Simply stunning! I’m guessing that this magical jungle boogie is something I can’t get over here in Australia…*sighs wistfully*
I love salmon, and this dish – the color! – is doing its seductive best to make me try it for the weekend, but (and of course there is always a but), one look at Baby Back Ribs with Asian Orange-Ginger Glaze and I’m hooked! I’ve been looking for a way to use up some blood oranges and this is it.
Beautiful blog, glad to have stopped by!
Thanks girls! The kids had fun saying “jungle boogie woogie” and shaking their skinny butts. The color of the fish was amazingly almost the same exact color of it raw!
I’ll have to call Jungle Boogie and see if they sell elsewhere other than my gourmet market here in town. I see that their phone number is local to my area…
I hate fish that’s overcooked, so this looks perfect to me.
Jaden this is a gorgeous photo, the colors blew me away!
I saw that article too, and I just cooked some salmon this way last week! It was unbelievable. What I actually did with it was make a version of a ginger-wasabi salmon salad that I saw on Ming Tsai’s site. It was almost a shame to break it up for the salad, but the result was just so moist, tender, and full of salmon flavor. I have been recommending this method to people ever since (I did 3 fillets at 225 for 30 minutes).
Jaden surely it’s a wild salmon, it has a wonderful color, and this dish has all the summer’s color, I image to eat it in a beautiful house on the beach in California! Compliments
I made the mistake of not allowing my salmon to come to room temp the other time. And I did not roast it at a lower temp like 250 ? The salmon was still tasty…but it’s just did not appear pretty – with that “white” stuff (proteins) oozing out. No “dress” will save the salmon from looking…err…err…ugly. :O
Look at the the color of your salmon! It puts me to shame….your salmon is so beautifully cooked!
Kalyn-I’m putting more info on the ginger mint & its flowers in the recipe to submit for WHB.
Ari-It just so happened that I went outside to pick some parsley and mint flowers really caught my eye. It really provided a nice contrast to the salmon pink.
Steve- Next time I do this I probably will cook for 30 minutes. I’ll look up that recipe for ginger wasabi and use that dressing to drizzle over the fillets!
Ady- with a glass of Pinot Grigio!
Tigerfish- yeah, it needs to come to room temp first – otherwise it spends half of its life in the oven just warming up. The reason why the salmon sits on a bed of onions and orange slices is to keep it elevated so the white stuff can drain away. Thank you for your compliments!
That looks fantastic! I just happen to have some salmon fillets in my fridge and was trying to figure out what to do with them! I can’t wait till dinner tonight!
Good choise, Jaden, even a Prosecco match with this dish
bye
Jaden, the wasabi-ginger mayo is incredibly simple. I just use about 4-5 Tbsp regular mayo (I use Japanese “Kewpie” mayo) and mix in about 1 Tbsp each of wasabi paste, freshly grated ginger, and rice wine vinegar. S&P to taste. Ming Tsai’s version is actually a from-scratch aioli which is not particularly difficult but a lot less lazy.
merely looking at 25 minutes it’s kinda challenging my taste… that me! I love silky and melt-in-the-mouth feel. Got to try this wonderful slow-cook method! Jaden, your dish is divine!
Tropical island indeed…
I love those little purple flowers thingy…are they from your garden?
Rasa Malaysia- Yes, they are. They are the flowers from a ginger mint plant. The leaves are beautiful too – small green/purple leaves.
I tried the cooking technique last night and, indeed, it was melt-in-the-mouth tender, and very tasty. I didn’t have the toppings, so just went with only S&P, and still delicious.
The top of the salmon was a bit, oh, dry, or slightly crusty, or anyway a bit more firm than the rest, so I might try spreading on a bit of olive oil to keep it moist.
I don’t cook enough (I’m single) that I keep keep a wide variety of fresh herbs around. The cost per use goes way up when the unused batch goes bad, so I appreciate the toppings based on items that keep longer around the kitchen.
Wonderful food, delightful photos. Thanks for the website.
Hi Alan – I think when I topped the fish with the thin slice of orange that might have kept it moist on top. Fresh herbs – Grow your own little tiny windowsill herb garden! Thanks for visiting.
Hi Jaden! Love the idea of putting food in a bag and lettin git cook on low for long hours. I recently ate Salmon made a similar way at a friends place, and it was divine! Now that my husband is leaving (again!!@#!) for a 2-week business trip this Friday, I’m pretty sure there’ll be more than a few lazy girl meals for moi!
And need I add, drool worthy pictures!
Wish you lived somewhere nearby, it would be fun to meet up and have lazy Monday mornings every week! 
Meena-well one of us has to get rich so we can hop on a private jet every Monday morning for lunch!
Oh. The light comes on. Orange on top of the salmon as well as the bottom. I was thinking the orange on top was just a garnsih. Thanks for the tip.
hello jayden,
i found your lovely site through tastespotting featuring this salmon recipe. can’t wait to try it.
btw, where can i find the jungle boogie spice? i searched online but couldn’t find one. you mentioned it was local, whereabouts though? i might have a friend or relative for all i know who can get me one!
thank you and kudos to your site!
cheers,
mrswynne
Hi Mrs. Wynne- I found Jungle Boogie in Sarasota Fl where I live. I did a search too and no results. I’m planning to stop by the store this week and ask the general manager how I can get in touch with that company. I’ll report back!
I swear your pics look so PRO! Mmm this salmon dish looks so tasty! I would love to see a chocolate dessert on your blog….i will be going out on a dinner date tonight, i hope the food looks just as good! HA!
http://madebygirl.blogspot.com/
http://www.madebygirl.com
This reminds me, I was trapped with tigerfish in her coco de nato island adventure hehe. I always wanted my salmon cooked like that, now I know !! wow..never thought of that , such simple method, thanks !!
[...] #20 – ‘Tropical Island Salmon’ taken by Jaden from Steamy [...]
[...] Tropical Island Salmon [...]
[...] Tropical Island Salmon tied for First Place Overall Winner in DMBLGIT! I am so honored, giddy and tickled pink. Thank [...]
Jaden, this looks amazing! It will probably make it to my table tomorrow night! Did you ever find out about Jungle Boogie? The rest of us are dying to get some too!
Hey there,
Jungle Boogie sadly is not available outside of this area. I don’t even know if the company who made this is still in business. It was just some local person here that made the spice concoction.
[...] slow-cooking trend lately. Most of my slow-cooking has yielded succulent and tender results, like Tropical Island Salmon and Baby Back Ribs with Asian Orange Ginger Glaze, and yes, I’ve also had a couple of [...]
OMG – It was a trip to a tropical island in my mouth…so tasty and succulent. I made it with Copper River Sockeye Salmon and Meyer Lemon. WOW!
I just wanted to comment and say thank you for this great recipe. I stumbled upon your website yesterday and ran out to buy some salmon only hours later. I followed your recipe almost perfectly, but used the fresh mango relish and crushed macadamia nuts option as I couldn’t find any Jungle Boogie! OH WOW. It goes perfectly with your coconut rice as well! This will most definitely be a method that I use from now on for super tender baked fish. Not only that, but it’s beautiful as well!
My wife, Alex, made this. It was the best! In fact, she’s been making me all kinds of good food from your blog. Next up is the Fro-Yo and the Asparagus. mmmmmm.
Jacqueline- I wish I could get Meyer Lemons here….
Jenn- I’m so happy that you loved the recipe! Fresh mango relish REALLY sounds good…I’ll have to try it with that next time.
Honest Ape- Oh good! I hope she’s not making Asparagus Fro-Yo!!
Oh My God! I just want to eat the pictures. I am crazy about salmon and these pictures are mouthwateringly good. Another recipe I have to try. I love sashimi and just hate overcooked salmon so this recipe sounds perfect.
Wow.. your salmon there really looks so juicy and yummy. The recipe indeed is so interesting. I’m indeed a salmon lover and this kind of recipe should never be missed. Thanks:)
tried the salmon it was ffffffantastic. need to know where to
get jungle boogie spice would like to try salmon with the spice. especially after you seem to recomend.
Hey Allan, the spice is discontinued. Damn! I loved it too!