Jerked foods are usually cooked slowly in a covered barbecue so they absorb the smoky flavor of the smoldering wood, but because I don’t always have the energy’, or it’s too cold to fire up the barbecue, I’ve adapted the traditional technique so I can sauté the salmon in a nonstick pan. Jerked salmon is best made with thick fillets or medallions. Thyme is the predominant flavor in most jerk rubs or marinades. I prefer to use less, so the flavor of the other ingredients—the spices and ginger