Jerk Salmon Bites (Print Version)
# Ingredients:
→ Marinade & Spices
01 -
1 medium yellow onion, roughly chopped
02 -
2 medium habanero peppers (or Scotch bonnet), seeded and chopped
03 -
3 medium green onions, roughly chopped
04 -
6 teaspoons minced garlic
05 -
2 tablespoons extra virgin olive oil
06 -
2 tablespoons soy sauce
07 -
2 tablespoons lime juice
08 -
2 tablespoons packed light brown sugar
09 -
1 teaspoon ground ginger
10 -
1 teaspoon dried thyme
11 -
¾ teaspoon kosher salt
12 -
½ teaspoon cinnamon
13 -
½ teaspoon allspice
14 -
¼ teaspoon nutmeg
15 -
¼ teaspoon black pepper
→ Main Ingredients
16 -
2 pounds skinless salmon, cut into 1-inch cubes
17 -
¼ cup (½ stick / 57g) unsalted butter
18 -
2 tablespoons water
19 -
Chopped fresh parsley, for garnish
# Instructions:
01 -
In a food processor, combine the yellow onion, habanero peppers, green onions, garlic, olive oil, soy sauce, lime juice, brown sugar, ginger, thyme, salt, cinnamon, allspice, nutmeg, and black pepper. Blend until smooth. Set aside ¼ cup of this mixture for the sauce later.
02 -
Place the salmon cubes in a large zip-top bag and pour in the remaining marinade. Seal the bag and gently massage to coat all pieces evenly. Let it marinate in the refrigerator for at least 30 minutes, but no more than 2 hours.
03 -
Preheat your air fryer to 400°F and coat the basket with nonstick spray. Working in batches to avoid overcrowding, arrange the marinated salmon in a single layer. Air fry for 7-10 minutes until the internal temperature reaches 140-145°F, shaking halfway through. Transfer cooked salmon to a bowl and cover loosely with foil to keep warm.
04 -
While the salmon cooks, make the sauce. In a large skillet over medium heat, melt the butter. Add the reserved ¼ cup marinade and water, then stir to combine. Simmer for 2-3 minutes until slightly thickened.
05 -
Add the cooked salmon bites to the skillet with the sauce and gently toss to coat. Garnish with freshly chopped parsley before serving hot.
# Notes:
01 -
You can adjust the spice level by using fewer habanero peppers or substituting with milder peppers if you prefer less heat.
02 -
This dish pairs wonderfully with coconut rice, roasted sweet potatoes, or a fresh mango salsa.
03 -
The jerk marinade can be made a day ahead and refrigerated for even more flavor development.