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.