Looking for more delicious ways to enjoy salmon? These Jerk Salmon Bites are marinated in a bold mix of spices, air-fried to crispy perfection, and coated in a rich, buttery sauce for a spicy, savory, and slightly sweet bite-sized treat. They can also be made in the oven or pan-fried, so there’s no excuse not to try these flavorful salmon bites! If you are more of a chicken fan, don’t worry! Try my Jerk Chicken Thighs for a juicy, tender, and flavorful alternative to salmon!
What Is Jerk Seasoning?
Jerk seasoning comes from the Peruvian word ‘charqui,’ which means dried meat, like jerky. This method made meat last longer and gave it a smoky flavor. Later, Jamaican Jerk became a seasoning mix used on wild game. Jerk seasoning is made of spices like allspice, thyme, nutmeg, and sometimes hot peppers like Scotch bonnet or habanero. And yes, it does have a kick to it!
Ingredients & Substitutions
- Salmon: This recipe uses 2 pounds of skinless salmon, cut into evenly sized bite-sized pieces for consistent cooking. You could buy one whole filet or use a few smaller filets. Because I am cutting the salmon into smaller pieces, I prefer to remove the skin before cutting and cooking.
- Habanero Peppers: Scotch bonnet peppers are commonly used in jerk seasoning, but I used habanero peppers, which are similar in heat and flavor. Habaneros are also easier to find in most grocery stores. If you prefer less heat, you can use jalapeno peppers.
- Spices: Make sure you have the following herbs and spices ready: ginger, thyme, salt, cinnamon, allspice, nutmeg, and black pepper.
- Additional Marinade Ingredients: In addition to the spices, you’ll need yellow onion, green onions, garlic, extra virgin olive oil, soy sauce, lime juice, and light brown sugar. These will be blended together to make the marinade. Be sure to reserve 1/4 cup of the mixture for the sauce.
- The Sauce: For the sauce, you will need unsalted butter, water, and the reserved marinade. (If using salted butter, you may want to lessen the amount of salt.) The butter makes the sauce creamy, the water helps thin it out, and the reserved marinade adds all the great flavors of the salmon marinade. When you cook them together, they create a smooth, flavorful sauce to coat the salmon before serving.
How To Control The Heat In Jerk Salmon Bites: Pepper Options & Heat Levels
Jerk seasoning is meant to be spicy, and the peppers bring the heat! I used habanero peppers instead of the usual scotch bonnet peppers found in jerk recipes. Both peppers are similar in heat, though scotch bonnet peppers are a little sweeter. (I did find this batch wasn’t as spicy as some—guess the habanero peppers were a bit weak!) If you want to dial down the heat, try using just one pepper or swap the habaneros or scotch bonnets for jalapenos. For comparison, scotch bonnets and habaneros range from 100,000 to 350,000 Scoville Heat Units, while jalapenos only have 2,500 to 5,000. Quite a difference!
How To Tell When Salmon Bites Are Done Cooking
Salmon bites are done when they reach 145°F in the thickest part, according to the USDA. If you prefer medium, remove them at 130°F since they will keep cooking off the heat. Without a thermometer, check if the salmon flakes easily with a fork. Be careful not to overcook, as this can make them dry. Cooking times may vary based on size, so using a thermometer is the best way to ensure they’re cooked just right.
Best Side Dishes To Serve With Jerk Salmon Bites
Here are some great side dishes that I would serve with jerk salmon bites:
- Garlic and Parmesan Roasted Asparagus
- Coleslaw
- Sweet Potato Fries or Roasted Sweet Potatoes (I love these!)
- Grilled Corn on the Cob
- Roasted Garlic Mashed Potatoes
- Cucumber Salad
How To Store & Reheat Jerk Salmon Bites
Storing Salmon Bites: Let the salmon bites cool completely. Then, place them in an airtight container and store them in the refrigerator for up to 3 days. If you need to keep them longer, freeze them in a sealed container or freezer bag for up to 2 months.
Reheating Salmon Bites: To reheat, microwave the salmon bites in 20-30 second bursts, air fry at 350°F for 3-5 minutes, bake in the oven at 350°F for about 10 minutes, or warm them in a skillet over low heat with a little butter.
Jerk Salmon Bites
Ingredients
- 1 medium yellow onion, roughly chopped
- 2 medium habanero peppers, or Scotch bonnet, seeded and chopped
- 3 medium green onions, roughly chopped
- 6 teaspoons garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons light brown sugar, packed
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- ¾ teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- 2 pounds salmon, skinless, cut into 1-inch cubes
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons water
- chopped parsley, for garnish
Instructions
- To the bowl of a food processor, add the onion, habanero peppers, green onions, garlic, olive oil, soy sauce, lime juice, brown sugar, ginger, thyme, salt, cinnamon, allspice, nutmeg, and black pepper. Process until smooth. Reserve ¼ cup of the marinade for making the sauce and set aside.
- Place the salmon cubes in a large zip-top bag. Pour the remaining marinade over the salmon. Seal the bag and gently massage the marinade to ensure the salmon is evenly coated. Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- When ready, preheat air fryer to 400°F* and spray the basket with nonstick cooking spray.
- Working in batches, place the marinated salmon bites in the air fryer basket in a single layer (do not overcrowd). Air fry for 7-10 minutes, or until the salmon reaches an internal temperature of 140-145°F, shaking the basket halfway through cooking. Once done, transfer the salmon to a bowl and cover loosely with aluminum foil to keep warm.
Sauce
- While the salmon is cooking, prepare the sauce. In a large skillet over medium heat, melt the butter. Once melted, add the reserved ¼ cup marinade and water. Stir to combine and simmer for 2-3 minutes, until the sauce thickens slightly.
- Add the cooked salmon bites back to the skillet with the sauce. Gently toss to coat the salmon in the sauce.
- Garnish the jerk salmon with chopped parsley before serving.
Notes
- When ready to cook, heat a tablespoon of olive oil and a tablespoon of butter in a large skillet over medium-high heat.
- Once the butter is melted and sizzling, add the marinated salmon cubes in a single layer. Sear for 2-3 minutes per side, until golden brown and cooked through.
- Transfer the salmon to a plate and tent with foil to keep warm as you make the sauce in the same skillet.
- After making the sauce, return the salmon bites to the skillet and toss to coat.
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
- Arrange marinated salmon bites in a single layer onto the lined baking sheet. Bake for 7-10 minutes. Then, broil for a minute or two to sear.
- As the salmon bites are baking, make the sauce.
- Toss cooked salmon bites in the sauce.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love a little heat in my food, so I loved these salmon bites. I could have even handled a little more of a kick!
Elizabeth
These are delicious salmon bites–so tender and flavorful with just the right amount of spiciness.
Annabelle
These were a little spicy for me, but I love that you can make them in three different ways for convenience!
Stephanie
Perfect balance of heat and sweetness. The jerk seasoning is bold, and the salmon stays juicy.
Bella
I like the bold flavors, but they are not overpowering. The buttery finish in the sauce makes them perfect!
