Introduction
Jamaica doesn’t believe food should be quiet. Jerk cooking is all about heat, spice, smoke, citrus, and flavour that announces itself before the plate even hits the table. Traditionally cooked over pimento wood and charcoal, jerk seasoning turns salmon into something seriously special. The rich oily fish stands up beautifully to the spice, while the air fryer creates a dark, slightly charred crust around the edges that tastes like it came straight from a beach shack grill. Big flavour. No apologies.
You’ll Need
4 salmon fillets
1 tbsp olive oil
1 tbsp lime juice
2 cloves garlic, crushed
1 tsp grated ginger
1 tsp smoked paprika
1 tsp allspice
1 tsp dried thyme
1 tsp brown sugar
½ tsp chilli flakes
1 tsp sea salt
½ tsp black pepper
For the Lime Drizzle
Juice of 1 lime
1 tsp honey
Optional but Dangerous
Coconut rice
Mango salsa
Grilled pineapple
Fresh coriander
Method
Preheat your air fryer to 200°C.
In a bowl, mix together the olive oil, lime juice, garlic, ginger, smoked paprika, allspice, thyme, brown sugar, chilli flakes, salt, and black pepper.
Coat the salmon fillets thoroughly in the jerk mixture.
Allow to marinate for 15–20 minutes if you've got time.
Lightly spray the air fryer basket with oil.
Place the salmon fillets skin-side down into the basket.
Air fry at 200°C for 8–10 minutes until the salmon is cooked through and the edges begin to darken and caramelise.
While the salmon cooks, mix together the lime juice and honey.
Brush lightly over the salmon during the final minute of cooking.
Allow the salmon to rest for 1 minute before serving.
Serve with coconut rice, mango salsa, or grilled pineapple if using.