The Corkline

Jamaican Jerk Salmon Sliders

Recipe and photos by Shanna Schad

Once again, we're back with another recipe from our sister-brand, Prince William Sound Salmon! The spectacular Shanna Schad returns with this Jamaican Jerk Salmon Sliders recipe, with enough spice to simultaneously keep you on your toes and have you asking for more.

Check out the recipe on SoundSalmon.org to download the recipe card!

Ingredients

• 8 portions (3 oz each) Prince William Sound or Copper River sockeye salmon

• 2-3 tsp avocado or sunflower oil

• 1-2 tbsp Jamaican Jerk seasoning

• 1 1/2 tsp kosher salt

• Pineapple, fresh, trimmed, and cut into eight 1/2" rounds

• 2 medium to large avocados, sliced

• 1 cup lettuce

• 8 Hawaiian Sweet rolls or slider buns, cut in half

• 2/3 cup mayonnaise

• 1 tsp lime zest

• 1 1/2 tsp lime juice

• 2 lbs sweet potatoes, peeled and cut into thin strips

• 1 tbsp corn starch

• 1-2 tbsp avocado or sunflower oil

• salt

• pepper

Instructions

• Preheat oven to 400°F

• Line two baking sheets with foil, lightly oil

• Place sweet potato strips in bowl, toss with cornstarch

• Shake off excess, then toss with olive oil

• Evenly place strips on baking sheets

• Bake 15 minutes, flip, then bake 15 more minutes

• Season with salt and pepper and let cool for a few minutes

• Preheat grill to medium-high heat

• Lightly oil salmon, season to desired heat with Jamaican Jerk seasoning

• Lightly oil pineapple slices, grill for 5 minutes, then flip and grill 5 more minutes, then flip once more and grill 5 more minutes

• Grill salmon for 3-4 minutes per side, flipping once

• Once salmon is done, remove both salmon and pineapple

• Toast slider buns or rolls

• Mix together mayonnaise, lime zest, and lime juice

• Spread lime mayonnaise on bottom roll, top with lettuce

• Layer on salmon, avocado, and pineapple, and enjoy!