Jamaican Jerk Salmon Sliders

Recipe and photos by Shanna Schad

"I have been wanting to make a version of salmon sliders for my blog for a while now, and since a ton of bloggers already have the BLT salmon sliders recipe covered, I decided to go with a version that is a little bit spicy and a little bit sweet. I am a huge fan of Jamaican Jerk spice with salmon. It goes great with the mild tasting fish, but doesn't over power it."

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
• pepper
• 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

Instructions

(read directions thoroughly before cooking)

• 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!

Click the link below to view our recipe card with these instructions.

Jamaican Jerk Salmon Sliders