Total Time
Prep 8 mins
Cook 24 mins

I love salmon, and this simple grilled margarita salmon recipe from Chatelain magazine - August 2002 issue is one of the best ones out there yet. It's delicious when it's served hot, at room temperature or chilled with a squeeze of fresh lime.

Ingredients Nutrition


  1. Thaw margarita mix just until slushy.
  2. Preheat barbecue to medium.
  3. In a small bowl, stir honey with 1 T (15 ml) tequila and margarita mix.
  4. Place salmon on a large platter.
  5. Spoon three-quarters of honey-margarita mix overtop.
  6. Sprinkle with dillweed.
  7. Let salmon stand at room temperature for 10 mins.
  8. Place salmon skin-side down on preheated barbecue.
  9. Grill with lid closed about 8 mins, then brush with remaining honey-margarita mix.
  10. Don't turn salmon over.
  11. Grill from 6 to 10 more mins.
  12. Salmon is done when a knife tip inserted into centre feels warm.
  13. Remove from grill using 1 or 2 large wide spatulas.
  14. Insert between skin and flesh, leaving skin on grill.
  15. Gently place salmon on a large platter.
  16. Drizzle with remaining 2 T (30 ml) tequila.
  17. Garnish with lime and lemon slices.
  18. If serving at a buffet, keep fish whole and let guests help themselves.
  19. If making ahead, immediately refrigerate salmon after grilling.
  20. When cool, cover.
  21. It will keep well, covered, in the refrigerator up to 1 day.
  22. Serve cold.
  23. OVEN ROASTING: Prepare salmon as you would for barbecuing.
  24. Place skin-side down on a foil-lined baking sheet and roast, uncovered, at 450ºF (230ºC) for 8 mins, then brush with remaining honey-margarita mix and continue to roast for 6 to 10 more mins.


Most Helpful

This was awesome! We used sockeye salmon. Easy to prepare and we had all the ingredients!

ralvesteffer March 12, 2007

I made this using an Atlantic Salmon Filet. I used my Joe Formean Grill since I don't have a BBQ. I did not close the top of the grill. I left it open and had the skin side up. I didn't want to lose any jjuices by having the lid down. I turned the filet over a couple of times long enough to baste it. I turned it back over. I also basted it with the dripping from the fish. It was so good. Kind of a sweet taste. I marinated the salmon in the margarita mixture for 4 or 5 hours and it was really good. Very tender and tasty. I will definitely make this again.

AuntWoofieWoof June 28, 2003

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