Margarita Salmon

"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."
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Ready In:
9-12 buffet servings




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

Questions & Replies

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  1. This was awesome! We used sockeye salmon. Easy to prepare and we had all the ingredients!
  2. 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.



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