Grilled Salmon with Habanero-Lime Butter

Grilled Salmon with Habanero-Lime Butter

134
Mike Smith 0

"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter. Remove the seeds from the peppers to tame the heat. You may wish to wear rubber gloves while chopping peppers to protect your hands from the spicy oils."

Ingredients 2 h 41 m {{adjustedServings}} servings 480 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
  2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.
Tips & Tricks
Grilled Halibut Steaks with Corn & Chanterelles

Grilled halibut steaks with a mushroom and sweet corn relish.

Grilled Peanut Butter and Banana Sandwich

Make a grilled sandwich with gooey melted peanut butter and sweet sliced bananas.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 134

  1. 173 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Leo
7/4/2003

Wow this was probably among the top-three fish dishes I've tried. The Habaneros are only sold in bulk at my grocer so I chose to make several recipes this week using them. The blend of flavors is difficult to describe but I can say that it was a a mixture of creamy sweet and pleasing spice. The left over butter mixture can also be spooned over chicken. My compliments!

JILLYBEAN14
6/29/2005

This recipe was good but, more than anything, I am positively addicted to the habenero lime butter. I make a bunch and re-refridgerate it in an old butter tub so that I always have it on hand. I put it on corn on the cob and other fresh veggies...even on cornbread and biscuits.

ChrissieO
3/8/2006

This recipe is amazing! I have been looking to add more fish to my home cooking, but have always been bored by salmon. This sounded interesting b/c we like spicy in my house, and it was perfect! I actually forgot the butter in the fridge when we started eating and the salmon was still good on its own, but then I remembered the butter and WOW! I plan to do what some others have mentioned and make a big batch of butter to use with other things. Really do be careful with the peppers. My fingers are still burning a day later. Thanks for the recipe, Mike Smith!