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Tequila Salmon

Contributed by: News Canada

In this rousing dish, bright citrus and classic seasonings do a hat dance with tequila around firm marinated salmon.

From Weber's Big Book of Grilling

Webers Big Book of Grilling


  • For the marinade:

    • 1/3 cup fresh orange juice
    • 3 tablespoons extra-virgin olive oil
    • 3 tablespoons tequila
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon minced jalapeņo pepper, with seeds
    • 1 teaspoon granulated garlic
    • 1 teaspoon kosher salt
    • 1 teaspoon ground cumin
    • 4 salmon fillets (with skin), about 6 ounces each and 1 inch thick

  • For the dressing:

    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon fresh lime juice
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 4 handfuls mixed salad greens (3 to 4 ounces)
    • 1 cup cherry tomatoes, halved
    • 1/2 cup fresh cilantro leaves, divided



To make the marinade: In a small bowl whisk together the marinade ingredients.

Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.

To make the dressing: In a large bowl whisk together the dressing ingredients. Set aside until ready to serve.

Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to serving plates.

Toss the salad greens, tomatoes, and half of the cilantro in the dressing. Divide the greens among the serving plates, garnish the fillets with the remaining cilantro, and serve.

Serving Size: Makes 4 Servings

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