Margarita Salmon with Tipsy Tequila Butter
I am SO in the mood for grilled food now that it appears spring has finally sprung up here in the northern states. We’ve been grilling ALL OF THE THINGS from meat, to veggies, to fruit. One of my new favorites is this margarita salmon. Inspired by my recipe for honey lime margaritas, I’ve used the same delicious flavors in this very Cinco de Mayo appropriate margarita salmon. Salmon is an incredible fish rich in omega 3’s and healthy fats. Choose wild caught fresh or frozen salmon filets that still have the skin on one side for easy grilling. A quick sprinkle with salt and pepper and brush of honeyed olive oil seals the deal for a fired up grill ready filet.
To get gorgeous grill marks, grill the filet skin side up for about 5 minutes and then flip to finish cooking with the skin side down until it’s easily flake-able with a fork. Finish this margarita salmon flavor combo with a rich tipsy butter sauce that’s also lightly sweetened with honey and a hit of tequila for a boisterous burst of flavor that will liven up your tastebuds. Serve this with a simple fresh salsa and, of course, a margarita (or two)!
Speaking of marvelous margaritas… it’s #MargaritaWeek and many of us bloggers are posting all things margarita related from beverages, to appetizers to main dishes like this one! Find all of these amazing recipe links here on the Hola Jalepeno blogsite! Cheers!
- 4 salmon filets, skin on
- sprinkle salt and pepper
- sprinkle lime juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- TIPSY TEQUILA BUTTER:
- 3 tablespoons butter
- 1 tablespoon honey
- 1 tablespoon tequila
- zest of one lime (reserve rest of lime for fresh lime juice garnish)
- Preheat a grill to medium high heat.
- Sprinkle the salmon filets with lime juice, salt and pepper.
- Combine olive oil and honey and brush onto the filet. Save any extra for basting while grilling.
- Grill skin side UP for 5 minutes to get grill marks. Then flip and baste with remaining honey oil mixture.
- Finish cooking with the skin side down for an additional 10 minutes or until the fish flakes easily with a fork.
- While filets are finishing up on the grill, prepare the butter sauce.
- Melt the butter and add honey, tequila and lime zest.
- When salmon is finished cooking, serve hot with butter sauce drizzled on top or used as a dipping sauce.
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