Ingredients for Grilled Tequila Salmon
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How to Make Grilled Tequila Salmon
- Zest 2 large limes and place the zest in a medium bowl.
- Juice the limes and add 1/2 cup of the juice to the bowl with the zest.
- Add 1/4 cup tequila and 2 tablespoons olive oil to the bowl.
- Finely chop 1 jalapeño pepper (remove seeds for less heat) and stir into the lime mixture along with 1 tablespoon brown sugar, 1 teaspoon chili powder, and 1/2 teaspoon salt.
- Place salmon fillets in a large resealable plastic bag.
- Place the bag in a large bowl (to help support the bag while marinating).
- Pour the marinade over the fish and seal the bag, pressing out excess air.
- Marinate for at least 1 hour, or preferably 4 hours in the refrigerator.
- Preheat grill to medium heat. Lightly oil the grates.
- Remove salmon from marinade and discard marinade.
- Place salmon fillets directly on the hot grill.
- Grill with the lid closed for about 7-8 minutes per side, or until a knife inserted into the center registers 145°F (63°C).
- While salmon grills, pour the remaining marinade into a small saucepan.
- Bring to a boil over medium-high heat. Boil vigorously, uncovered, stirring often, until the sauce is reduced by half (about 3 minutes).
- If desired, stir in 1 tablespoon of butter and whisk constantly for about 1 minute to thicken the sauce.
- Serve the grilled salmon immediately, topped with the reduced tequila-lime glaze. Garnish with extra lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
12g
Fat
20g
Carbs
2g
