Grilled Tequila-Lime Marinated Salmon

Preparation info

  • Difficulty


  • serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

The marinade is also excellent with chicken or pork. As discussed in the Marinades lesson, the acidity in the marinade will change the texture of the fish if you leave it for too long. For chicken and pork, up to 4 hours is fine. One hour is the maximum for fish.


  • 6 thick salmon fillets or steaks with skin on, about 5 ounces each
  • Tequila-Lime Marinade


Place the salmon in a nonreactive dish or resealable plastic bag, add the marinade, and refrigerate for up to 1 hour, turning once or twice.

Prepare a charcoal fire or preheat a gas or stove top grill.

Remove the salmon from the marinade, and grill directly over medium-high heat on both sides until just cooked (it should still be slightly translucent in the middle), perhaps 5 minutes or so. Serve warm.

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