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Margarita Salmon

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“I love salmon, and this simple grilled margarita salmon recipe from Chatelain magazine - August 2002 issue is one of the best ones out there yet. It's delicious when it's served hot, at room temperature or chilled with a squeeze of fresh lime.”
9-12 buffet servings

Ingredients Nutrition


  1. Thaw margarita mix just until slushy.
  2. Preheat barbecue to medium.
  3. In a small bowl, stir honey with 1 T (15 ml) tequila and margarita mix.
  4. Place salmon on a large platter.
  5. Spoon three-quarters of honey-margarita mix overtop.
  6. Sprinkle with dillweed.
  7. Let salmon stand at room temperature for 10 mins.
  8. Place salmon skin-side down on preheated barbecue.
  9. Grill with lid closed about 8 mins, then brush with remaining honey-margarita mix.
  10. Don't turn salmon over.
  11. Grill from 6 to 10 more mins.
  12. Salmon is done when a knife tip inserted into centre feels warm.
  13. Remove from grill using 1 or 2 large wide spatulas.
  14. Insert between skin and flesh, leaving skin on grill.
  15. Gently place salmon on a large platter.
  16. Drizzle with remaining 2 T (30 ml) tequila.
  17. Garnish with lime and lemon slices.
  18. If serving at a buffet, keep fish whole and let guests help themselves.
  19. If making ahead, immediately refrigerate salmon after grilling.
  20. When cool, cover.
  21. It will keep well, covered, in the refrigerator up to 1 day.
  22. Serve cold.
  23. OVEN ROASTING: Prepare salmon as you would for barbecuing.
  24. Place skin-side down on a foil-lined baking sheet and roast, uncovered, at 450ºF (230ºC) for 8 mins, then brush with remaining honey-margarita mix and continue to roast for 6 to 10 more mins.

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