Barbecued salmon with habanero-lime butter

    40 min

    Salmon with a fresh Latin American marinade of orange, lime, tequila and habanero chillies, then served with a habanero-lime butter. Remove the seeds from the chillies to tame the heat.

    205 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 110ml (4 fl oz) orange juice
    • 3 tablespoons lime juice
    • 1 tablespoon tequila
    • 1 tablespoon grated lime zest
    • 1 tablespoon minced habanero or Scotch bonnet chillies
    • 1 clove garlic, minced
    • 600g (1 lb 6 oz) salmon fillets
    • For the Habanero-Lime Butter
    • 4 tablespoons butter, softened
    • 1/4 teaspoon salt
    • 1 tablespoon lime juice
    • 1 dessertspoon minced habanero or Scotch bonnet chillies
    • 1 dessertspoon grated lime zest

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero chilli and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
    2. In a small bowl, mix together softened butter, salt, 1 tablespoon lime juice, 1 dessertspoon habanero pepper and 1 dessertspoon lime zest. Cover, and refrigerate.
    3. Preheat barbecue for medium heat.
    4. Lightly oil cooking grate. Place salmon on grate, and cook 5 to 8 minutes per side, or until the fish is easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.


    Habanero chillies are intensly spicy and originate from South America. If you cannot find fresh habaneros, substitute Scotch bonnets - they have a similar heat level and flavour.

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    Reviews in English (151)


    This recipe is insane. Love it to bits. It is a crying shame that so many salmon fillets have suffered the fate of being wasted in lesser recipes. As a Canadian, I even have to admit that my previously-favourite maple-syrup marinade pales in comparison with this. Brilliant!  -  04 Jan 2016


    Wow this was probably among the top-three fish dishes I've tried. The blend of flavours is difficult to describe but I can say that it was a a mixture of creamy sweet and pleasing spice. The left over butter mixture can also be spooned over chicken. My compliments!  -  15 Sep 2008


    This was excellent. Will definitely make again. Too spicy for kids.  -  15 Sep 2008