Barbecued Chilli Salmon

Barbecued Chilli Salmon


195 people made this

If you do not like this hot chilli taste try the milder long red chillies and remember to carefully remove the seeds. Wash hands thoroughly after working with any chillies.

Mike Smith

Serves: 4 

  • 2 tablespoons vegetable oil
  • 1/2 cup (125ml) orange juice
  • 3 tablespoons lime juice
  • 3 teaspoons tequila
  • 1 tablespoon grated lime rind
  • 3 teaspoons minced or finely chopped habanero chillies
  • 1 clove garlic, crushed
  • 600g salmon fillets
  • For the Habanero-Lime Butter
  • 60g butter, softened
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 1 teaspoon minced or finely chopped habanero chillies or to taste
  • 2 teaspoons grated lime rind

Preparation:25min  ›  Cook:15min  ›  Extra time:2hours marinating  ›  Ready in:2hours40min 

  1. In a bowl, stir together vegetable oil, orange juice, 2 tablespoons lime juice, tequila, lime rind, 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, lime juice, habanero chilli to taste and lime rind together. Cover, and refrigerate.
  3. Preheat barbecue for medium heat.
  4. Lightly oil cooking hotplate. Place salmon on grill, and cook 5 to 8 minutes on each side, or until the fish is easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.

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Reviews (5)


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! - 29 Sep 2008


This was excellent. Will definitely make again. Too spicy for kids. - 29 Sep 2008


Some of the best salmon I ever had - not fishy. I had leftovers on a bed of greens - equally good! I buzzed ing. up in my food processor - makes enough marinade easily for 8 medium pieces of salmon. I used skinless fillets. - 29 Sep 2008

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