Barbecued Chilli Salmon

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    Barbecued Chilli Salmon

    Barbecued Chilli Salmon


    196 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.

    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 in English (191)


    This recipe was good but, more than anything, I am positively addicted to the butter. I make a bunch and re-refridgerate it in an old butter tub so that I always have it on hand. I put it on sweetcorn on the cob and other fresh veggies...even on scones.  -  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


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

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