Grilled Salmon with Habanero-Lime Butter
Salmon steaks marinated in orange and lime with a splash of tequila, grilled, and finished with a spicy habanero-lime butter.
Servings 4 steaks
Ingredients
Marinade
- ¼ cup vegetable oil
- ½ cup orange juice
- 3 tablespoons lime juice
- 1 tablespoon tequila
- 1 tablespoon grated lime zest
- 1 tablespoon minced habanero pepper (seeded to taste)
- 1 clove garlic, minced
- 4 salmon steaks (about 5 ounces each)
Habanero-Lime Butter
- ¼ cup unsalted butter, softened
- ¼ teaspoon garlic salt
- 1 tablespoon lime juice
- 2 teaspoons minced habanero pepper
- 2 teaspoons grated lime zest
Instructions
- Whisk marinade ingredients in a bowl. Reserve a small amount for basting. Pour remaining marinade into a shallow dish, add salmon, and turn to coat. Cover and refrigerate 2–4 hours, turning frequently.
Habanero-Lime Butter
- Stir together softened butter, garlic salt, lime juice, minced habanero, and lime zest. Cover and refrigerate.
- Preheat grill to medium. Oil the grate lightly. Grill salmon 5–8 minutes per side, or until the fish flakes easily with a fork, basting with reserved marinade as needed.
- Transfer to a serving dish, top with habanero-lime butter, and serve.
