Grilled Salmon

This awesome recipe is courtesy of Jen Ozick. Read more about her here.

Servings: 4


Marinade for salmon fillets:

¼ cup olive oil

1 fresh orange, squeezed

½ fresh lime, squeezed

1 Tbsp tequila

¼ tsp garlic salt

1 tbsp lime zest (peel), grated

1 habanero pepper, seeded, minced (you may want to wear disposable gloves to seed and mince)

1 clove garlic, minced

4 (4 oz) salmon fillets


In a medium sized bowl, combine olive oil, orange juice, lime juice, tequila, garlic salt, lime zest, habanero, and garlic. Mix well. Place the salmon fillets into the marinade and coat evenly. Refrigerate 2-4 hours, turning frequently.

Preheat grill for high heat.

Wrap salmon individually in a sheet of heavy duty aluminum foil that is about 2” larger than the salmon fillet. Baste with marinade. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Place on the grill. Cover and cook until the salmon is just opaque through, about 8 minutes. Check for doneness by making a cut in the thickest part of the salmon and pulling back the meat.

Nutrition Facts: Calories: 390; Fat: 27.6g; Protein: 25.8g; Carbohydrates: 6.9g.

Did you know!

Salmon is considered to be healthy due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D content. A study conducted by researchers at the Rush University Medical Center in Chicago followed more than 3,000 men and women for 6 years to see how diet affected memory. People who ate fish at least once a week had a 10% slower decline in memory compared with those who did not eat fish. A difference that gave them the memory and thinking ability of a person 3 years younger!

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