Margarita salmon

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8 min


9 to 12 buffet servings

* PLUS Grilling Time: 14 minutes, Standing Time: 10 minutes


  • 1/4 cup frozen margarita mix
  • 1 tbsp honey
  • 3 tbsp tequila
  • 1 to 2 kg whole side of salmon , or piece of salmon fillet
  • 1 tsp dried dill
  • lime and lemon slices


  • Thaw margarita mix just until slushy. Preheat barbecue to medium. In a small bowl, stir honey with 1 tablespoon (15 mL) tequila and margarita mix. Place salmon on a large platter. Spoon three-quarters of honey-margarita mix overtop. Sprinkle with dillweed. Let salmon stand at room temperature 10 minutes.
  • Place salmon skin-side down on preheated barbecue. Grill with lid closed about 8 minutes, then brush with remaining honey-margarita mix. Don’t turn salmon over. Grill from 6 to 10 more minutes. Salmon is done when a knife tip inserted into centre feels warm. Remove from grill using 1 or 2 large wide spatulas. Insert between skin and flesh, leaving skin on grill. Gently place salmon on a large platter. Drizzle with remaining 2 tablespoons (30 mL) tequila. Garnish with lime and lemon slices.
  • If serving at a buffet, keep fish whole and let guests help themselves. If making ahead, immediately refrigerate salmon after grilling. When cool, cover. It will keep well, covered, in the refrigerator up to 1 day. Serve cold.

Nutrition (per serving)

  • Calories
  • 232,
  • Protein
  • 20 g,
  • Carbohydrates
  • 8.7 g,
  • Fat
  • 11.2 g,
  • Sodium
  • 56 mg.

If you love sipping margaritas, try a fish basted with the same tangy flavour. Our version uses a store-bought margarita mix–all you add is tequila. A large side of grilled salmon is a perfect buffet entrée. It’s delicious served hot, at room temperature or chilled with a squeeze of fresh lime.

Oven roasting

Prepare salmon as you would for barbecuing. Place skin-side down on a foil-lined baking sheet and roast, uncovered, at 450F (230C) for 8 minutes, then brush with remaining honey-margarita mix and continue to roast for 6 to 10 more minutes.