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Jeff Wright

Grilled Salmon with Habanero-Lime Butter


  • 1/4 cup vegetable oil 
  • 1/2 cup orange juice  
  • 3 Tbsp lime juice
  • 1 Tbsp tequila 
  • 1 Tbsp grated lime zest
  • 1 Tbsp minced habanero pepper 
  • 1 clove garlic, minced 
  • 4 (5-oz) salmon steaks
  • 1/4 cup butter, softened
  • 1/4 tsp garlic salt
  • 1 Tbsp lime juice 
  • 2 tsp minced habanero pepper
  • 2 tsp grated lime zest


In a bowl, stir together the first seven ingredients. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently. In a small bowl, mix together the remaining five ingredients. Cover, and refrigerate. 

Preheat grill for medium heat. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.