Grilled Salmon with Habanero-Lime Butter

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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The fish:

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

Habanero butter:

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 vegetable oil, orange juice, 3 Tbsp. lime juice, tequila, 1 Tbsp. lime zest, 1 Tbsp. habanero pepper and garlic. Reserve a small amount to use as a basting sauce. Pour the remainder into a shallow baking dish with the salmon and turn to coat. Cover and refrigerate for 2-4 hours, turning frequently.

To make the habanero butter:

In a small bowl, mix together the softened butter, garlic salt, 1 Tbsp. lime juice, 2 tsp. habanero pepper and 2 tsp. of lime zest. Cover and refrigerate.

Preheat the grill for medium heat. Lightly oil the grill grate and place the salmon on the grill. Cook the salmon for 5-8 minutes per side or until the fish can be easily flaked with a fork. Transfer to a serving dish and top with the habanero butter. Serve immediately with hot tortillas and ice-cold beer.

Recipe by Mike Smith.