Tequila Lime Salmon

New Mexico Crossing Sign

Need a fabulous but easy recipe? Here it is. Marinate your salmon steaks in tequila and lime juice. After a day spent cruising with our friend Joey (no not that kind of cruising, Dear Reader- my life is more tame than you can imagine, trust me) and seeing some of the stunning (dare I say, breathtaking!) overlooks and canyons in northern New Mexico, we turned our little Honda Fit around and jetted back to our casita, hungry, a bit sun washed and giddy (swaying on a high altitude precipice will do that to you).

Once home we raided the refrigerator. As luck (some might say, near-genius) would have it, I had three wild salmon steaks blissfully marinating in tequila, lime juice, and minced garlic. And Joey brought the cutest little perky heads of Belgian endive, a bag of organic spinach, and three flavors of Haagen Daz sorbet for dessert (mango, raspberry, and lemon). Now do you see why I adore him?

Tequila-Lime Salmon Recipe
We plated the salmon steaks on a bed of wilted spinach braised with a touch of extra virgin olive oil, sea salt and ground pepper, and a hint of balsamic vinegar while Dashing Husband chose to keep his spinach crisp and raw with a scant drizzle of olive oil. Both ways were good! The endive was trimmed and halved then braised in a little olive oil and chopped garlic - this was Joey's contribution, and Babycakes, it was too yummy.


3 to 4 wild Alaskan salmon steaks
2/3 cup tequila
1/3 cup fresh lime juice
1/3 cup extra virgin olive oil
5 cloves of garlic, chopped
Pinch of organic brown sugar
Dash of GF Worcestershire sauce


Combine the marinade ingredients in a large measuring cup (tequila through Worcestershire). Place the salmon steaks in a wide shallow bowl and pour the marinade over the steaks. Cover, and pop in the fridge.

Go sightseeing for the afternoon.

When you return, put on a pot of brown rice (add Old Bay Seasoning and a dab of olive oil), wash and cut a few vegetables (endive, and spinach, and carrots work) and chop copious amounts of garlic.

Make some ice cold lemonade.

Play music. Talk about life and politics and religion (everything your mother told you not to talk about).

When the rice is done, turn on your oven- 400ºF will work.

Arrange the salmon steaks skin side down on a broiler pan or other shallow baking pan.

Pour the marinade into a saucepan.

Place the salmon in the oven on a rack near the top.

Turn the burner on under the saucepan and start reducing the marinade to make your tequila sauce; keep it at a gentle simmer; stir now and then, between witty repartee and snorts of laughter.

Meanwhile, quickly braise the endive, and the spinach (in two different pans) and saute the carrots (yup, in another pan).

Keep an eye on the salmon steaks while all the braising and sauteing is going on- this is why Chefs get the big bucks. After about 6 minutes, turn the salmon over and cook briefly to crisp the skin. Cook till fork tender, maybe a minute.

You're ready to plate. Spoon the tequila sauce over the steaks.

Light some candles. Live a little.


Ivonne said...

What a way to end the day! Note to self: must buy tequila!

Kalyn said...

Yum, Yum, Yum!

veuveclicquot said...

Oh YUM! This looks delicious. How fortunate that I have some tequila lying around... :)

sher said...

Beautiful--you can see the lovely color of wild salmon coming through in the photo.

michelle said...

Mmm...anything with alcohol gets my vote for a delicious dish! I've been slurping up every word of all of your posts since you moved in (and sadly, the last time since I was around and blogging), and I must say that every post has been wonderful, full of insight, gorgeous words, and beautiful pictures. Thanks for keeping up on me while life has had me off my usual track - I look forward to seeing what's coming from you in the future! And what a lovely new home, and blog, you've settled in to!

Ellen said...

Whoa. That looks divine. Simple and divine. I see that are faring well in your new digs. So happy for you!

Garrett said...

I love all your food! The New Mexican flare is fabu.

k a r i n a said...

Ivonne ~ Must!

Kalyn ~ Yup.

Veuveclicquot ~ Fortunate, indeed.

Sher ~ Thank you - you are very sweet.

Michelle ~ My heartfelt thanks.

Ellen ~ Great to see you!

Garret ~ After [finally] moving here, I couldn't agree more. ;-)

Kalyn said...

I'm featuring this recipe on my blog today as one of my South Beach friendly recipes of the week. It includes your photo (with a photo credit for you, of course) and a link to the recipe. Let me know if you have any thoughts about me using the recipe.

k a r i n a said...

Hi Kalyn!

Thank you so much! I'm honored.

Anonymous said...

Which tequilas are gf? Also, have you ever used another form of alcohol instead when making salmon?

Karina said...


Tequilla is naturally gluten-free. It is derived from the agave cactus.

What other alcohols with salmon? White wine is good.


MissyZ said...

I slightly changed this recipe today by halving the marinade, reducing the amount of oil and actually baking the salmon IN the sauce. I have to say it was one of the most delicious ways of eating salmon that I've had yet!

I served mine cold with new potatoes and a heapful of baby salad leaves - the marinade / sauce makes a lovely salad dressing!

Karina Allrich said...

Hi Missy Z!

I love the idea of cooking the salmon in the sauce - and also using it as a dressing on the greens. Super yummy.

Thanks for stopping by to share your version.



Anonymous said...

You are my hero! My husband was just diagnosed with MS. His diet (we are all on it for support and health) GF,DF,CF,soy free, sugar free, yeast free, no lentils and no legumes...not much left I thought, until I found you! Thank you so much for brightening my days!! and meals too :-) Dannielle