Tequila Lime-grilled Salmon

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Purchased from the Zimmerman Estate in Terrell, Texas in 1989. Dated 1962. I have made this on several special occasions and it is always gobbled right up.



  1. Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish.
  2. Add salmon to marinade; turn several times to coat.
  3. Cover, if needed, and refrigerate for 1 hour (or longer), turning salmon over after 30 minutes.
  4. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness.