Reviewed: Dec. 17, 2007

This is GREAT! I loved this. Me and my mom thought this would be a little dry being cooked right on the grill because we always but ours in foil. But wow this was moist! The only thing I would change is to add a little less lime. And I love lime but it was a little too much tart for my taste I guess. But I am sending this recipe to all my family and we are going to make this again and again!

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mistyp

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Reviewed: Sep. 24, 2007

We really enjoyed this recipe. We substituted Jalapeno peppers for the habanero. They are too spicy for us. The jalepeno still have good flavor to them.

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STRIPEDZEBRAS2

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Reviewed: Sep. 13, 2007

I forgot to buy orange juice and didn't want to go to the store just for that, so I made this without it. Also cooked it in a skillet on the stove top. Apart from that, I made this as written. This was way too spicy for me but Husband said it had a very nice combination of flavors. Thanks, Mike! Nice recipe.

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 5, 2007

I have used this same marinade and butter recipe with chicken breasts and it is fabulous!! The cooking time is a bit longer but the flavor is wonderful.

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llevens

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Reviewed: Aug. 6, 2007

This recipe received rave reviews at my house. I followed the recipe exactly except for leaving out lime zest, the juice alone gave it lots of flavor. Adults & kids loved it. The habanero-lime butter was delish on the fish, our bread and the grilled veggies I made to go with the meal.

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 23, 2007

This recipe was decent. You need to use the full amount of oil to take advantage of all the flavors. I made it once without the full amount and we didn't end up finishing it. I think I would marinate it longer and perhaps not baste too much. Overall a very light recipe, worth doing again with some tweaking for personal preferences.

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natasha

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Reviewed: Jun. 11, 2007

This was awesome! I used scotch bonnet peppers from our new plant and I should have worn gloves ^_^ The butter was great on bread and on the fish as well. I will defn make this again. Yummy!

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violetaria

Cooking Level: Beginning

Home Town: Pompano Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 26, 2007

I will be making this recipe again. It was awesome. I didn't use tequila.

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TexJess

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Reviewed: May 7, 2007

I'm really picky when it comes to how fish is prepared, but this recipe was really good. I substited jalapenos for the habaneros, and it came out good. This will go in my favorites.

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Apr. 9, 2007

Both me and my man liked this recipe. I omitted the tequila (we aren't tequila drinkers) and used part jalapeno and part habanero pepper to play it safer with the heat. It was still plenty spicy and had a nice south-of-the-border flare.

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tigrlily3I

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Reviewed: Feb. 5, 2007

We liked this a lot but it didn't knock our socks off. I would rate it 4 1/2*s if I could. I cooked this inside on a grill pan, left the habaneros full strength in the marinade (only marinaded for about a couple of hours) but decreased them by almost half in the butter. It had a nice, residual heat w/out too much intensity. Serve it w/ a salad & a frozen, southwestern blend of veggies (corn, poblano peppers, black beans, onions)...the butter was excellent on the veggie blend as well as the salmon. Not our favorite salmon recipe but a definite repeater...thanks Mike Smith!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 10, 2007

This was great as is. I did not have to change a thing! I added the butter to some brown rice and served with snow peas (when eaten after the spicy salmon and rice, it tamed the intenisty a little).

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eayers

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Jan. 6, 2007

This was awesome!!! My whole family admitted it was the best salmon they have ever had! I marinated for 1hr20min but I wish I did more for I feel the lime would have came out more. The butter was to hot I couldn't taste the fish so I recommend just pouring plain old melted butter over it. I grilled the salmon on a cedar plank too. I cannot think of a better meal. It went great with wild rice.

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JShayy

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Reviewed: Dec. 29, 2006

I thought it was great. It didn't even need the butter, but was even better with it. I thought it would be too spicy, but wasn't at all! Thanks Mike!

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knicolelynch

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Reviewed: Nov. 12, 2006

THE GREATEST!!! This is the one that won him over... He's not much of a fish eater, but he loved loved loved it! Will definitely be cooking this one at least once a month.

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ray's wifey

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Reviewed: Oct. 31, 2006

Excellent!! I baked it on a brolier pan sprayed with Pam at 450 for 30 minutes instead of grilling. I used 0 calorie "spray butter" instead of regular butter to reduce calories. It turned out delicious and is a favorite in my house. I forgot this from a previous experience with habaneros - WEAR GLOVES!! One day I'll try cooking it on the grill, I'm certain it will be even better. Thanks!

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Valerie

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2006

Delicious! This was so perfect for my husband and I. We love spicy and were very pleased this wasn't sweat-on-the-brow spicy. Yum!

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Maria

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Oct. 21, 2006

This was excellent! I think I am going to have to sub another pepper for the habanero because it is too hot for me.

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Chef Mike

Cooking Level: Expert

Home Town: Great Falls, Virginia, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 12, 2006

OHHHHHH! LORDY!!! This is the best grilled salmon recipe we have ever tried! We did not use the tequila or marinate for 2 hrs, imagine if we did!! Salmon steaks was our choice cut. If you are ever in Belize, purchase Marie Sharp's Green Habanero pepper sauce at the local grocery store. (Not at the airport, 3x as much money)Use it instead of going through the trouble of burning fingers when chopping the peppers. Enjoy!!!

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tbelle

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Reviewed: Aug. 21, 2006

This is by far one of the best meals I have ever had. This is so good. The butter is so good on asparagus, too. Try it even if your not a big fan of Salmon. I have used both habanero pepper (my grocer doesn't always have it) and jalepeno peppers. I prefer the jalepenos. You will not be dissapointed.

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Bellesmomma

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Grilled Salmon with Habanero-Lime Butter

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