Reviewed: Aug. 5, 2006

If there was a 'better than sex salmon', this would be it!!! Easy to make, just the right amount of heat, and the butter was to die for!! Made as stated. Served on a bed of rice. DON'T skip out on the grilling!!

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 2, 2006

It doesn't get any better than this! Good for reds, silvers, and kings. This is an awesome combination of flavors.

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HOPHEAD

Cooking Level: Expert

Home Town: Eldon, Iowa, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 20, 2006

This was easy to prepare. I used the amount of habaneros called for in the recipe and it was not too spicy. Wonderful citrus flavor with a small kick.

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Jennifer

Cooking Level: Intermediate

Living In: Bedford, Texas, USA

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Reviewed: May 3, 2006

Good flavor. I used swordfish, didn't have tequila and cooked in the oven because it was raining outside. I will try step by step next time.

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JENN_77

Cooking Level: Expert

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Reviewed: Mar. 23, 2006

Soooooooo good. One of our favorite meals.

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Reviewed: Mar. 19, 2006

Pretty good, not as hot as it sounds like it will be, so don't be scared of it. The habanero flavor really comes out in this dish.

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Reviewed: Mar. 8, 2006

This recipe is amazing! I have been looking to add more fish to my home cooking, but have always been bored by salmon. This sounded interesting b/c we like spicy in my house, and it was perfect! I actually forgot the butter in the fridge when we started eating and the salmon was still good on its own, but then I remembered the butter and WOW! I plan to do what some others have mentioned and make a big batch of butter to use with other things. Really do be careful with the peppers. My fingers are still burning a day later. Thanks for the recipe, Mike Smith!

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ChrissieO

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Reviewed: Feb. 1, 2006

Awesome!

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KRISTINAHOFFERT

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Reviewed: Jan. 7, 2006

dissapointed

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CARWRIGHT

Cooking Level: Expert

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Reviewed: Dec. 29, 2005

This was great, Though it would be too spicy for my wife, but she thought it was just fine. Used with salmon and whitefish, both turned out equally well.

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G. L. Muller

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Reviewed: Nov. 20, 2005

very good. The salmon needs to be marinated longer to really retain the flavor though. Also, I only added about half the recommended amount of habanero peppers because I was afraid it would be too spicy. Turned out great.

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shayla

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Oct. 18, 2005

Wonderful recipe, thanks for a great idea!! I sprinkled a little lime zest on the salmon while on the grill... everybody loved the flavor. That butter is deceptively spicy!! Takes a couple of minutes before it starts to bite. This one is a sure repeat.

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SHAGADELIC007

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Sep. 28, 2005

I didn't have time to marinade the salmon, but was still wonderful with just the habanero lime butter

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MSRYOKI

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Fairfield, California, USA

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Reviewed: Jul. 28, 2005

Being an Alaskan resident and having traveled extensively throughout the state I have had the opportunity to sample many salmon recipes. This dish became an instant favorite from the first bite. The wonderful combination of ingredients coupled with fresh Sockeye was refreshingly different. I look forward to introducing this to my family and friends. Thanks so much for a great recipe.

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Cigarro

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Reviewed: Jul. 19, 2005

This was awesome! The butter makes this dish! I omitted the habanera from the butter because I was worried about it being too spicy for me and others, but I regretted having done so. The salmon itself wasn't spicy at all. I couldn't even taste a hint of spicy. However, this was still an incredible dish and will definitely make it again but with the habanera in the butter next time. Thanks for a spectacular recipe!

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CHRISTINGORDY

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Reviewed: Jul. 11, 2005

This was spectacular!! Rave reviews. Had to make a couple of adjustments because didn't have certain ingredients - used 1/2cup fresh lemon juice and 1Tbsp brown sugar instead of orange juice, used 1/4tsp dried habanero flakes in the marinade & 1/4tsp same in butter. Served with lime crema (1/2cup plain yoghurt, zest of one lime, juice of 1/2 lime) and coconut rice. Amazing!!!!

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Jessica from Calgary

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 29, 2005

This recipe was good but, more than anything, I am positively addicted to the habenero lime butter. I make a bunch and re-refridgerate it in an old butter tub so that I always have it on hand. I put it on corn on the cob and other fresh veggies...even on cornbread and biscuits.

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JILLYBEAN14

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Reviewed: Jun. 20, 2005

Made this for Father's Day, the habanero gives it excellent flavor. I agree with previous posters, the butter portion of this could be halved or eliminated.

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CINNAMONGIRL532

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Reviewed: Jun. 19, 2005

this was excellent! the sauce was very spicy, just the way i like it.

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MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 13, 2005

Made this yesterday for an eary fathers day BBQ. Everyone loved it and we will definitely make it again. I left the habenaro out of the butter (my mother-in-law does not like spicy food) but did put it in the marinade. I marinated it overnight in a zip lock bag. Perfect.

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ShanNBearzMom

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Grilled Salmon with Habanero-Lime Butter

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