Chili-Tequila Salmon Steaks With Grilled Salsa

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 07/19/21
Chili-Tequila Salmon Steaks With Grilled Salsa

The Spruce / Ali Redmond
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
510 Calories
33g Fat
9g Carbs
39g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 510
% Daily Value*
Total Fat 33g 42%
Saturated Fat 10g 48%
Cholesterol 131mg 44%
Sodium 817mg 36%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 39g
Vitamin C 17mg 85%
Calcium 55mg 4%
Iron 3mg 18%
Potassium 761mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A truly delicious salmon recipe combining the flavors of tequila, chili, and citrus. Topped with grilled tomato salsa, this will quickly become one of your favorite go-to recipes. If you can't find a salmon steak, you can certainly use a fillet. Make sure the skin is left intact, as this will significantly reduce the disintegration of the fish on the grill grates.

Ingredients

For the Marinade:

  • 2 tablespoons lime juice, freshly squeezed from 1 lime

  • 1 1/2 shots tequila

  • 2 tablespoons vegetable oil

  • 1 tablespoon chili powder

  • 2 teaspoons agave syrup, or honey

  • 2 teaspoons cumin

  • 1 to 1 1/2 teaspoons salt, sea salt preferred

  • 1 teaspoon Mexican oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon salt

For the Salsa:

  • 3 medium tomatoes

  • 1 jalapeño

  • 1 pasilla pepper

  • 1 small onion, halved

  • 1 tablespoon vegetable oil

  • 2 tablespoons lime juice, freshly squeezed from 1 lime

  • 1/4 cup cilantro, chopped

  • 1 pinch salt

Steps to Make It

  1. Gather the ingredients.

    Chili-Tequila Salmon Steaks With Grilled Salsa ingredients

    The Spruce / Ali Redmond

  2. Rinse salmon steaks, pat dry with paper towels, and place them into a shallow baking dish.

    salmon steaks in a baking dish

    The Spruce / Ali Redmond

  3. Combine marinade ingredients, pour over salmon, making sure both sides are coated.

    marinade poured over steaks in a baking dish

    The Spruce / Ali Redmond

  4. Cover with plastic wrap and place into the refrigerator for 30 to 40 minutes. Meanwhile, preheat the grill for medium heat.

    salmon and marinade in a baking dish covered with plastic wrap

    The Spruce / Ali Redmond

  5. Brush vegetables with olive oil and place onto grill.

    onion, tomatoes and peppers on the grill

    The Spruce / Ali Redmond

  6. Cook until there is a nice brown color (not too charred) and skin begins to lift on tomatoes.

    grilled vegetables on the grill

    The Spruce / Ali Redmond

  7. Remove from heat, allow to cool for 5 to 10 minutes.

    grilled vegetables on the plate

    The Spruce / Ali Redmond

  8. Slice tomatoes and peppers, making sure to de-seed them. Add these and all salsa ingredients, except cilantro and salt, to food processor. Pulse mixture to preferred consistency. Scoop salsa into bowl, add salt and chopped cilantro leaves. Set aside.

    salsa in a food processor

    The Spruce / Ali Redmond

  9. Remove salmon from baking dish and place onto the grill and cook for 6 minutes. To turn, using a spatula, gently coax fish away from grill grate, and flip over. Cook for addition 6 minutes. Remove from heat, top with 1/4 to 1/3 cup/60 to 80 mL of salsa (depending on size and preference) and serve.

    Chili-Tequila Salmon Steaks With Grilled Salsa on a platter

    The Spruce / Ali Redmond

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