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1
Thaw margarita mix just until slushy.
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2
Preheat barbecue to medium.
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3
In a small bowl, stir honey with 1 T (15 ml) tequila and margarita mix.
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4
Place salmon on a large platter.
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5
Spoon three-quarters of honey-margarita mix overtop.
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6
Sprinkle with dillweed.
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7
Let salmon stand at room temperature for 10 mins.
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8
Place salmon skin-side down on preheated barbecue.
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9
Grill with lid closed about 8 mins, then brush with remaining honey-margarita mix.
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10
Don't turn salmon over.
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11
Grill from 6 to 10 more mins.
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12
Salmon is done when a knife tip inserted into centre feels warm.
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13
Remove from grill using 1 or 2 large wide spatulas.
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14
Insert between skin and flesh, leaving skin on grill.
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15
Gently place salmon on a large platter.
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16
Drizzle with remaining 2 T (30 ml) tequila.
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17
Garnish with lime and lemon slices.
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18
If serving at a buffet, keep fish whole and let guests help themselves.
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19
If making ahead, immediately refrigerate salmon after grilling.
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20
When cool, cover.
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21
It will keep well, covered, in the refrigerator up to 1 day.
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22
Serve cold.
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23
OVEN ROASTING: Prepare salmon as you would for barbecuing.
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24
Place skin-side down on a foil-lined baking sheet and roast, uncovered, at 450u00b0F (230u00b0C) for 8 mins, then brush with remaining honey-margarita mix and continue to roast for 6 to 10 more mins.
