Tequila-agave salmon (Salmón al tequila) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 363) by Sandra A. Gutierrez

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Accompaniments: Chopped salsa (Pico de gallo); Poblano cream (Crema fría de chile poblano)

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Notes about this recipe

  • rmardel on May 23, 2026

    This was a mild preparation that yielded lovely salmon. I agree with bernalgirl about halving the agave, it bordered on too sweet for me, but I also found the sweetness brought a complexity to the salmon. Just as I was preparing to cook, massive thunderstorms rolled in so I did not cook this on the grill, rather using a smoking hot cast-iron pan. The results were wonderful, salmon that was slightly caramelized on the outside but still medium rare at the center, with tender, juicy flesh throughout.

  • bernalgirl on May 21, 2026

    This is a very mild preparation and the cooking directions are dead on. I halved the agave and that was still too much for my teen and I, although the others didn’t think so. The salmon came out medium rare at the thickest point, just as I like it, but I missed the flavor and texture imparted by grilling on both sides.

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