Chef Red to Seattle – I got your Salmon!

Grilled Salmon with Jalapeno & Lime Butter

This week we travel to Seattle, Washington.  Seattle is the birthplace of Starbucks, Jimi Hendrix, grunge music, and much more.  The climate is cold and rainy which may be the reason for the cities high coffee consumption.  Being situated in the Pacific Northwest, Seattle also has a rich history of great fish.  The Seattle fish scene is anchored by the Pike Place Market and the areas great seafood.  So this week I took a spin on a great fish from Seattle, Salmon.  I gave this fish a tropical Tampa feel to cut through all that rain and cold the Bucs will endure this weekend. 


  • 4 (5-6 oz) salmon steaks
  • 1/4 cup vegetable oil
  • 1/2 cup orange juice
  • 4 tablespoons lime juice
  • 1 tablespoon tequila
  • 2 tablespoon grated lime zest
  • 1 clove of garlic minced
  • 1/4 teaspoon garlic salt
  • 2 small jalapeno pepper (minced)
  • 1 tablespoon lime juice
  • ¼ cup unsalted butter at room temperature


In a bowl, stir together vegetable oil, orange juice, 3 tablespoons of the lime juice, tequila, 1 tablespoon lime zest, 1 minced jalapeno pepper, and 1 clove of garlic. Pour the mixture into a shallow baking dish, but reserve a small amount to use as a basting sauce. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.


In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, the other jalapeno pepper, and 1 tablespoon lime zest. Cover the mixture and refrigerate.


After the salmon has marinated, preheat grill for medium heat.  Lightly oil grill the grates and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with jalapeno butter, and serve.


*This recipe yields 4 servings.  Make sure you increase all amounts equally when tailgating with more friends.



“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”




A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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