1 pound salmon fillet, cut into 6 pieces
1/4 cup each silver or white tequila
Fresh lime juice from about three limes
Fresh orange juice from one orange
Coarse salt and ground pepper
1 jalapeño, seeded and minced
In a medium nonreactive bowl, stir together the salmon, tequila, lime juice, orange juice and season with salt and ground pepper. Cover with plastic wrap and refrigerate 20 minutes.
Heat a grill or grill pan to medium-high. Lightly oil the hot grill.
Grill salmon until opaque throughout, which takes about 8 – 12 minutes, flipping once.
Transfer to a platter and top with minced jalapeño or chives. Serve salmon with lime wedges.