Whiskey Glazed Grilled Salmon
A smoky-sweet whiskey glazed grilled salmon paired with crisp asparagus, perfect for an easy, healthy, and flavorful dinner.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 tablespoons whiskey (preferably smooth, slightly sweet bourbon)
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground black pepper
- 4 salmon fillets (about 6 ounces or 170 grams each), skin-on
- 1 bunch fresh asparagus (about 1 pound or 450 grams), trimmed
- 2 tablespoons olive oil
- Salt to taste (kosher or sea salt preferred)
Instructions
- Prepare the Whiskey Glaze (5 minutes): In a mixing bowl, whisk together whiskey, brown sugar, soy sauce, minced garlic, lemon juice, and black pepper until the sugar dissolves and the mixture is smooth.
- Prep the Salmon (5 minutes): Pat the salmon fillets dry with paper towels. Lightly brush each fillet with olive oil and season with a pinch of salt.
- Trim and Season Asparagus (3 minutes): Snap off the woody ends of the asparagus. Toss the spears in 1 tablespoon of olive oil and sprinkle with a little salt. Set aside.
- Preheat the Grill (10 minutes): Heat your grill to medium-high (about 400°F or 204°C). Clean and lightly oil the grates to prevent sticking.
- Grill the Salmon (8-10 minutes): Place salmon fillets skin-side down on the grill. Cook for 4-5 minutes without moving to get a good sear. Brush a generous layer of whiskey glaze over the top, then carefully flip the salmon. Grill another 3-5 minutes, basting with glaze once or twice more. Salmon should flake easily and reach 125°F (52°C) for medium doneness.
- Grill the Asparagus (5-7 minutes): While salmon cooks, place asparagus spears perpendicular to grill grates or use a grill basket. Turn occasionally until tender and slightly charred.
- Final Touches: Remove salmon and asparagus from grill. Let salmon rest for a couple of minutes. Drizzle asparagus with leftover glaze or a squeeze of fresh lemon.
Notes
To prevent glaze burning, apply it mostly toward the end of grilling. Oil the fish, not the grill, to avoid sticking. Use a meat thermometer to check for doneness (125°F for medium). For gluten-free, substitute soy sauce with tamari. Whiskey can be substituted with apple cider or white grape juice with vinegar for a non-alcoholic version. Rest salmon after grilling to lock in juices. Avoid overcrowding the grill for even cooking.
Nutrition
- Serving Size: 1 salmon fillet (6 o
- Calories: 375
- Sugar: 9
- Sodium: 550
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
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