Recipe of Grilled Salmon with a Whiskey Marinade

Succulent salmon, marinated in whiskey, soy and garlic before being grilled then topped with grilled asparagus and cannellini beans bathed in lemon and olive oil. This recipe of grilled salmon with whiskey marinade is a fantastic date night meal that only takes a few minutes to prepare, albeit the marinating process takes a little bit. 

Although, this is not our first foray into whiskey marinated salmon:

Orange, Whiskey Cedar Plank Salmon

Whiskey, Maple Syrup Salmon

We also have Dijon Dill Salmon

And finally this life hack with Brown Bag Salmon

Recipe of Grilled Salmon Ingredients

Salmon

• 2-4 salmon filets, about 7 ounces each (skin-on, de-scaled)
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 2 tbsp whiskey

Asparagus Topping

• 1 bunch trimmed asparagus
• 15 ounces (1 can) cannellini beans drained
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 cup Italian parsley finely chopped
• 2 tbsp olive oil (divided)
• Salt & Pepper to taste

Marinate the Salmon

In a small bowl, combine the whiskey, soy sauce, garlic, and half of the olive oil and stir to combine, then add salmon to marinate for 30 minutes up to 2 hours

When the salmon is almost done marinating whether 20 minutes in or 110 minutes, preheat the grill to 400F

Grill the asparagus:

The goal is to simply get some char along the outside and then pull from the grill. 

Season with salt & pepper

Once cooled, half the asparagus lengthwise and cut into 1” pieces:

Then, in a mixing bowl, combine cooled asparagus, beans, lemon juice & zest, parsley and remaining olive oil:

How to Make Grilled Salmon

While salad marinates, grill salmon for 3 minutes and rotate a quarter turn, then flip the salmon and repeat for the other side until the salmon hits an internal temperature of 145F:

The goal is to simply crisp up that salmon skin and get some char on the meat side while taking the grilled salmon to the internal temp of 145F

What temperature for grilled salmon too?

The optimum temp for grilled salmon is 145F which is medium rare. 

Finally, plate with the grilled asparagus and cannellini bean topping:

Recipe of Grilled Salmon with Whiskey Marinade Recap

Grilled salmon is amazing on its own. That whiskey marinade takes it to another level. And thus the asparagus and cannellini bean topper takes this from great to gourmet. Pull this one out when you need to impress that special someone!

If you have any questions or comments, feel free to leave them below or send me an email.

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If you dig Heather’s content, you can find Heather’s website for more recipes (and some incredible baked recipes from the Cake Doll herself) and she has some other awesome recipes here.

Recipe Card:

Print Recipe

Recipe of Grilled Salmon with Whiskey Marinade

Recipe of grilled salmon starts with a whiskey, soy and garlic marinade then grilled and topped with asparagus and cannellini beans bathed in lemon & olive oil.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Entree, Main Course, Salmon

Cuisine: American, American Fare, Fish, Salmon, Seafood

Keyword: Asparagus, Black Garlic, cannellini beans, Grilled Asparagus, Grilled Salmon, Recipe of Grilled Salmon, Salmon, Soy Sauce, Whiskey, Whiskey Marinade

Servings: 2 People

Ingredients

Grilled Salmon

• 2-4 Salmon filets, 6-7 ounces each Skin on, de-scaled
• 2 tbsp Soy sauce
• 1 tbsp Minced garlic
• 2 tbsp Whiskey

Asparagus Topping

• 1 bunch Trimmed asparagus
• 15 ounces Cannellini beans (1 can), drained
• 1 tbsp Lemon juice
• 1 tsp Lemon zest
• ½ cup Italian parsley, finely chopped
• 2 tbsp Olive oil
• Salt and pepper to taste

Instructions

• Combine the whiskey, soy and garlic and coat the salmon. Set in the fridge to marinate for 30-120 minutes.
• While the salmon is marinating, prep the grill. Crank the cooker up to 400F and grill the trimmed asparagus. Once it gets some nice char on the outside and is a little al dente, season with salt and pepper and remove from the heat to cool
• Once the asparagus cools, slice in half, lengthwise and then cut into 1 inch pieces. Combine the asparagus with the beans, lemon juice, lemon zest, parsley, olive oil and salt and pepper to taste.
• While the topping marinates in the olive oil and lemon, grill the salmon on both sides, looking for some char on the meat side and crisp up the skin on the other side.
• When the grilled salmon hits 145F remove from the grill, top with the asparagus and cannellini beans.
• Serve and enjoy

Heather Walker

Heather Walker has been successfully creating and competing in food since 2010. She has won over $100,000 in cash, prizes, worldwide travel, television appearances and print publications. Some of her biggest wins have come from companies such as Bertolli Olive Oil, Pepsi, Kraft and Kenmore. In 2014 and 2015, Heather finished as a top five finalist at the World Food Championships, an achievement that earned her a commendation from Arizona Governor Doug Ducey. She made her Food Network debut in 2016, where she won the pilot episode of Bakers vs. Fakers. She then followed up with two more Food Network wins in 2019. Heather is a regular contributor to the popular Phoenix morning news show “Good Morning Arizona” as a family food expert and regularly publishes recipes on her website www.phoenixfamilyfoodie.com. Her personal culinary arsenal contains over 300 recipes, with countless print and video publications for restaurants, websites and international culinary brands.

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This article was initially published on: August 22, 2025