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The Best Grilled Gluten-free Salmon

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Even before we had to start eating gluten-free, we thought this was the best grilled salmon recipe. Thankfully, no changes needed made to make this the best gluten-free salmon recipe too!

The Best Grilled Salmon {Gluten-free}

The Best? Well, even my hubby that doesn’t like seafood loves this salmon! Fresh salmon is glazed with layers of flavor before being grilled in foil until it is flaky tender. This is the only recipe for fish I’ve ever seen him enjoy, and even request! There are a lot of gluten-free salmon recipes out there, but we sure think this is the best!

I enjoyed eating a variety of seafood growing up, whether it was lobster or shrimp at my favorite restaurant, catfish from the store, or fresh caught Rainbow Trout from a lake on a family camping trip. In college, I became friends with a number of people that were from Alaska and all worked in the fishing industry in the summer. That is the first time I can remember eating salmon, and I liked it. It helps when you are introduced to a food by people that have cooked it a lot!

Fast forward a few years and my dear friend Corey had my hubby and I over for dinner and served this salmon. I was skeptical, because I am NOT a mayo lover. My hubby was skeptical, because he is NOT a salmon lover. This dish won us both over! We’ve adapted it just a bit over the years and declare it perfect every time we serve it, which isn’t often enough, according to my 9 year-old!

Is salmon gluten-free?

Yes. Salmon is naturally gluten-free, as is all fresh fish. As with all seafood and meats, it’s a matter of what is added during marinading or cooking. Many times, people will add soy sauce in their marinade for salmon. This recipe does not use any soy sauce or other gluten-containing ingredients.

This “recipe” is unlike most recipes I’ll share on my blog, in that I’m not including measurements. Given the wide variation is size, servings, etc. of salmon, I feel like it would be better to simply walk through the steps and ingredients and then you just use what you need to cover all of the salmon you are cooking for your family or guests.

How to make this grilled salmon:

Best Grilled Salmon Prep

You start by taking your de-boned salmon fillets and cutting a few slits in them to fill with honey. Next you squeeze fresh lemon juice over all the salmon. Then you spread mayo all over, as thin or thick as you’d prefer – I prefer thin, hubby prefers thick. Last, sprinkle with sea salt, pepper, and garlic powder. If you have a gluten-free lemon pepper, that goes really good on this as well.

The salmon cooks up so nicely in foil on our gas grill, and when served, is so tender and flaky. I was so excited to serve and photograph the salmon on this new plate that my hubby brought me back from Israel! There is a little bucket in the middle, surrounded by the two fish. It definitely brings to mind the Biblical story of the loaves and fishes!

The Best Grilled Salmon {Gluten-free}

What to serve with grilled salmon?

When we grow zucchini, then I serve this with grilled zucchini as our vegetable. I also make my baked brown rice to serve.

A simple coleslaw goes well also!

My friend Cindy’s pasta salad for kids would be a great choice too!

Gluten-free Grilled Salmon Recipe:

Yield: 1 serving

The Best Gluten-free Grilled Salmon

The Best Grilled Salmon {Gluten-free}

The amounts of ingredients will vary depending on how wide/thick/long your fillets are and how many you make. Just use as much as you need! Plan on one salmon fillet per person.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • Honey
  • Fresh Squeezed Lemon Juice
  • Light or full-fat Mayonnaise or Mindful Mayo
  • Sea Salt
  • Fresh Ground Pepper
  • Garlic Powder


  1. Use aluminum foil, folded over for added stability, to make a "boat" shape that your salmon fillet can sit in. Spray it with cooking spray. The "boat" edges just help keep your juices from running off.
  2. Take your de-boned salmon fillets and cut a few slits in them to fill with honey. Squeeze fresh lemon juice over all the salmon.
  3. Spread a layer of mayo all over, as thin or thick as you'd prefer.
  4. Sprinkle with sea salt, pepper, and garlic powder.
  5. If you have a gluten-free lemon pepper, that goes really good on this as well.
  6. Grill the salmon, in the foil boat, over direct heat until salmon flakes apart easily with a fork, approximately 8-10 minutes. You won't be flipping the salmon over!


To make this egg-free, just use Mindful Mayo or another similar substitute.

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Pin this to your gluten-free meals board on Pinterest:

Grilled salmon on plate with rice

I hope you and your family enjoy this gf salmon too!

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Monday 20th of April 2015

I am totally not a fan of mayo (had a hard time eating tuna sandwiches after seeing my dad make it with mayo - as a kid I didn't know that was in it!). BUT, I would try this recipe. It looks really yummy!

Suzanne Holt

Saturday 1st of November 2014

Gluten free is important in my family. Thanks for sharing! I have many gluten free boards, and this one made it on to "Gluten Free Tailgating." Will also share it on my Facebook page as well! Thanks.


Thursday 12th of September 2013

This recipe was flavorful and kept the salmon from getting dry! I also liked that I didn't have to marinade it as I sometimes forget to get frozen salmon out in time to thaw, marinade and cook the same night! We will definitely be making this again, thanks for the yummy recipe!

Michelle Palin ~ My Gluten-free Kitchen

Saturday 14th of September 2013

So glad you enjoyed it Rhonda! I can't tell you how often I forget to thaw food in time to marinade, happened today even. Meals like this, that have little prep, are a lifesaver! Thanks so much for rating and commenting!

Valerie A

Thursday 29th of August 2013

I made this tonight with Vegenaise (egg allergy) and our lemon pepper spice mix which already had salt and garlic powder in it. My husband didn't want to be outside in the yucky Texas heat so I broiled it in the oven for about 15 minutes, flipping halfway through. Very yummy!

Michelle Palin

Thursday 29th of August 2013

Valerie, Thanks so much for taking a moment to rate and comment on the recipe. I'm so impressed that you made this right after seeing me post it today. Thanks for the tip on Vegenaise. So glad you enjoyed it!

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