The Best Gluten-free Grilled Salmon

Name: Gluten-Free Grilled Salmon with Honey Lemon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: Honey; Fresh Squeezed Lemon Juice; Light or full-fat Mayonnaise or Mindful Mayo; Sea Salt; Fresh Ground Pepper; Garlic Powder

This gluten-free grilled salmon uses a simple honey-lemon-mayo marinade with garlic and fresh citrus to create moist, flavorful fillets on the grill. The glaze caramelizes beautifully while the fish stays tender inside.

🌍American 🥗Gluten-Free 🥗Pescatarian 🏷️Grilled salmon

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Mygluten-freekitchen · by Michelle @ MyGluten-freeKitchen.com

Ingredients

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

6 Ingredients

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Instructions

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!

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Tips & Notes

Pro tips

Pat salmon skin-side down on the grill grates to prevent sticking; oil the grates well or use a grilling mat.
Apply the honey-mayo glaze in the final 2–3 minutes of cooking to prevent burning while allowing it to caramelize.
Grill skin-side down first for 3–5 minutes (depending on thickness), then flip once to finish cooking through.
Let fillets rest 2–3 minutes after grilling to redistribute juices and ensure moist meat.

Substitutions

Fresh squeezed lemon juice → bottled lemon juice (use two-thirds the amount)
Sea salt → kosher salt (adjust quantity slightly; kosher salt is less dense)
Honey → maple syrup or agave nectar (use equal amounts)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275°F oven for 10 minutes or serve cold.

Equipment

grill (charcoal or gas) · grilling mat or well-oiled grates

Common Questions

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and reaches 145°F internally. Look for opaque flesh and a slight firmness when pressed.

Can I use bottled lemon juice instead of fresh squeezed?

Fresh squeezed lemon juice provides better flavor, but bottled can work in a pinch. Use about two-thirds the amount since bottled juice is more concentrated.