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.
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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.
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.
Spread a layer of mayo all over, as thin or thick as you'd prefer.
Sprinkle with sea salt, pepper, and garlic powder.
If you have a gluten-free lemon pepper, that goes really good on this as well.
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!
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.
grill (charcoal or gas) · grilling mat or well-oiled grates
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.
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.
15–30 minutes is ideal for flavor without over-marinading. Longer marination may make the mayo coating break down on the grill.
Yes. Full-fat or light mayo both work well. Vegan mayo substitutes work too, though the flavor will differ slightly.
Plan for one salmon fillet per person. Adjust marinade quantities based on the total weight and thickness of your fillets.
