The Best Gluten-free Grilled Salmon Recipe
This recipe for the Best Gluten-free Grilled Salmon offers a simple and delicious way to prepare flaky, flavorful salmon using a unique foil boat method to keep juices and flavors intact. Enhanced with honey, fresh lemon juice, and a creamy mayo coating, this dish is perfect for a quick, healthy, and naturally gluten-free meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salmon Preparation
- 1 salmon fillet, de-boned (approximately 6 ounces)
- Honey, about 1 tablespoon
- Fresh squeezed lemon juice, 1 tablespoon
- Light or full-fat mayonnaise or Mindful Mayo, 1 to 2 tablespoons
- Sea salt, to taste
- Fresh ground pepper, to taste
- Garlic powder, about 1/4 teaspoon
- Optional: gluten-free lemon pepper seasoning, to taste
- Cooking spray, for the foil boat
- Aluminum foil, to create the foil boat
Instructions
- Prepare the foil boat: Fold a piece of aluminum foil over for added thickness and shape it into a small boat form that will hold your salmon fillet. Spray the foil lightly with cooking spray to prevent sticking and to help hold the juices.
- Prepare the salmon fillet: Take your de-boned salmon fillet and slice a few small slits into the flesh. These slits will be filled with honey later to infuse sweetness throughout the fish.
- Add honey and lemon juice: Spoon honey directly into the slits you've made in the salmon. Then, evenly squeeze fresh lemon juice over the entire surface of the fish to brighten the flavors.
- Apply mayonnaise: Spread a thin or thick layer of your chosen mayonnaise all over the salmon. This creamy layer adds moisture and helps keep the fish tender during grilling.
- Season the salmon: Sprinkle sea salt, freshly ground black pepper, and garlic powder evenly across the mayo-coated salmon. If you like, add gluten-free lemon pepper seasoning to enhance the taste even more.
- Grill the salmon: Place the foil boat with the salmon over direct heat on your grill. Cook without flipping for approximately 8 to 10 minutes, until the salmon flakes easily with a fork. The foil boat keeps the juices contained and ensures even cooking.
Notes
- You can use either light or full-fat mayonnaise or opt for a mindful mayo alternative based on preference or dietary needs.
- Leaving the salmon skin on is optional; skin can help retain moisture and add flavor, but make sure it is well cleaned.
- Keep the grill lid closed as much as possible to maintain a consistent temperature and speed cooking.
- Check for doneness by testing if the salmon flakes easily with a fork; an internal temperature of 145°F is recommended.
- This recipe is perfect for anyone following a gluten-free diet.
- If you do not have a grill, you can replicate this method on a stovetop grill pan or bake it in the oven at 400°F for about 12-15 minutes.