10 Grilled Salmon Recipes Gas Grill for Perfect Summer Dinners
Grilling salmon on a gas grill is a foolproof way to achieve juicy flavorful fish with minimal effort. Whether you prefer a simple seasoning or a bold marinade these recipes will elevate your summer dinners. Below you’ll find pro tips ingredient lists and step-by-step instructions for restaurant-quality results.
1. Classic Lemon-Garlic Grilled Salmon
Why it works: The bright acidity of lemon and richness of garlic complement salmon’s natural oils while the gas grill ensures a crispy exterior.
Ingredients:
- 1.5 lbs center-cut salmon fillet (skin-on)
- 3 tbsp extra virgin olive oil
- 4 garlic cloves (minced)
- Zest and juice of 1 lemon
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions:
- Prep the salmon: Pat dry with paper towels. Brush flesh side with olive oil.
- Make the marinade: Mix garlic lemon zest/juice oregano salt and pepper. Rub onto salmon. Let sit 20 minutes.
- Grill: Preheat gas grill to 450°F. Oil grates. Place salmon skin-side up first. Grill 3–4 minutes flip then cook skin-side down for 4–5 minutes until internal temp reaches 130°F.
- Rest: Let sit 5 minutes before serving.
Pro tip: For deeper flavor marinate for up to 2 hours but avoid over-marinating with citrus to prevent “cooking” the fish prematurely .
2. Spicy Harissa-Honey Glazed Salmon
Why it works: The sweet-spicy glaze caramelizes on the grill creating a sticky flavorful crust.
Ingredients:
- 1 lb salmon fillet
- 2 tbsp harissa paste
- 1 tbsp honey
- 1 tsp lime juice
- 1 tsp smoked paprika
- ½ tsp salt
Instructions:
- Glaze: Whisk harissa honey lime juice paprika and salt.
- Prep salmon: Brush glaze onto flesh side.
- Grill: Heat grill to 400°F. Grill skin-side down for 6 minutes flip and brush with more glaze. Cook 2–3 minutes until 135°F internally.
Pro tip: Use a silicone brush to avoid burning the glaze .
3. Cedar-Plank Salmon with Dill
Why it works: Cedar planks infuse smoky flavor and prevent sticking.
Ingredients:
- 1 salmon fillet (skin-on)
- 1 cedar plank (soaked 1 hour)
- 2 tbsp melted butter
- 1 tbsp fresh dill (chopped)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Season: Brush salmon with butter then sprinkle dill garlic powder salt and pepper.
- Grill: Place salmon on soaked plank. Grill over medium heat (375°F) for 12–15 minutes lid closed.
Pro tip: Spritz the plank with water halfway through to prevent flare-ups .
4. Soy-Ginger Glazed Salmon
Why it works: A savory-sweet marinade with umami depth.
Ingredients:
- 1.5 lbs salmon
- ⅓ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp grated ginger
- 2 garlic cloves (minced)
Instructions:
- Marinate: Mix soy sauce sugar ginger and garlic. Marinate salmon 30 minutes.
- Grill: Cook skin-side down for 6 minutes at 400°F then flip and glaze. Cook 2 more minutes.
Pro tip: Reserve some marinade to boil and serve as a sauce .
5. Mediterranean Herb-Crusted Salmon
Why it works: A dry rub with herbs adds texture and aroma.
Ingredients:
- 1 lb salmon
- 2 tbsp olive oil
- 1 tsp each: dried oregano cumin coriander
- ½ tsp Aleppo pepper
- 1 tsp salt
Instructions:
- Rub: Mix herbs and oil into a paste. Coat salmon.
- Grill: Cook at 450°F for 4 minutes per side.
Pro tip: Press the rub gently to adhere .
6. Maple-Mustard Glazed Salmon
Why it works: The sweet-tangy glaze caramelizes beautifully on the grill adding a rich sticky finish.
Ingredients:
- 1.5 lbs salmon fillet (skin-on)
- 3 tbsp Dijon mustard
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
Instructions:
- Make the glaze: Whisk mustard maple syrup vinegar paprika salt and pepper.
- Prep salmon: Brush glaze generously over the flesh side.
- Grill: Preheat gas grill to 400°F. Grill salmon skin-side down for 5 minutes then flip and brush with more glaze. Cook 3–4 more minutes until internal temp reaches 130°F.
Pro tip: For extra caramelization broil for 1 minute after grilling.
7. Blackened Cajun Salmon
Why it works: A bold spicy crust locks in moisture while adding a smoky kick.
Ingredients:
- 1 lb salmon fillet
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning (salt-free preferred)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne (adjust for heat)
Instructions:
- Season: Rub salmon with olive oil then coat evenly with spices.
- Grill: Heat grill to high (450°F+). Sear salmon 2 minutes per side then reduce heat to medium and cook 3–4 more minutes until flaky.
Pro tip: Open grill lid occasionally to control smoke and prevent burning.
8. Teriyaki Pineapple Salmon Skewers
Why it works: Grilled pineapple adds sweetness while teriyaki keeps the salmon juicy.
Ingredients:
- 1 lb salmon (cut into 1.5″ cubes)
- 1 cup fresh pineapple chunks
- ⅓ cup teriyaki sauce (alcohol-free)
- 1 tbsp sesame oil
- 1 tsp grated ginger
- Wooden skewers (soaked 30 mins)
Instructions:
- Marinate: Toss salmon with teriyaki sesame oil and ginger. Marinate 20 minutes.
- Skewer: Alternate salmon and pineapple on skewers.
- Grill: Cook on medium-high (375°F) for 3 minutes per side basting with extra marinade.
Pro tip: Use a grill basket if skewers are unstable.
9. Pesto & Parmesan Crusted Salmon
Why it works: Pesto adds herbaceous freshness while Parmesan creates a golden crust.
Ingredients:
- 1 lb salmon fillet
- ¼ cup basil pesto (store-bought or homemade)
- 2 tbsp grated Parmesan
- 1 tbsp lemon juice
- 1 tsp garlic powder
Instructions:
- Coat: Spread pesto over salmon then sprinkle Parmesan.
- Grill: Cook at 400°F skin-side down for 6–8 minutes (no flipping). Finish with lemon juice.
Pro tip: Add breadcrumbs for extra crunch.
10. Smoky Paprika & Lime Salmon
Why it works: Smoked paprika mimics wood-fired flavor and lime brightens the dish.
Ingredients:
- 1.5 lbs salmon
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp cumin
- Zest and juice of 1 lime
- ½ tsp salt
Instructions:
- Rub: Mix oil paprika cumin lime zest and salt. Massage onto salmon.
- Grill: Cook at 425°F for 4 minutes per side. Squeeze lime juice before serving.
Pro tip: Add a dash of honey for balance.
Key Tips for Grilling Salmon on a Gas Grill
- Skin-on for stability: Prevents sticking and retains moisture.
- Oil the fish not the grates: Reduces flare-ups.
- Don’t overcook: Remove at 125–130°F; it’ll rise to 145°F while resting.
- Use high heat: 450–500°F for a good sear.
- Flip once only: Prevents flaking.
These recipes showcase the versatility of gas-grilled salmon from bold glazes to subtle herb crusts. Pair with grilled veggies or a fresh salad for a complete meal. For more ideas explore the linked sources!
