5 Grilled Salmon Recipes for Summer
These five grilled salmon recipes are designed for different summer meals—from simple fillets to tacos and salmon burgers. For grill setup, direct vs. foil cooking, sticking prevention and detailed technique, start with our How to Grill Salmon guide.
1. Lemon-Herb Grilled Salmon
Ingredients
- 4 salmon portions
- 2 tbsp olive oil
- 1 tbsp lemon juice plus zest
- 1 garlic clove, minced
- Fresh parsley, dill or thyme
- Salt and black pepper
Method
- Pat salmon dry and season lightly.
- Combine oil, lemon, garlic and herbs; coat the fish shortly before grilling.
- Grill on clean, oiled grates, using the skin side for support when applicable.
- Cook according to thickness and verify 145°F (63°C) in the thickest part for a fully cooked result.
Serve with grilled vegetables, potatoes or a green salad.
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2. Honey-Dijon Grilled Salmon
Ingredients
- 4 salmon portions
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper
Method
- Whisk the mustard, honey, oil and paprika.
- Season the salmon and begin grilling before applying a heavy layer of glaze.
- Brush on the honey-Dijon mixture during the later part of cooking so the sugars can brown without scorching.
- Verify doneness with a thermometer.
3. Grilled Salmon Tacos
Ingredients
- 1–1 1/2 lb salmon fillets or portions
- Olive oil
- Cumin, chili powder and garlic powder
- 8 small corn tortillas
- Avocado, salsa and cilantro
- Greek yogurt or sour cream mixed with lime juice
Method
- Season salmon with oil and spices.
- Grill until fully cooked, verifying 145°F in the thickest part.
- Rest briefly, then break into large flakes.
- Warm tortillas and assemble with avocado, salsa, cilantro and lime crema.
Use plain salmon fillets for this recipe rather than smoked salmon or lox.
4. Grilled Salmon Caesar Salad
Ingredients
- 2 salmon fillets
- Olive oil, salt and pepper
- Romaine lettuce
- Croutons
- Parmesan
- Caesar dressing
Method
- Lightly oil and season the salmon.
- Grill according to thickness and verify 145°F for a fully cooked result.
- Rest the fish while tossing romaine, croutons, Parmesan and dressing.
- Place the salmon over the salad just before serving.
5. Grilled Salmon Burgers
Ingredients
- 1 lb skinless, boneless raw salmon, finely chopped
- 1/4 cup breadcrumbs
- 1 egg
- 1 tbsp Dijon mustard
- 2 tbsp chopped parsley
- Garlic powder, paprika, salt and pepper
- 4 buns and preferred toppings
Method
- Keep the salmon cold while preparing it. Mix with breadcrumbs, egg, mustard, herbs and seasoning.
- Form four patties and refrigerate until firm.
- Cook on a clean, oiled grill or grill-safe surface, turning carefully.
- Because the fish is chopped, check the center of the patties carefully and cook them through.
- Serve immediately with lettuce, tomato, avocado or your preferred sauce.
Choosing Salmon for These Recipes
Sockeye offers a pronounced flavor and relatively firm texture; King/Chinook is typically richer; Coho is versatile and moderately flavored; Atlantic salmon is generally rich and works well with glazes. Choose by the recipe, cut, availability and your flavor preference rather than treating one species as universally superior.
Grilling Tips That Apply to All Five
- Pat the surface dry before oiling and seasoning.
- Preheat and clean the grill grates.
- Cooking time changes with thickness; fixed minutes-per-side rules are only rough estimates.
- Apply sugary glazes later in cooking to reduce scorching.
- Keep raw-fish marinades separate from finishing sauces unless the marinade is properly cooked before reuse.
- For a fully cooked result, verify 145°F (63°C) in the thickest part.
Frequently Asked Questions
Does salmon have to be flipped on the grill?
Not always. Method and cut matter. Some skin-on fillets can spend most of their cooking time skin-side down; foil methods may require no conventional flip.
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How do I reduce sticking?
Use clean preheated grates, oil appropriately, dry the salmon surface and avoid trying to move the fish before the surface has set.
Can frozen salmon be used?
Yes. Thaw according to package directions when the recipe calls for thawed fish, then pat it dry before seasoning. See our storage and thawing guide.
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