14+ Grilled Salmon Recipes Perfect for Any Season

There are weeks when I can barely muster energy to cook after a long day, but the memory of grilled salmon on our old backyard Weber keeps pulling me outside, season after season. It’s not fancy—just good fish, kissed by flame, with something bright alongside. Grilled salmon is so forgiving, you don’t have to fuss much, and the reward is always juicy, flavorful, and satisfying. Whether it’s spring asparagus, summer corn, those first crisp apples in fall, or a winter lemon, I always find a way to morph a fillet into something in season. No matter the weather, there’s a grilled salmon recipe to fit—hence why this go-to list of 14+ grilled salmon recipes perfect for any season lives taped inside my cabinet.

Grilled Maple Dijon Salmon

Why You’ll Love It:

This quick, sweet-tangy glazed salmon is summertime grilling at its easiest. The blend of maple syrup and Dijon brings out the buttery flavor of the fish so all you need is a green salad and a crusty roll. My family asks for this every time we eat on the patio.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley
• Lemon wedges for serving

How to Make It:

1. Preheat your grill to medium-high heat and oil the grates.
2. In a bowl, whisk together Dijon, maple syrup, olive oil, garlic, salt, and pepper.
3. Brush half the glaze over salmon fillets.
4. Grill salmon, glaze-side down, 5–6 minutes. Brush with remaining glaze, flip, and cook another 5–6 minutes until cooked through.
5. Sprinkle with parsley and serve with lemon wedges.

Flavor Boost: Add a pinch of smoked paprika to the glaze.

Meal Prep Tip: Extra cooked salmon is delicious flaked on salads the next day.

Classic Cedar Plank Grilled Salmon

Why You’ll Love It:

This is the crowd-pleaser for Sunday dinners or any time you want a little drama. The cedar plank steams beneath the fish, giving it unbelievable aroma and a gently smoky flavor. The whole house smells amazing.

Serving size: Serves 5–6

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Ingredients Needed:

• 1 untreated cedar plank (soaked)
• 2 lb whole salmon fillet, skin on
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• 1 tablespoon chopped fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make It:

1. Soak the cedar plank in water for at least 1 hour.
2. Preheat grill to medium.
3. Pat salmon dry, brush with olive oil, and season with salt and pepper.
4. Lay lemon slices and dill over the flesh.
5. Place the salmon on the plank, set on grill, close lid, and cook 15–18 minutes, or until fish flakes easily.
6. Slice and serve directly from the plank.

Serving Idea: Pairs perfectly with grilled asparagus and herbed yogurt sauce.

Common Mistake to Avoid: Don’t skip soaking the plank—it prevents burning and adds steam.

Herby Grilled Salmon with Spring Vegetables

Why You’ll Love It:

I reach for this when the market is bursting with peas and radishes. The fresh herb coating keeps everything bright, and the simple side of just-grilled veggies means less cleanup and more taste.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped mint
• 1 tablespoon chopped chives
• 2 tablespoons olive oil
• Zest of 1 lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 bunch asparagus, trimmed
• 1 cup sugar snap peas
• 4 radishes, sliced

How to Make It:

1. Toss herbs, lemon zest, 1 tablespoon oil, salt, and pepper in a bowl.
2. Rub salmon with herb mixture.
3. Drizzle asparagus, peas, and radishes with remaining oil.
4. Grill salmon and veggies for 8–10 minutes, flipping veggies once, until salmon flakes and vegetables are just tender.
5. Arrange all on a platter and serve.

Flavor Boost: Add a sprinkle of feta cheese over the vegetables before serving.

Swap This With That: Use dill or basil if you don’t have mint or chives.

Honey Soy Grilled Salmon

Why You’ll Love It:

When we want takeout flavors but don’t want to order in, this sweet-salty salmon is my go-to. The kids love it, and I can throw it together from pantry staples. Served over rice, it’s a complete meal.

Serving size: Serves 4

Prep Time: 8 minutes

Cook Time: 14 minutes

Total Time: 22 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons grated ginger
• 2 garlic cloves, minced
• 2 scallions, sliced
• 1 tablespoon sesame seeds
• 1 cup cooked rice, for serving
• 1/2 cucumber, sliced

How to Make It:

1. In a bowl, whisk soy sauce, honey, vinegar, sesame oil, ginger, and garlic.
2. Pour 2/3 of the marinade over salmon and let sit 10 minutes.
3. Heat grill to medium-high.
4. Grill salmon 6–7 minutes per side, basting with extra marinade.
5. Sprinkle with scallions and sesame seeds, and serve over rice and cucumber.

Meal Prep Tip: The marinade doubles as a great sauce for grilled chicken.

Common Mistake to Avoid: Avoid over-marinating—the salmon can get mushy.

Grilled Salmon Niçoise Salad

Why You’ll Love It:

This French-inspired platter turns weeknight salmon into something special. It’s one of those light, yet filling meals good for hot weather or when you want a meal that’s a bit more elegant.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Ingredients Needed:

• 4 salmon fillets (5 oz each), skin off
• 3 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1/2 pound baby potatoes, boiled and halved
• 1/2 pound green beans, blanched
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives
• 4 eggs, soft-boiled and halved
• 1 tablespoon chopped chives
• Salt and pepper to taste

How to Make It:

1. Whisk vinaigrette with 2 tablespoons oil, Dijon, and vinegar in a small bowl.
2. Toss salmon in remaining oil, salt, and pepper.
3. Grill salmon over medium heat, 5–6 minutes per side, then cool slightly and break into chunks.
4. Arrange potatoes, green beans, tomatoes, olives, eggs, and salmon on a platter.
5. Drizzle with vinaigrette and sprinkle with chives.

Flavor Boost: Add anchovy filets to the salad for a briny punch.

Best Pairings: Crisp French bread, rosé wine, or a simple lemon tart.

Cajun-Spiced Grilled Salmon

Why You’ll Love It:

Spicy, bold, and smoky—this is what I cook when I’m craving something with a little kick. It works year-round, but especially when I want to channel those BBQ party vibes.

Serving size: Serves 4

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 red bell pepper, thickly sliced
• 2 ears corn, shucked
• 1 lime, cut into wedges
• 2 tablespoons chopped cilantro

How to Make It:

1. Brush salmon with olive oil and coat in Cajun seasoning.
2. Toss peppers and corn with a little olive oil.
3. Grill salmon over medium-high heat for 4–5 minutes a side.
4. Grill peppers and corn until charred, about 8–10 minutes.
5. Serve salmon with peppers, corn, cilantro, and a squeeze of lime.

Swap This With That: Use chipotle powder if you don’t have Cajun seasoning.

Serving Idea: Flake salmon and serve in warm tortillas for spicy tacos.

Lemon Herb Foil Pack Grilled Salmon

Why You’ll Love It:

Clean-up is done before you even eat, and the salmon comes out so moist. Perfect for nights when you don’t want to stand over the grill, and the foil packs in all the flavors.

Serving size: Serves 4

Prep Time: 8 minutes

Cook Time: 14 minutes

Total Time: 22 minutes

Ingredients Needed:

• 4 salmon fillets (5 oz each)
• 2 tablespoons olive oil
• 1 lemon, sliced
• 4 sprigs fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

How to Make It:

1. Preheat grill to medium.
2. Tear four large pieces of foil and place a salmon fillet in each.
3. Drizzle with olive oil, top with lemon slices and thyme. Season with salt and pepper.
4. Seal packets tightly and grill 12–14 minutes, until salmon is opaque.
5. Carefully open and serve right from the foil.

Meal Prep Tip: Assemble foil packets up to 8 hours ahead and refrigerate until ready to grill.

Budget-Friendly Tip: Use fresh rosemary or parsley if you have it on hand.

Grilled Salmon with Summer Corn Salsa

Why You’ll Love It:

This is the dish you serve at a casual summer get-together—barefoot, with cold drinks and laughter drifting across the yard. The fresh corn salsa is a burst of color and crunch next to the tender fish.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 2 ears fresh corn, kernels cut off
• 1 cup cherry tomatoes, chopped
• 1/4 cup fresh blueberries
• 1/4 red onion, finely chopped
• 2 tablespoons chopped cilantro
• Zest and juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

How to Make It:

1. Season salmon with salt and pepper, and brush with olive oil.
2. Grill salmon 5–6 minutes per side.
3. In a bowl, mix corn, tomatoes, blueberries, onion, cilantro, lime juice and zest, plus a pinch of salt.
4. Spoon the salsa over warm salmon and serve.

Flavor Boost: Add diced avocado to the salsa for creaminess.

Serving Idea: Serve with tortilla chips for scooping up extra salsa.

Pesto Grilled Salmon

Why You’ll Love It:

When basil is rampant, I put pesto on everything—including salmon. The herby, nutty crust keeps the fish moist and makes the whole dish taste more special than its effort would suggest.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Ingredients Needed:

• 4 salmon fillets (5 oz each)
• 1/3 cup basil pesto
• 1 tablespoon olive oil
• 2 tablespoons pine nuts
• Fresh basil leaves for garnish
• 1 lemon, cut into wedges

How to Make It:

1. Brush salmon with olive oil and spread each with a generous spoonful of pesto.
2. Grill salmon 6–7 minutes per side, or until cooked through.
3. Sprinkle with pine nuts and extra basil.
4. Serve with lemon wedges.

Swap This With That: Try sun-dried tomato pesto for a richer taste.

Personal Note: I use leftover pesto from pasta night—no waste, more flavor.

Grilled Salmon with Creamy Dill Sauce

Why You’ll Love It:

This has “Sunday dinner” written all over it for me. Cool, tangy dill sauce over a perfectly grilled salmon fillet just feels extra comforting, and it pairs beautifully with roasted potatoes.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• Salt and pepper
• 2/3 cup Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest
• 1 small garlic clove, minced

How to Make It:

1. Rub salmon with oil, salt, and pepper. Grill 6–7 minutes per side.
2. For the sauce, combine yogurt, mayo, dill, lemon juice, lemon zest, and garlic in a bowl.
3. Serve the sauce over the warm salmon.

Best Pairings: Roasted potatoes, sautéed spinach, or a crisp cucumber salad.

Common Mistake to Avoid: Don’t let the sauce sit out too long—the yogurt can separate.

Spicy Mango Lime Grilled Salmon

Why You’ll Love It:

If you like a little heat and a little sweet, this recipe is your jam. The salsa is juicy, spicy, and tropical, making it great for hot summer nights or to brighten up a gray day.

Serving size: Serves 4

Prep Time: 13 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• Salt and pepper
• 1 ripe mango, diced
• 1/2 small red onion, finely chopped
• 1 small jalapeño, minced
• Zest and juice of 1 lime
• 2 tablespoons cilantro, chopped

How to Make It:

1. Brush salmon with oil and sprinkle with chili powder, salt, and pepper.
2. Grill salmon 6 minutes per side.
3. In a bowl, combine mango, onion, jalapeño, lime zest and juice, and cilantro.
4. Spoon the salsa over grilled salmon and serve.

Flavor Boost: Add diced avocado or pineapple to the salsa for extra creaminess.

Meal Prep Tip: Salsa can be made 1 day in advance and stored in the fridge.

Grilled Teriyaki Salmon Skewers

Why You’ll Love It:

Everything tastes better on a stick, right? These skewers are fun for parties or weeknight dinners and cook up ultra-fast. Kids love the caramelized sauce.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Ingredients Needed:

• 1 1/2 pounds salmon, skinless and cut into 1 1/2-inch chunks
• 1/3 cup teriyaki sauce
• 2 teaspoons honey
• 1 tablespoon sesame seeds
• 2 scallions, chopped
• Bamboo skewers, soaked

How to Make It:

1. Mix teriyaki sauce and honey.
2. Thread salmon onto skewers and brush with sauce.
3. Grill over medium heat, turning and basting, for 8–9 minutes.
4. Garnish with sesame seeds and scallions.

Serving Idea: Serve skewers over jasmine rice with steamed broccoli.

Best Pairings: Edamame, seaweed salad, or a cold beer.

Grilled Salmon Tacos with Slaw

Why You’ll Love It:

These are my answer to taco night whenever we need something lighter. The crunchy slaw and creamy sauce make them super satisfying and colorful.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Ingredients Needed:

• 4 salmon fillets (5 oz each)
• 8 small corn tortillas
• 2 cups shredded purple cabbage
• 1 large carrot, julienned
• 1/4 cup chopped cilantro
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• Juice of 1 lime
• 1 teaspoon hot sauce
• Olive oil, salt, and pepper

How to Make It:

1. Toss salmon with oil, salt, and pepper. Grill 5–6 minutes per side; flake gently.
2. Mix cabbage, carrot, cilantro, and salt.
3. Combine mayo, sour cream, lime juice, and hot sauce in a small bowl.
4. Warm tortillas. Fill each with salmon, slaw, and sauce.

Swap This With That: Use Greek yogurt instead of mayo and sour cream.

Serving Idea: Add pickled red onions for tart crunch.

Autumn Apple Cider Glazed Grilled Salmon

Why You’ll Love It:

I save this for crisp fall days—when apples are everywhere and we want something cozy, but not heavy. The sweet cider glaze caramelizes as it grills. It feels festive, yet so simple.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 1 cup apple cider
• 1 tablespoon Dijon mustard
• 2 teaspoons brown sugar
• 1 tablespoon butter
• 1 teaspoon fresh thyme leaves
• Salt and pepper
• 1 apple, thinly sliced
• Sweet potato wedges, for serving

How to Make It:

1. Simmer cider, Dijon, and brown sugar in a pan until reduced by half, about 10 minutes. Stir in butter and thyme.
2. Season salmon with salt and pepper. Brush with glaze.
3. Grill 6–7 minutes per side, basting with extra glaze.
4. Serve with apple slices and roasted sweet potatoes.

Common Mistake to Avoid: Don’t walk away—the glaze can burn fast.

Personal Note: The apple cider makes everything smell like fall.

Grilled Salmon with Mediterranean Chickpea Salad

Why You’ll Love It:

This is a “clear out the fridge” win for me. Hearty chickpeas, fresh veggies, and grilled salmon fill you up without being heavy. It’s great for meal prep or lunches on the go.

Serving size: Serves 4

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 (15 oz) can chickpeas, drained
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, chopped
• 1/4 cup chopped parsley
• 1/4 cup crumbled feta
• Juice of 1 lemon
• Salt and pepper
• 2 pita breads, for serving

How to Make It:

1. Rub salmon with olive oil, salt, and pepper. Grill 6 minutes per side.
2. Combine chickpeas, tomatoes, cucumber, parsley, feta, lemon juice, and a drizzle of oil in a bowl.
3. Plate salmon on top of salad and serve with pita.

Meal Prep Tip: Salad keeps 2 days in the fridge—just add salmon fresh.

Budget-Friendly Tip: Use canned salmon if needed for a weeknight shortcut.

Grilled Teriyaki Pineapple Salmon

Why You’ll Love It:

When you crave something sweet and tropical, this checks every box. Grilled pineapple rings caramelize on the grill and are perfect with sticky teriyaki-glazed fish. It’s like a vacation on a plate.

Serving size: Serves 4

Prep Time: 12 minutes

Cook Time: 14 minutes

Total Time: 26 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 2/3 cup teriyaki sauce
• 4 fresh pineapple rings
• 2 scallions, sliced
• 1 tablespoon oil
• Cooked jasmine rice, for serving

How to Make It:

1. Brush salmon with oil and half the teriyaki sauce.
2. Grill pineapple rings and salmon, 6–7 minutes per side, basting salmon during cooking.
3. Arrange salmon and pineapple on platters, sprinkle scallions on top, and serve with rice.

Serving Idea: Add a sprinkle of toasted coconut for extra flair.

Flavor Boost: Mix a little sriracha into the teriyaki for subtle heat.

FAQ

How do I keep grilled salmon from sticking to the grill?

Start with a clean, well-oiled grill grate, and brush the salmon with oil before grilling. Don’t move the fish too early—let it naturally release before flipping.

What temperature should salmon be grilled to?

Aim for an internal temperature of 125–130°F for moist, slightly medium-rare salmon. It will continue to cook a bit after coming off the grill.

Can you grill salmon with the skin on?

Yes, grilling with the skin on helps keep the salmon together and adds flavor. Place skin-side down first and remove the skin after cooking if you prefer.

What’s the best way to reheat leftover grilled salmon?

Gently reheat salmon in a low oven (about 275°F) for 10–12 minutes, covered, to keep it moist. It’s also delicious flaked cold onto salads or grain bowls.

Conclusion

Grilled salmon really is one of those rare gifts in the kitchen—it fits any mood, season, or pantry situation, and comes together faster than most take-out. With these 14+ grilled salmon recipes perfect for any season, you can keep mealtime fresh all year long, whether you’re grilling on a sun-soaked patio or huddled under the porch while it rains. Don’t be shy about mixing up herbs, veggies, or glazes to match whatever’s in your fridge. The best part of cooking is making it your own, so let yourself taste, tweak, and trust your hands. The grill’s hot—enjoy every bite.