All of these sound great. Another one that I have used often is to place your filet skin side down, on enough foil to cover it, Drizzel (or spray) with olive oil, sprinkle with lemon pepper seasoning. Maybe add a couple slices of lemon, some onion, some thyme or dill. Seal it tightly and cook it about 10 minutes....
If you are using steaks rather than fillets, you can place them directly onto the CLEAN grill as long as you spray or brush them with oil first, just don't leave them in the same place too long....
I grew up in semi- rural Alaska, And have been cooking salmon for over thirty years. In my opinion, nomatter how you cook it, don't overcook it. You can actually eat salmon raw, if you care to. The way to tell if it's done, though. is that it shoud flake easily with a fork and still be moist inside and heated through. It's better to slighty under cook it because it will continue to cook a little after you remove it from the grill.
BY the way, you can substitute salmon for tuna in many recipes.