Go Back
Print Recipe Pin Recipe

Grilled Salmon and Corn with Lemon-Basil Cream Sauce

Ingredients

  • 2 cedar planks, soaked in water
  • 4 center cut salmon filets, between 6 to 8 oz each
  • 4 ears of corn, husks removed
  • 2 tsp extra-virgin olive oil
  • 1/4 tsp kosher salt, divided
  • black pepper, to taste
  • 3 tbsp unsalted butter
  • 1/4 cup finely diced shallots
  • 2 cups heavy cream
  • 3 sprigs of basil leaves, tied together
  • zest from 2 lemons
  • 1/4 cup parmesan cheese
  • juice from 1 1/2 to 2 lemons
  • fresh basil, for topping

Instructions

  • An hour before grilling, soak the cedar planks. When ready to cook, heat the grill to 350 to 400 degrees F.
  • Evenly distribute the oil on the salmon and corn. Evenly distribute 3/4 teaspoons of salt and pepper (to taste) on top of the salmon.
  • Arrange the corn onto the grill. Place the planks onto the grill and then place the salmon onto the cedar planks. Grill for 14-20 minutes or until the salmon reaches 145 degrees F and the corn kernels are softened. Turn the corn one to two times while grilling. The corn and salmon may not finish at the same time. Cook accordingly.
  • While the salmon cooks, prepare the lemon-basil sauce. In a saucepan, melt the butter over low heat. Add the shallot and cook over medium heat for 3 to 4 minutes. Add the cream, basil, lemon zest and the remaining 1/4 teaspoon of salt. Stir to combine.
  • Reduce the heat and simmer for 10 minutes. Whisk in the parmesan and lemon juice. Continue to simmer for 5 minutes. Taste and adjust the seasonings with additional lemon juice, salt and pepper.
  • Top the grilled salmon and corn with the lemon-basil sauce and freshly chopped basil. Serve warm.