Peach-Basil Grilled Salmon with Charred Sweet Corn

Peak-summer grilling shines when juicy peaches meet skin-on salmon over hot grates. Fresh basil and a honey-balsamic touch lift the charred sweet corn for an easy dinner that tastes like the season.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 36g protein
• 24g carbs
• 20g fat

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Ingredients

• 4 (6 oz each) salmon fillets, skin-on
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp olive oil
• 2 ripe peaches, halved and pitted
• 1/2 cup fresh basil leaves
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 garlic clove
• 4 ears fresh sweet corn, husked
• 4 lime wedges
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates well. Pat the salmon fillets dry and season all over with salt and pepper.
2. 2In a small blender or food processor, combine half the basil, honey, balsamic vinegar, garlic, and two tablespoons of the olive oil. Blend until smooth into a loose glaze. Taste and adjust.
3. 3Brush the peach halves and the corn ears lightly with the remaining olive oil. Place them on the hot grill.
4. 4Grill the corn, turning every 2 minutes, for 8 to 10 minutes total until kernels are tender and nicely charred in spots. Grill the peach halves cut-side down for 3 to 4 minutes until grill marks appear and they soften slightly.
5. 5Move peaches and corn to a cooler zone or platter. Brush the salmon flesh side with a thin layer of the peach-basil glaze.
6. 6Place salmon skin-side down on the hot grates. Close the lid and cook 4 to 5 minutes. Carefully flip, brush the skin side lightly with more glaze, and cook another 3 to 4 minutes until the center is just opaque and flakes easily, about 125°F for medium.
7. 7Slice the grilled peaches into wedges. Cut the kernels from the charred corn cobs into a bowl. Tear the remaining fresh basil over the corn and toss gently.
8. 8Plate each salmon fillet. Arrange peach wedges and a mound of charred corn alongside. Drizzle any remaining glaze over the fish.
9. 9Finish with flaky sea salt and serve with lime wedges for squeezing. The sweet-smoky peach and basil cut the rich salmon perfectly for a hot August evening.