Maple-Mustard Salmon with Corn and Basil

By Lauren Keating

Sweet corn and basil relish is a delicious way to top maple-mustard salmon filets. Cooking the salon on cedar planks keeps it moist and gives it a subtle woody flavor. If you can’t find cedar planks, or if the weather isn’t cooperating, you can also cook this salmon under the broiler for 3-4 minutes. 

  • Yield: Serves – 4
  • Course: Entree

All you need for this recipe and more...


  • 1 tablespoon olive oil
  • 2 ears corn, kernels removed
  • 1 leek, white and light green parts only, chopped
  • 1 tomato, seeded and chopped
  • 8 leaves fresh basil, cut into thin strips
  • 1 lemon, juiced
  • 4 cedar planks, soaked at least 1 hour
  • 4 salmon filets (about 4 ounces each)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons natural maple syrup
  • salt and pepper to taste


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the corn and cook for 6-8 minutes, tossing occasionally, until it begins to turn light golden brown on the edges. Add the leek and continue to cook until softened, about 3 minutes. Remove from heat and stir in the tomato, basil, and lemon juice. Season to taste with salt and pepper. Set aside. 
  2. Heat the grill to about 350ºF.  While the grill heats, place salmon filet, skin-side down, on each cedar plank. In a small bowl, mix the mustard and maple syrup. Brush the mustard over the salmon. Transfer the cedar planks to the grill and cook covered for 12-15 minutes or until cooked to your preferred level of doneness. (Keep a spritz bottle of water nearby in case the edges of the cedar planks begin to catch fire.) 
  3. To serve, spoon the corn and basil relish over the salmon filets.