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Jay Wilkerson’s Grilled Salmon and Shrimp with a Lemon and Garlic Cream Sauce


4 6-8 ounce salmon filets
2 teaspoons kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons grapeseed oil
1/4 cup of salt
1/4 cup of light brown sugar

12 large shrimp
2 tablespoons grapeseed oil
2 teaspoons
kosher salt
2 teaspoons fresh cracked black pepper
2 teaspoons sugar
2 tablespoons baking powder

2 garlic cloves finely minced
2 tablespoons butter
1 tablespoon grapeseed oil
1/4 cup lemon juice
1/4 cup of dry white wine
1/3 cup of heavy cream
Salt and Pepper to taste


Salmon Prep - Fill a dish with a shallow bath of water deep enough to cover the fish. Whisk in 1/4 cup of salt and 1/4 cup of light brown sugar. Place fish in skin side up and refrigerate for 30 minutes up to 24 hours.

Shrimp Prep - Peel and clean shrimp. Toss in sugar and then in baking power. Place shrimp on skewers and place on wire rack in fridge for min 30 mins to dry the shrimp

Directions: On one side of the grill, Place a medium sized sauce pan on the grill over medium/high heat. Pour in grapeseed oil and sweat down the garlic until fragrant. Next add in your butter stirring continuously to distribute butter around the pan. Pour in white wine and let it cook off for a couple of mins before adding in heavy cream and lemon juice, stirring to mix evenly. Move to cooler area of the grill and let it sit to thicken a bit. Brush salmon filets with oil and season with salt and pepper on the flesh(pink) side.

Keeping the shrimp on skewers, brush with oil and season with salt and pepper on both sides. On the hot part of the grill, place salmon flesh side down and place shrimp on the med/hot part of the grill. Grill salmon for 5 minutes before flipping and grilling for another 4 minutes on the other side. Grill the shrimp about 4 minutes until there is a good char on the shrimp and then flip to grill another 3 minutes before removing. As the meats rest, squeeze lemon juice on them. Stir the sauce and season to taste. Plate salmon and shrimp and spoon the lemon wine sauce over the top. Enjoy!

*Pairs well with a light salad or fresh green veggies.