Heat the grill to medium high heat. I put the salmon in tinfoil to avoid sticking.
In a bowl mix butter, basil, lemon zest, garlic powder and salt and pepper.
Brush the salmon filets with butter mixture. Cook until tender on grill.
Grill the corn. Once done cut the corn kernels off and mix with remaining basil, salt and pepper, and cherry tomatoes.
Serve the corn/tomato mixture over salmon and eat.
Let salmon sit out for 10 minutes.
Mix all the spices together and set aside.
Spray a baking pan with cooking spray or the olive oil.
Pat the spices on top of the salmon. Cook at 350 10-20 minutes depends on how big the fillets are. Should be cooked through and nice and flaky.
Mix the lemon yogurt sauce together.
Serve salmon and dollop with the sauce.