Grilled Salmon with Charred Corn and Lime Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While the grill heats, prepare the lime butter by mixing softened butter, lime zest, minced garlic, chopped cilantro, and honey in a small bowl. Season with a pinch of salt and set aside.

   Tip: Make the lime butter ahead of time for easier grilling preparation.

2. 2

   Pat the salmon fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt, black pepper, and smoked paprika on the skin side.

   Tip: Drying the salmon helps it develop a better crust on the grill.

3. 3

   Brush the corn cobs with the remaining olive oil and season with salt and pepper. Place on the preheated grill and turn every 3-4 minutes until golden char marks appear all over, about 12-15 minutes total.

   Tip: Corn cooks faster at the edges of the grill where heat is less intense.

4. 4

   Once the corn is nearly done, place salmon fillets skin-side down on the grill. Cook undisturbed for 4-5 minutes until the skin is crispy and releases easily from the grill.

   Tip: Don't flip the salmon too early; let it develop a golden crust first.

5. 5

   Gently flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh is opaque.

   Tip: Use a meat thermometer to ensure perfectly cooked salmon every time.

6. 6

   Transfer the salmon and corn to serving plates. Top each salmon fillet with a generous dollop of lime butter, allowing it to melt over the warm fish. Serve immediately with any remaining lime butter on the side.