Prep time: 2+ hrs to soak the cedar boards, 45 min cook time
2 small or 1 large cedar plank
4 [6-8 ounce] center-cut wild salmon filets
Salt and pepper to taste
4 ears corn shucked
6 tbsp salted butter softened
4 cloves minced garlic
1 jalapeño pepper seeds removed and minced
Zest of 1/2 lime
Juice of 1 lime
1 tbsp fresh oregano leaves finely chopped
At least 2 hours before grilling, soak your cedar planks in water. This will prevent the wood from burning on the grill.
When ready to cook, start your grill and set the temperature to medium high. You are looking for a grill temperature of around 400 degrees.
Remove the planks from the water and shake off any excess moisture. Lightly season the top flesh of the salmon with salt and pepper and lay the salmon on top of the cedar planks. Carefully lay the planks on the grilling grates and grill for 15-20 minutes, or until the flesh is opaque and flakes with a fork. Meanwhile, add the corn to the other half of the grill and cook, turning often, until charred all over, about 10 minutes.
While the salmon cooks, prepare the Jalapeno Butter. Combine butter, garlic, minced jalapeño, lime zest, lime juice, and oregano in a small bowl. Mix with a spoon until well combined.
When the corn is done, transfer to a large platter and spread the butter over the corn and sprinkle with salt. Place small spoonfuls across the top of the salmon just before removing it from the grill.
Serve immediately and enjoy!