Smoky Chipotle-Honey Grilled Salmon with Charred Corn on the Cob and Tangy Lime Slaw

Preheat your outdoor grill to medium-high heat (approximately 400°F/200°C).

Prepare the slaw: Finely shred 1/2 head of red cabbage and grate 2 peeled carrots using a box grater. Finely chop 1/2 cup of fresh cilantro.

In a large bowl, whisk together the juice of 1 lime, 1 tablespoon of honey, 1 tablespoon of apple cider vinegar, and half of the chopped cilantro. Add the shredded cabbage and carrots, toss well to coat, and set aside in the refrigerator.

Make the glaze: In a small saucepan over low heat, melt 4 tablespoons of butter. Whisk in 3 tablespoons of honey, 1 teaspoon of chipotle powder, the juice of 1 lime, and 2 minced garlic cloves. Remove from heat once combined.

Shuck 4 ears of corn, removing all husks and silk. Brush each ear with 1 tablespoon of the chipotle-honey butter mixture.

Place the corn on the hot grill. Cook for 10-12 minutes, turning occasionally, until the kernels are tender and showing dark charred spots on all sides.

While the corn is cooking, pat 4 salmon fillets dry with paper towels. Season both sides with salt and black pepper.

Place the salmon on the grill, skin-side down. Close the lid and grill for 5-6 minutes. Carefully flip the salmon using a wide spatula.

Immediately brush the top of each salmon fillet generously with the remaining chipotle-honey glaze. Continue grilling for 2-3 minutes until the glaze is bubbly and the salmon is cooked through to an internal temperature of 145°F.

Remove the corn and salmon from the grill. Serve the glazed salmon alongside the charred corn and the chilled lime slaw. Garnish with the remaining cilantro and wedges from the final lime.