Use a cedar plank to grill the salmon and top with a savory chimichurri salsa.

Grilled Salmon with Chimichurri Salsa

Soak a cedar plank in water for 2 to 6 hours. Combine 1 cup cilantro, parsley, red wine vinegar, ¼ cup olive oil, ½ teaspoon salt, garlic, cumin, and crushed red pepper in a food processor. Cover; process until combined. Add chopped avocadoes, corn, and tomatoes.

Preheat a charcoal or gas grill for direct cooking over medium-high heat. Pat fish dry and place skin side down on plank. Combine lime juice, remaining 2 tablespoons olive oil, honey, chili powder, paprika, and remaining ½ teaspoon salt in a small saucepan. Cook over medium heat for 5 minutes or until mixture reduces down to ¼ cup. Set aside half of mixture for serving; brush remaining mixture over salmon.

Grill salmon for 20 minutes or until salmon flakes with a fork (145 degrees). Remove from grill; brush with remaining sauce. Spoon avocado mixture over salmon and garnish with fresh cilantro and lime wedges.