Slow-Roasted Salmon with Mexican Creamed Corn

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3 tablespoons unsalted butter, at room temperature

1 clove garlic, grated

Zest and juice of 1 lime

Kosher salt and freshly ground pepper

Nonstick cooking spray

1 1/2 pounds skin-on salmon fillet (in one piece), preferably sockeye

2 medium shallots, chopped

5 small tomatillos (about 8 ounces), husked, rinsed and quartered

3 ears corn, kernels cut off (about 4 cups)

1 Fresno chile pepper, seeded and chopped

1/3 cup Mexican crema or sour cream

1/2 cup fresh cilantro, chopped