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