Prep your board!  On a sheet pan with edges, fill with water and add a tablespoon of kosher salt (or so) and put your plank in the water, weighed down with an object (such as a can of tomatoes or a drinking glass). If there is room, add your corn to the water too (or alternatively, put corn in a separate bowl of water).

Once you have prepared your fillet by removing the skin, and tweazering (yes, that is a word) out the bones, rinsed and patted dry: using your fingers, sprinkle with a dusting of sea salt and freshly grind over some pepper.  Slather each fillet with the mustard, drizzle with honey, then sprinkle with the smoked paprika.

Heat the grill until 400 or more degrees.

Empty the water from the sheet pan and put the plank on the grill, lid closed, for 5 minutes or until you smell the scent of cedar.

Remove the plank, drizzle the burnt side with olive oil and add the salmon.

Drizzle the salmon with olive oil and top with the lemon slices.

Turn the middle two burners off (for indirect heat) and place the plank on the grill over the indirect heat.  Put the Corn on the rack above and close the lid.

Cook for 15 minutes before checking in on the salmon. I like mine medium rare but cook to your liking and remove the plank from the heat along with the corn.

Remove the husks and silks from the corn.

Slather four bread slices with room temperature butter (whipped if you like).

TO PLATE

Put three to four lemon slices down on each plate and top with a salmon fillet

scatter some peach slices over (scantily on top or to the side)

Tuck a handful of greens under each fillet

Add a slice of buttered bread and a corn cobb to each plate

Enjoy + Cheers!