Slow Roasted Alaska King Salmon with Mexican Street Corn Salad

Ingredients

• 4 - 6 portions of 8 oz. wild king salmon, pin bones removed
• Extra virgin olive oil
• 1/2 teaspoon salt
• 2 teaspoons smoked paprika
• Lime wedges, for serving
• 1 tablespoon olive oil
• 3 ears of fresh corn, shucked, kernels removed
• 1/2 cup scallions, thinly sliced
• 1/2 cup cilantro, chopped
• 1 large jalapeño, finely diced
• 1/4 cup mayonnaise
• 1 lime, juiced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 cloves garlic, pressed or finely minced
• Salt