Preheat oven to 425. Husk corn and place on small lightly butter cookie pan. Cook for 45 minutes or until desired coloring reached. Using a cast iron or stainless steel skillet, add 1 tbsp of butter to hot pan (Mid-Temp) and let melt completely. On a plate, cut salmon to fillets about 1 1/2 - 2 inches thick. Lightly salt, add lemon juice and pepper before tossing fillets SKIN SIDE FIRST onto pan (be sure to let pan reach heat level before otherwise cooking times will vary. Cook salmon until the meat is visibly light pink for the most part and flip to sear the other side. This should only take a few minutes. Add Salmon to plate brushing with a balsamic glaze and serve with corn and a salad.