• Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and edamame, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. 
• Remove from heat. Set aside, still covered.

• Meanwhile, to a small pot, add half the teriyaki sauce (use all for 4 servings), honey and soy sauce. Bring to a boil over high.
• Once boiling, reduce heat to medium. Simmer for 2-4 min, until slightly thickened. Remove from heat. 

• Meanwhile, thinly slice green onions. 
• Husk corn. To a large baking sheet, add corn and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• To a small microwaveable bowl, add 1 tbsp (2 tbsp) butter. Melt for 30 sec-1 min in the microwave.
• Add miso. Stir to combine, then set aside. 
• Pat salmon dry with paper towels. Season with salt and pepper. 

• To one side of the grill, add corn. Close lid and grill 10-12 min, turning occasionally, until tender and grill marks form.
• Add salmon to the grill, skin-side down. Close lid and grill 7-9 min, until salmon is cooked through.**
• Transfer corn and salmon back to the baking sheet. 
• Dollop miso butter over corn. Cover to keep warm.

• Fluff rice with a fork, then stir in half the green onions. 
• Using a fork, gently remove and discard salmon skin, if you like. 
• Divide rice and corn between plates, drizzling any miso butter over top.
• Top rice with salmon.
• Top salmon with teriyaki sauce. 
• Sprinkle corn with remaining green onions. 

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.