Grilled Citrus-Glazed Salmon with Charred Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A juicy grilled salmon fillet brushed with a tangy citrus glaze, paired with a vibrant charred corn salsa bursting with fresh flavors. This american-inspired seafood ready in about 30 minutes blends 6 oz each salmon fillets, orange juice, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 1/4 cup orange juice
• 2 tbsp lime juice
• 2 tbsp honey
• 2, minced garlic cloves
• 3 tbsp, divided olive oil
• 2 cups, fresh or frozen corn kernels
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro leaves
• 1, seeded and finely diced jalapeño
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Preheat grill to medium-high heat (around 400°F). In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp olive oil until combined to create the citrus glaze.
2. Step 2: Brush 4 salmon fillets generously with half of the citrus glaze and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place salmon on the grill skin-side down and cook for 4-5 minutes until grill marks appear.
3. Step 3: Flip salmon and brush with remaining glaze. Continue grilling for another 3-4 minutes until salmon is opaque and flakes easily with a fork.
4. Step 4: While salmon cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups corn kernels and cook for 5-6 minutes, stirring occasionally, until kernels are slightly charred and fragrant.
5. Step 5: Remove skillet from heat and stir in 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro leaves, 1 finely diced jalapeño, 1/2 tsp salt, and 1/4 tsp black pepper to make the charred corn salsa.
6. Step 6: Serve the grilled salmon topped with the charred corn salsa while warm.