Grilled Citrus-Glazed Salmon with Charred Corn Salsa

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 seafood recipe, ready in about 30 minutes, pairs salmon fillets, orange juice, and lime juice for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 salmon fillets, 6 oz each
• 1/4 cup orange juice
• 2 tbsp lime juice
• 2 tbsp honey
• 2 garlic cloves, minced
• 3 tbsp olive oil, divided
• 2 cups corn kernels, fresh or frozen
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro leaves, chopped
• 1 jalapeño, seeded and finely diced
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided

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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.