Step 1: Preheat your outdoor grill to medium-high heat. In a small bowl, whisk together the honey, lime juice, minced garlic, and olive oil to create the glaze.
Step 2: Lightly brush the corn ears with a little oil and place them on the grill. Rotate occasionally until charred on all sides, about 8-10 minutes. Remove and let cool before slicing the kernels off the cob.
Step 3: Pat the salmon fillets dry with paper towels. Season with salt and pepper, then brush the top of each fillet with the honey-lime glaze.
Step 4: Place the salmon on the grill, skin-side down. Cook for 6-8 minutes, then carefully flip and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Step 5: While the salmon cooks, toss the corn kernels, red onion, cilantro, and jalapeño in a bowl. Add a squeeze of lime juice and a pinch of salt to complete the salsa.
Step 6: Serve the hot grilled salmon topped with a generous portion of the fresh corn salsa.