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Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil; coat foil with cooking spray. Place salmon in prepared pan. Sprinkle salmon with 1/4 teaspoon each of the salt and pepper.
In a medium bowl combine tomatoes, corn, olive oil, chili powder, cumin, and the remaining salt and pepper. Toss to coat. Spread tomato mixture around salmon in pan. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork.
Meanwhile, in a small bowl stir together lime peel, lime juice, and honey.
Using two large pancake turners, transfer the salmon to a platter. Brush salmon with honey mixture. Add onion and snipped cilantro to tomatoes in pan stirring gently to combine. Top salmon with tomato mixture and cilantro leaves.