Cut the salmon into 3 cm cubes. In a bowl, mix the soy sauce, honey, peeled and grated galangal and lime leaves sliced into julienne. Leave the salmon to marinate in this mixture for 10 minutes.
Sauté the okras and corn cobs in a frying pan with a drop of oil. Cut the vegetables into even-sized pieces and spear them on a brochette stick or citronella stem, alternating with the cubes of marinated salmon.