In a medium-sized saucepan, whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar. In a small bowl, combine cornstarch and water and whisk into the sauce. Heat to medium-high heat and let simmer until it starts to thicken. Remove from heat.
Heat grill to medium-high heat. On a sheet of Reynolds Wrap® Non-Stick Aluminum Foil place the salmon on dull side. Fold up the edges of the aluminum foil. Spread on half of the marinade. Place the foil on the grill and let the salmon cook for 10–12 minutes or until salmon is opaque and cooked throughout. Spread remaining marinade on top and serve.