Cut your salmon into uniform cubes and place in a bowl. Season both sides of salmon then add into a bowl along with all the marinade ingredients except the lemon juice. Toss until mixed well and cover, place in the fridge for an hour.
Meanwhile, place some wooden skewers to soak in water.
For the sauce, simply incorporate all of the above ingredients and refrigerate until you’re ready for plating. Any left over sauce would go well with a veggie platter too!
After an hour, take the salmon out of the fridge, squeeze the lemon and toss. Skewer the pieces of salmon.
Pre-heat your grill to medium-high. Brush your grill surface to rid it of any residue. Lubricate your grill grill surface by wiping it with an towel dipped in vegetable oil or spray with cooking spray.
Grill your salmon for about three minutes aside, flip and grill another 3 minutes.
Take off the heat, place on a platter. Sprinkle with sea salt, garnish with lemon wedges. Serve alongside some rice pilaf and the sauce.