1poundsalmon, (try to get a piece that is fairly even in thickness)
1-2tablespoonsextra virgin olive oil
1teaspoondiamond kosher salt (if using any other salt, use half the amount)
Optional, Easy Sides
2 zucchini, cut into 1/4'' thick planks
2-3red peppers, cut into large slices
extra virgin olive oil
salt and pepper
Preheat grill to about 350-400 degrees and soak wooden skewers for at least 30 minutes (okay, sometimes I can't get away with 20 minutes, but not sure I can officially recommend it)
Remove skin from salmon and cut into 1'' cubes. Drizzle extra virgin olive oil on salmon.
Place onto two parallel skewers (see my reel above for guidance). Season generously with salt and pepper. Squeeze fresh lemon juice directly over skewers (up to you how much, but I generally do half of a lemon).
Spray grill with oil or oil grates and make sure grill is over medium heat. Add skewers and cook for about 5/sides. The outside should be browned and slightly crispy and inside fully cooked. Serve immediately.
Optional Veggie Sides:
Prepare the vegetables while you prepare the salmon. Just toss in olive oil, salt and pepper and grill at the same time as the salmon.