2tablespoons light olive oil (not extra virgin, pick something with a higher smoke point)
2tablespoons of fresh lemon juice from 1/2 large lemon or 1 small lemon
Soak bamboo skewers at least 1 hour to prevent them from catching fire on the grill. Preheat grill to medium heat (about 375F).
In a medium bowl, stir together all marinade ingredients.
Double skewer the salmon and lemon slices (folded in half) intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
Oil the grates, then carefully place salmon skewers onto the hot grill. Grill kebobs for 3-4 minutes per side, or until salmon is cooked through and opaque.