Cut the salmon fillets into 3cm chunks and cut each slice of lemon in half. Thread the lemon and salmon chunks onto pre-soaked wooden skewers, brush with olive oil and season with freshly ground black pepper.
To make the dip, mix together the spring onion, yellow pepper and mayonnaise. Stir through the natural yogurt, chopped parsley and season with freshly ground black pepper.
BBQ the salmon skewers on all sides for a few minutes until cooked through, being careful not to overcook them, as they will dry out easily. Arrange on a plate with a bowl of dip and serve.