Cut the salmon into 2·5cm (1in) cubes and thread them onto wooden skewers. Mix the soy sauce, sesame oil, honey, garlic and ginger. Put the salmon on a baking tray and brush all over with half of the sauce.
Cook under a medium grill for 3-4 minutes until the fish has just become firm - don't overcook or fish will be dry. Serve the kebabs with the remaining sauce poured over just before serving.
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