Lay the salmon on a plate and push a skewer through each fillet lengthways.
In a bowl mix together the soy, coriander, chilli, lime juice and zest and pour evenly over the salmon skewers. If you can, cover and set aside for 30 minutes to allow the flavours to develop.
Pre-heat the BBQ for 2-3 minutes on a medium heat then add a little rapeseed oil to the cooking surface before adding the salmon. Cook for around 8-10 minutes on a low heat, turning regularly to cook evenly.
Great with salad for a light lunch or serve with stir-fried noodles if you’re extra hungry!