1. Slice salmon fillets lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
 
2. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
 
3. Preheat barbecue for medium-high heat.
 
4. Lightly oil cooking grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers 4 minutes per side, brushing often with marinade, until fish flakes easily with a fork.
 

Chef tip:
Soak wooden skewers in water for 10 minutes before barbecuing to prevent burning.