Cut salmon fllet into 1” cubes

Place 4 cubes on each skewer, piercing across the grain. Alternate with bell pepper slices. Cover with plastic wrap and keep in refriderator until ready to grill.

Mix olive oil, lemon juice and black pepper in a small bowl.

Brush onto salmon skewers and place skewers on a sprayed grill grate over medium heat. Grill for 3 minutes, turn skewers and brush with leftover marinade. 

Cook salmon to reach 145 degrees F.