Cut the salmon fillet into skewers.
Thread the skewers onto brochettes and place them in a dish.
Mix all the marinade ingredients and pour over the brochettes.
Turn them to coat evenly.
Cover with plastic wrap and marinate in the refrigerator for 1 hour.
Cook on the barbecue with direct heat, ideally on a grill without grates.
Serve accompanied by grilled vegetables and drizzled with a few tablespoons of grenadine syrup.