4 centre cut salmon fillets (about 6 oz/175 g each)
For the glaze:
1/2 tablespoon unsalted butter, melted
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
Pinch finely ground white or black pepper
Remove and discard skin from salmon; cut into 1-1/2-inch (4 cm) cubes to make 24 pieces. In small glass bowl, mix together melted butter, maple syrup and soy sauce. Beginning and ending with lemon wedge, thread salmon loosely onto 4 metal skewers. Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, until fish flakes easily when tested, about 10 minutes.