Combine first 4 ingredients in a large bowl; add salmon. Cover and chill 1 to 4 hours, tossing occasionally.
Place skewers in water to cover, and let soak 30 minutes. Thread salmon evenly onto skewers.
Grill skewers on a lightly greased grill rack over medium-high heat (350° to 400°) for 3 to 4 minutes on each side. Let stand 5 minutes. Serve with Salsa Verde.
The Vineyard Kitchen