In a large bowl, whisk together olive oil, lemon juice, rosemary, garlic, salt and pepper. Add in salmon chunks and coat well with marinade. Refrigerate for 30-60 minutes.
Place charcoal briquettes into grill on a pyramid. I put two small pieces of paper stuffed in between the briquettes and lit the paper to get the fire going. Allow your briquettes to burn for 10-15 minutes or until the flame is out and the coals are grey.
Lace your salmon skewers alternating between two salmon chunks and a lemon slice until skewer is full. Place on grill. Leave salmon skewers to cook on each side until they no longer stick to the grill. Flipping early will cause your skewers to stick and potentially fall apart. I grilled each side about 6-8 minutes. Serve immediately as the perfect summer main dish!