Mix the ponzu and the oyster sauces in a large bowl. Cut the salmon into bite size pieces then add to the sauce mix.
Allow to marinate for 20 minutes. Then thread the salmon onto 8 metal skewers.
Preheat a BBQ hotplate to hot and add a slick of oil. Cook the salmon until the edges start to turn a lovely caramel colour. About 2 minutes each side. Be very gentle so the salmon doesn’t break, and only turn once.
Serve with sliced red onion and coriander scattered over steamed rice.
*Ponzu sauce and Oyster sauce is available in the Asian section of the supermarket