Prep: Soak bamboo skewers for at least 1 hour to prevent them from catching fire. Preheat your grill to medium heat (about 375°F).
In a medium bowl, combine all the marinade ingredients: chopped parsley, pressed garlic cloves, Dijon mustard, salt, pepper, olive oil, and lemon juice. Stir well to combine.
Skewer the salmon: Thread the salmon pieces onto the bamboo skewers. Brush both sides of the salmon skewers generously with the marinade.
Oil the grill grates to prevent sticking. Carefully place the salmon skewers onto the hot grill.
Grill the skewers for 3-4 minutes per side, or until the salmon is cooked through and opaque.
Once cooked, remove the skewers from the grill and serve immediately.