Prepare the marinade: in a deep bowl, mix soy sauce, vegetable oil, Dijon mustard, grated ginger root, salt, sugar and a couple of drops of lemon juice.
Clean the salmon from scales, remove bones and cut into small cubes that are easy to put on skewers.
Place the salmon in the marinade and leave for 30 minutes.
Cut the zucchini into medium-thick strips using a vegetable peeler.
Grease the finished zucchini strips with vegetable oil, salt and pepper to taste.
Remove the salmon from the marinade. Then start preparing the kebabs. To do this, prepare the skewers, then thread the salmon pieces and zucchini strips onto each skewer one by one.
Heat a frying pan with vegetable oil. Fry the kebabs for 5-7 minutes on both sides.
Place the finished kebabs on a serving dish, garnish with finely chopped fresh herbs and serve.