Trim lemongrass tops; cut off hard base of stem. Cut remaining sticks in half lengthways; then widthways, you will have 12 lemongrass skewers.
Remove any skin or bones from the fish; cut fish into 12 x 3cm pieces. Thread each piece onto a lemongrass skewer.
Cook on a heated oiled grill plate (or grill barbecue or frying pan ) until the salmon is browned lightly, approx. 2 mins each side, or until cooked as desired.
