In a medium bowl, whisk together marinade ingredients and set aside. Cube all of the vegetables you want to use along with the salmon. Leave the skin on (it helps hold the fish together better).
After you have all of your ingredients prepared, place it all in a large ziploc bag or plastic container with a tight fitting lid. After you combine the marinade ingredients, pour it all over the fish mixture. Zip the bag tight or fit the lid tight and carefully toss the ingredients with the marinade. Place in the refrigerator overnight, tossing every couple of hours or so (don't worry about it during the night, just toss again in the morning and throughout the day before grilling).
Thread your vegetables and salmon onto skewers and place them on a preheated (medium-high heat) grill. I placed mine on prepared cedar planks for extra flavor.
Combine ingredients for the basting sauce and baste several times through the grilling process. Grill salmon kabobs for about 15 minutes or until the desired doneness is reached.