Place four 8-inch wooden skewers in a shallow plate with water and let them
soak 30 minutes.
Meanwhile, cut the salmon steaks into 1 1/2-inch cubes (remove skin and
bone). Place in a bowl.
Add olive oil, lemon juice, garlic, thyme, salt and pepper. Toss to coat
(you may cover and chill the salmon at this point several hours or overnight).
Heat a charcoal or gas grill or broiler.
Thread the salmon onto the damp skewers, covering exposed ends with aluminum
foil if desired (the fish doesn't cook long enough to set the wood on fire,
but the skewers will char). If the fish pieces are oblong, skewer through the
shortest sides so the skewer goes through the piece lengthwise. Push the pieces
together so they are touching.
Cook the skewered fish about 6 inches from the heat for about 5 minutes
or until it is cooked through (no need to turn the skewer). It should still
be silky in the middle and not exactly flaky.
Serve with rice and snow peas or other green vegetable.