Skin the salmon and remove any stray bones. Cut it into chunks, roughly 1in/2.5cm square and put in a freezer bag or box.

Mix together the soy sauce, mirin and honey so they are well blended together then pour in with the fish. Leave to marinade for 10-20 minutes, turning once or twice to ensure all the fish takes on the marinade.

Cut the onion in to chunks, separating two to three layers of onion at a time - approx in half top to bottom of the onion and in 2-4 across, depending on thickness.

Thread pieces of onion and salmon on to two skewers, or more depending on size, roughly one piece of onion followed by one to two pieces of salmon. Put a piece of onion on both ends to hold everything on.

Grill for around 10 minutes, depending on your grill/barbecue and size of the fish chunks, turning every couple of minutes until the fish is cooked through. If you can't or prefer not to grill/bbq, you can also put under broiler/grill. Take care not to break up the fish as you turn the skewers.