Place the salmon into a sealable plastic zip-top bag, then pour the orange juice and soy sauce over top of the fish.
Remove as much air from the bag as possible while sealing it. Massage the salmon to ensure even coating and place the bag inside the refrigerator for two to four hours.
After the salmon has marinated, light your grill and set it up for high direct heat. While the grill is preheating, thread salmon and lemons on the skewers, alternating one piece of salmon and one lemon slice, folded in half.
Dab off any excess marinade ingredients from the fish, and lightly coat it with olive oil. Then, season with kosher salt. Place the salmon kabobs on the grill over direct heat. Turn the skewers by a quarter turn, every 90 seconds to two minutes for a total of eight minutes.
Remove the kabobs when the internal temperature of the salmon reaches 135 °F. Place them on the plate and garnish with dill to serve.