Using a mortar and pestle or small bowl and the handle end of a
wooden spoon, grind the saffron with a pinch of sugar to a fine
powder (about 1/4 teaspoon). Transfer to a large bowl. Bring 2
tablespoons water to a boil in a saucepan, kettle or using the
microwave, then let stand for 2 minutes to allow the water
temperature to drop slightly. Add to the ground saffron powder,
gently stir, cover and steep for 5 minutes.
To the saffron water, add the lime juice, olive oil, garlic,
salt, oregano, coriander, pepper and turmeric. Stir to mix, add
the salmon pieces and combine until the salmon is well coated.
Cover and marinate in the refrigerator for 30 minutes.
As the salmon marinates, prepare a charcoal grill until the coals
are ashed over and slightly cooled to medium-hot and or heat a
gas grill to medium-high. Skewer the salmon and save any remaining
marinade. Grill the skewers, brushing with the remaining marinade
and turning every couple of minutes, until tender and buttery,
about 10 minutes total. Serve with lime wedges for squeezing
over the fish. Enjoy, with bites of fresh herbs between bites