Squeeze lemon juice over salmon and allow it to sit for 5 minutes. Spoon honey on top and add seasonings. Cut into chunks.
Using a potato peeler, peel the zucchini length wise to create ribbons. Fold zucchini ribbons and pierce with skewer. Add a salmon chunk and then more zucchini ribbons, and then more salmon etc.
Heat olive oil in a large cast iron skillet or non-stick skillet. Cook skewers 2-3 at a time for about 3 minutes per side. Make sure to not overcrowd the pan.
Garnish skewers with fresh dill, feta, and grapes