• Prep. Soak the bamboo skewers in water for 15 to 20 minutes and preheat the grill to medium heat (about 375ºF).
• Make the marinade. In a medium bowl, stir together the seasoned rice vinegar, extra virgin olive oil, garlic, and Italian seasoning. Set aside.
• Assemble the skewers. Thread the salmon and folded lemon slices intermittently onto the prepared bamboo skewers. Brush all sides of the salmon kabobs with the prepared marinade.
• Grill. Oil the grates on the grill. Place salmon skewers on the grill and cook for about 4 minutes per side or until salmon is cooked through and opaque.

Make the Dipping Sauce

• Mix the sauce. Meanwhile, put the minced garlic in a small mixing bowl, sprinkle it with salt and ½ tablespoon extra virgin olive oil, and stir to combine. Stir in the yogurt.
• Garnish and chill. Drizzle the remaining extra virgin olive oil over the top of the yogurt sauce and garnish with chopped parsley; refrigerate until ready to use.
• Serve. Remove the salmon skewers from the grill and serve them with the garlic yogurt sauce.