Soak bamboo skewers in cold water for 30 minutes before use to avoid burning.
Cut salmon into 3cm cubes. Combine cinnamon, olive oil and orange juice in a bowl. Season with ground black pepper. Add salmon and turn to coat. Cover and refrigerate for no longer than 10 minutes.
For the crunchy slaw, combine the yoghurt, orange juice and water in a large bowl, whisk until well combined. Add the cucumber, cabbage, snow peas, sprouts, almonds and mint and toss gently to coat in the dressing.
Preheat barbecue grill on high heat. Thread the salmon onto four long metal skewers or eight bamboo skewers (see Tip). Barbecue salmon, basting occasionally with the marinade for 4-5 minutes for medium, turning occasionally, or until cooked to your liking. Transfer to a tray, cover and allow to stand for 5 minutes.