Try a salmon roll-toss leftover salmon in a yogurt and herb sauce with celery and stuff in a hot dog bun.
In a medium-sized mixing bowl, whisk together garlic, lemon grass, mustard, lemon juice, soy sauce, and pepper until combined.
Toss salmon in the marinade and let sit for at least 15 minutes. Thread salmon alternating with lemon slices onto skewers.
Preheat the grill and lightly oil the grill grate. Cook the skewers on the preheated grill over high heat for about 10-15 minutes, and close the lid to the grill to help speed up the cooking time. Turn with tongs as needed to achieve evenly cooked salmon.