Combine first 5 ingredients in a re-sealable bag or bowl, add salmon and zucchini and coat well. Let marinate in fridge for at least 15 minutes.
Thread salmon, and vegetables snuggly, onto Epicure Stay-put Bamboo Skewers, alternating with a cherry tomato, and a piece of zucchini. Preheat grill to medium, and lightly brush with oil to prevent sticking.
Grill salmon kebabs, over medium-low heat, with lid closed, until salmon is firm, about 6–8 minutes, turning occasionally. Sprinkle with Sesame Crunch Topper, and serve with extra lemon wedges if desired.