Remove and discard skin from salmon; cut into 1 1/2 inch cubes to make 24 pieces.
In large bowl, mix together dill, oil, lemon rind and juice, salt, pepper and hot pepper sauce. Add salmon and toss to coat; let stand for 10 minutes.
Reserving marinade and beginning and ending with lemon wedge, thread salmon loosely onto 4 metal skewers. Place on greased grill over medium heat; brush with marinade. Close lid and grill turning twice, until fish flakes easily when tested, about 10 minutes.