In a bowl combine the salmon, harissa, preserved lemon, lemon juice, granulated garlic, smoked paprika, dijon mustard and honey. Toss until well combined, let marinate for 30 minutes. After 30 minutes, take two skewers and thread a red bell pepper, salmon, red onion and then repeat. (Using two skewers make it easier to flip and turn) You should have 4-5 salmon cubes per skewer.
In a mixing bowl, toss lentils carrots, celery, onions, garlic, cilantro, parsley, olive oil, sherry vinegar, salt, pepper and lime. Taste for seasonings and place aside.
In a saucepan, combine the Harissa, molasses, brown sugar, dijon mustard, apple cider vinegar, salt, smoked paprika and garlic. Bring to simmer and then reduce the heat. Cook for 8-10 minutes.
Preheat grill to high and brush with oil. Drizzle salmon skewers with a little oil as well. After 5 minutes brush with some of the Harissa bbq and flip. Continue to grill for a total of 8-10 minutes until opaque throughout. Brush with more sauce. Serve with the lentil salad.