In a medium bowl, whisk together teriyaki sauce, honey, oil, ginger, nutmeg, and garlic.

Divide the sauce into two. Half the sauce will be reserved to use as a dipping sauce.

In a bowl or resealable plastic bag, combine salmon and marinade. Marinate salmon in the refrigerator for one hour.

Meanwhile, soak skewers in water for at least 30 minutes.

Thread one piece of salmon onto each skewer. Place salmon skewers in a baking pan.

Preheat oven to broil. Broil salmon until fish flakes easily, about six to eight minutes per side, brushing often with the marinade.

Garnish each salmon skewer with an olive and serve alongside dipping sauce.