In a bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, coriander, salt, honey, red pepper and paprika. In the same bowl add salmon and cherry tomatoes and gently toss. Cover the bowl and put in the refrigerator to marinade for 1 hour. Beginning with cherry tomatoes, thread tomatoes then salmon and repeat the process twice ending with a tomato. Heat the grill to medium heat. Arrange salmon skewers on top of the grill and grill salmon kabobs for 6 to 8 minutes, or until the fish is opaque throughout, turning once midway through cooking.