Finely chop enough candied lime zest to measure 1 1/2 teaspoon. In a bowl stir together zest with remaining glaze ingredients until combined. well.
3Trim any dark flesh from skinned sides of salmon. In a large roasting pan arrange salmon, skinned sides down, without crowding, and season with white pepper and salt. Spread glaze over salmon and roast in middle of oven 25-30 minutes, or until fish is just cooked through.
When you test for doneness, do not look for flakiness but rather a change in appearance - from translucent to opaque.
4Candied Lime Zest:
With a vegetable peeler remove zest from line in long 1/2-inch wide pieces. Diagonally cut pieces crosswise into very thin julienne strips.
In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add zest and simmer 10 minutes. Cool zest in syrup.
Candied zest may be made 1 week ahead and chilled in an airtight container. Makes about 2T candied zest.