1In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
2In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
3Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
4Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.