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Remove the peel from the limes using a vegetable peeler or a zester. Avoid scraping the bitter white pith. Mince, peel and measure 2 tablespoons. Squeeze 1/2 teaspoon of juice and reserve. Brush the grill lightly with oil. Light the coals or gas grill. Sprinkle salt, peppers, peel and ginger on both sides of salmon and press gently into the flesh. Refrigerate. Mix the reserved lime juice and melted butter, set aside.
When the coals turn white, add the wood chips. If the chips flare up, mist them with water. When the chips start to smoke, place the salmon on the grill rack and cook, turning once, about 5 to 6 minutes per side, or until the salmon is firm and just opaque at the center. Brush occasionally with the reserved butter and lime mixture.