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In small saucepan, combine soy sauce, sherry, and cornstarch; stir
until cornstarch is dissolved. Cook stirring constantly until sauce
thickens. Remove from heat, and stir in honey, ginger, lime peel,
and juice. Remove 1/4 c sauce for use while grilling salmon;
reserve remaining sauce to serve with grilled salmon.
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Place salmon, skin side down on sheet of foil on grid. Brush or
lightly spoon sauce over salmon; cover and grill to desired
doneness, about 4-5 minutes. Lift salmon from foil with spatula,
leaving skin adhered to foil. Serve salmon with reserved lime
teriyaki sauce.
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