PREPARATION:

1. Drop garlic through feed tube of food processor with motor running. Add cilantro leaves; process until cilantro is coarsely chopped. Add butter, lime peel and pepper; process until well combined and cilantro is finely chopped.
2. Place butter mixture on sheet of waxed paper. Using waxed paper as a guide, roll mixture back and forth into 1-inch-diameter log, 2 inches long. Wrap waxed paper around butter mixture to seal; refrigerate until firm, about 30 minutes.
3. Meanwhile, prepare grill for direct cooking.
4. Lightly sprinkle salmon with salt. Place salmon, skin side down, on grid. Grill salmon, on covered grill, over medium coals 8 to 10 minutes or until salmon flakes easily when tested with fork.
5. Transfer salmon to serving plates. Cut butter log crosswise into 8 slices; top each fillet with 2 slices. Serve with lime or lemon wedges.