Thaw fish, if frozen. Rinse fish; pat dry. Sprinkle fish with crushed peppercorns and salt; gently press peppercorns into salmon. In an extra-large nonstick skillet heat oil over medium-high heat. Add fish; cook about 6 minutes or until fish flakes easily, turning once.
Meanwhile, for yogurt-lime sauce, remove zest and squeeze 2 tsp. juice from lime. In a bowl combine 1/2 tsp. of the zest, the lime juice, yogurt, honey, parsley, and ginger.
Cut fish into serving-size pieces; serve with yogurt-lime sauce. If desired, sprinkle with additional lime zest.