Whisk together sesame oil, soy sauce, ginger, and sherry. Drizzle over salmon, cover, and let stand for 15 minutes.
Fill a saucepot with about 3 inches of water and place a steamer basket inside, water should not be touching the basket. Arrange the salmon in the basket and cover with a lid. Cook the fish for 10 minutes or until desired degree of doneness.
Scatter lime peel and scallions around salmon and garnish with lime wedges.