Mix in a bowl the lime juice, zest of lime, honey, minced garlic, 1 TBS olive oil, 1/2 tsp salt, and white pepper.

Pour into a 1 gallon baggie or a marinade container

Place salmon into the marinade and seal baggie or container

Place in refrigerator for 1 to 4 hours, turning 1 to 2 times to coat salmon completely

Just before cooking, whisk together in a shallow dish the flour, black pepper, and 1/4 tsp salt

Heat the 2 TBS olive oil in a medium sized pan over low to medium heat

Pour 1 to 2 TBS of the marinade into the pan with the olive oil

Dredge the salmon fillets through the flour mixture, coating on both sizes

Lay the salmon fillets into the pan and cook for 3 to 5 minutes on each side, turning carefully as to not lose the salmon crust

Cook completely using either a meat thermometer to taste for doneness or a flake test