In a large bowl combine peaches, honey, peppers and white wine. With a large spoon, stir until peaches begin to break apart.

Place mixture in a blender. Blend until smooth.

Pour sauce into a small pot.

Place pot on stove over medium heat. Simmer until reduced by 2/3. Remove from heat and set aside. (Can be done in advance)

Place ginger into a food processor. Pulse to purée.

Place ginger into a small mixing bowl. Add garlic and brown sugar. Mix well.

Rub mixture on the salmon fillets.

Build a hot fire in a charcoal grill or preheat gas grill to hot.

Clean and oil grill grates.

When grill is hot, place salmon, skin-side down (if skin is still on, either side if not), on the hot grill.

Heat just long enough to crisp skin, about 3 - 4 minutes or just long enough to add grill marks and cook surface, if no skin, about 2 minutes.

Turn fillets over. Heat just long enough to add grill marks and cook surface, about 2 - 4 minutes.

Remove salmon from grill and place, skin side down, on a well-greased oven pan.

Preheat oven to 350°F.

Brush tops (skinless side) with prepared sauce.

Place pan in oven and bake for 10 - 16 minutes, checking for doneness after 10 minutes. Salmon should be cooked to a minimum internal temperature of 145°F.

Remove salmon from oven and place on serving platter or individual plates.

Drizzle a small amount of remaining sauce over top.

Serve hot with remaining sauce on the side for dipping, if desired.