Preheat the oven to 400 degrees F (200 degrees C).
Skin the fillet Salmon Fillet (1 pound) and cut it into 4 even pieces.
Season both sides of salmon pieces with Salt (to taste) and Ground Black Pepper (to taste) and set aside.
Peel and chop up the Garlic (5 clove) and Fresh Ginger (2 tablespoon).
Chop up the Scallion (1/2 cup).
Chop up the Fresh Cilantro (1/4 cup).
Heat Vegetable Oil (to taste) in a sauté pan.
Sauté about half of the garlic and the ginger until softened, but not browned.
Then add cilantro and scallion, and cook for 30 seconds.
Remove from heat.
Carefully moisten 1 piece of Rice Paper Wrapper (4) in warm water for about 30 seconds until soft.
Then spread the sheet of rice paper out on a cutting board and lightly pat dry with a paper.
Put 1 heaping tablespoon of the ginger-garlic-herb mixture on the center of the rice paper and spread it around a bit, so that it will evenly cover the surface of a piece of salmon.
Place salmon on top, and tightly fold ends of the rice paper up and around the salmon to make it a package, like you're making a burrito.
Repeat with all pieces and place salmon bundles aside to set in the refrigerator for at least 5 minutes.
Heat a large skillet with Vegetable Oil (to taste).
Once the oil is hot, add the bundles to the pan, sealed side down, and brown for about 1-2 minutes.
Once the one side is browned, carefully flip the bundles and brown on the other side for about another 1-2 minutes. Be careful not to rip the delicate rice paper.
Transfer to a lightly greased baking sheet, presentation side-up and pop into the oven to cook for about 6-7 minutes to finish cooking the salmon on the inside.
Resist the urge to over-bake the salmon, or it might dry out. Remember, the pieces of salmon are small, and even out of the oven, they continue to cook through carry-over cooking.
To make the hoisin lime sauce, place the Hoisin Sauce (1/4 cup), Orange Juice (1/4 cup), remaining minced garlic and Lime (1) in a liquid measuring cup or bowl and microwave for 1 minute. Stir well.
Drizzle the sauce over the salmon bundles.
Garnish with chopped cilantro and serve.