For glaze, combine orange juice, wine, lemon juice, sugar, ginger, white pepper, and salt in a small sauce pan. Bring to a boil; reduce heat to medium-low and simmer 25 minutes until reduced to the consistency of cream.
Place salmon, skin side down, in a shallow stainless or glass baking dish. Combine vinegar, oil and rosemary and brush or pour over top of fish.
Bake fish 15 minutes or until a meat thermometer reads 140-145°F. Divide fish into serving portions and spoon glaze over top.