1. Vinaigrette; Whisk vinegar, mustard, shallot and slat in a medium bowl to mix. Gradually whisk in honey, then oil, until blended. Whisk in pepper.
2. Salmon: Heat outdoor grill to high. Brush fish on both sides with oil; season with salt and pepper.
3. Grill skin side down about 4-5 minutes until skin is lightly charred and crisp. Turn over, reduce heat to medium or move to cooler part of grill, and cook until just cooked through but not falling apart, 3-4 minutes more.
4. Remove to serving plates or a platter and spoon a few Tbsp viniagrette over each piece of fish. Serve immediatel.