You can substitute grouper, redfish, or tuna for salmon.
Sprinkle salmon evenly with 3/4 tsp. salt and 1/2 tsp. pepper.
Sauté shallots in 1 Tbsp. hot oil over medium heat 5 minutes or until golden. Remove from heat.
Whisk together vinegar and mustard in a small bowl; whisk in remaining oil in a slow, steady stream until mixture is thickened and blended. Stir in shallots, remaining 1/4 tsp. salt, sugar, herbs, and, if desired, crushed red pepper.
Coat cold cooking grate with cooking spray; place on grill over high heat (400° to 500°). Place salmon on cooking grate, and grill 5 to 7 minutes on each side or to desired degree of doneness. Serve with vinaigrette.