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Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Place salmon in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl, combine oil, lemon peel, lemon juice, vermouth, mustard, thyme, tarragon, garlic, salt and pepper. Pour marinade over salmon. Seal bag; turn to coat salmon. Marinate in the refrigerator for 2 to 4 hours, turning bag once.
Drain salmon, discarding marinade. Measure thickness of salmon. For a charcoal or gas grill, oil grill rack. Place salmon on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, turning once halfway through grilling.