Cut salmon into 6 oz fillets. Leave skin on. Pat it until it's completely dry.
In a 9"x11" baking dish mix the lemon zest (or oil), olive oil and vinegar with a whisk until completely homogenized.
Reserve 2 TBS and set aside in a small covered bowl.
Put the salmon into the baking dish into the marinade skin side up (so the meat of the salmon is soaking in the marinade).
Marinade for 20-30 minutes. You can leave the salmon out.
Prep to Grill
Preheat your grill 15 minutes before grilling.
Remove salmon from marinade and place onto a baking sheet skin side down.
Salt and pepper the tops and sides of the salmon fillets.
Place on the grill skin side down.
Grill for 7-8 minutes or to 135-140F for medium doneness. You can cook for less time to 130F if you like your salmon closer to medium rare, or cook longer to 155-160F if you like your salmon more done.
Remove from grill. Often the skin will come right off and stay on the grill. This is fine. I remove it before serving if it doesn't.
Baste with reserved marinade for extra flavor and moisture if desired.