Wash and pick all of the herbs. Place the leaves in a blender with the olive oil, tomato vinegar and the salt.
Coat the salmon steaks in the marinade and then chill in the fridge for 1 hour.
Heat a griddle pan to very hot and then cook the salmon steaks for 5 minutes on each side.
Season with salt and piment d'Espelette to serve.
«This recipe also works really well when cooked on a barbeque.»