First, make the reduction: In a small saucepan, combine the vinegar, minced shallot, and half the tarragon. Reduce until you have about 1 tablespoon of liquid. Strain.
Set up a double boiler (bowl over simmering water). Whisk the egg yolks in the bowl.
Slowly drizzle in the melted butter while whisking constantly - the sauce should thicken like mayonnaise.
Add the strained reduction and remaining fresh herbs.
Keep the sauce warm while you cook the salmon. Season the salmon fillets generously with salt and pepper.
Grill or pan-sear the salmon for 4-5 minutes per side until cooked to your liking.
Serve the salmon immediately with the warm bearnaise sauce spooned over.
