I do my salmon the same way you do : skin side down for color , flip , and finished in the oven.
if you used Steam-Broil @ the max 500, I doubt you'd get that sort of wonderful crust on the skin w/o over cooking the salmon.
Id guess the CSB would be useful for a much lower temp steam or steam-bake that might get you to an internal temp of say 125 if that
then the is type of salmon would very much enjoy a nice -aise sauce.
this sort of thing :
http://culinaryarts.about.com/od/sauces/tp/saucesforfish.htm
note they chose salmon as their test fish and its on the "blond' side of done not browned.
think French Restaurant White table cloth salmon, vs salmon w a char.
Id enjoy hearing how this works out.
