2 large salmon filets with skin
3/4 cup Dijon mustard
1 cup dry white wine
1/4 cup olive oil
3 cloves garlic, finely chopped
1-tablespoon dill weed
1/4 cup fresh basil, chopped
1/4 teaspoon black pepper
Place salmon filets in a large zippered bag or large casserole dish, skin side down.
Mix all ingredients with a whisk and pour over salmon filets.
Let marinate for at least 2 hours, covered in the refrigerator.
Place on hot preheated grill, skin side down and cook until tender and flaky, about 10 to 15 minutes, depending on how hot the grill is and thickness of filets.