2 Tbsps Dijon mustard
Juice of one freshly squeezed lime
2 tsp olive oil
1 Tbsp honey
1½ tsp dried tarragon
1 Tbsp Cline Pinot Gris
¼ tsp salt
4 salmon fillets ½ to 5/8 inch thick
Combine the first 7 ingredients to make a marinade. Place the salmon fillets in a shallow non-metal dish and top with marinade. Turn to coat the other side. Marinate in the refrigerator for about an hour, turning once or twice.
Preheat broiler. Coat broiler pan rack with non-stick spray. Place salmon on rack, skin side down. Spoon marinade over the fish; broil 4-6 inches from heating element until fish is done (no need to turn.)
This marinade would also work on swordfish, tuna, shark, trout or mahi-mahi.