In a large resealable plastic bag combine first five ingredients. Add
salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning
occasionally. In a small bowl combine the sauce ingredients; cover
Drain salmon, discarding marinade. Grill salmon, covered, over
medium-hot heat for 5 minutes. Turn; grill 7-9 minutes longer or until
fish flakes easily with a fork. Serve with Mustard Dill Sauce.