Atlantic Salmon with Creole Mustard Sauce

4 T unsalted butter
3 T brown sugar
3 T soy sauce
2 T lemon juice
2 T white whine
3 lbs salmon fillet

Creole Mustard Sauce

1 c cream
¾ c stone ground
mustard
1 t Dijon mustard
4 t Worcestershire
½ t basil
¾ t pepper
1/8 t white pepper
1/8 t cayenne
1 c sour cream

Combine butter, sugar, soy sauce, lemon juice, and wine. Place salmon in a ziplock and pour in marinade. Refrigerate up to 6 hours.

Preheat oven to 400. Place salmon and marinade in baking dish and bake 20 minutes. Then broil for 2 more minutes. 

Prepare the sauce: Combine cream, mustards, Worcestershire, basil, and peppers in a heavy saucepan. Cook stirring over medium heat until thick, about 5 minutes. Add sour cream and stir well.