Heat your grill to medium-high heat. Lightly coat your salmon with a little olive oil and lightly season with salt and pepper. Start cooking your salmon with the inner side down. Grill over medium-high heat for 2 minutes, then rotate 45 degrees and sear for 2 more minutes. (To create a crosshatch pattern). Flip fillets and finish grilling. After 2 minutes turn fillets 45 degrees, then grill 2 minutes more until they are medium-rare.
One minute before removing from the grill, spoon 1-2 tbsp of the Creole mustard-ginger glaze over the crosshatched fillets.
Combine all ingredients in a small mixing bowl until well blended. Makes 1/2 cup.