Wash hands with soap and water.
Scrub limes with a clean vegetable brush under running water.
Slice one lime into thin slices and quarter the second lime.
Line a rimmed baking sheet with parchment paper or aluminum foil.
Set slices of lime on the baking sheet, topping with a piece of salmon.
Wash hands with soap and water after handling raw fish.
In a separate bowl, whisk the dry mustard powder, wine and soy sauce, and gently pour over the salmon.
Cover with plastic wrap and refrigerate.
Marinate for 15 minutes. While the salmon is marinating, preheat oven to 425 °F
Remove plastic wrap, squeeze each piece of salmon with lime wedge.
Bake for 15 to 20 minutes or until internal temperature reaches 145 °F on food thermometer.
Rub basil leaves gently under cold water and dry on paper towel.
Garnish salmon with basil.