1. In a medium bowl combine the olives, figs, capers, basil, oil and fresh ground black pepper.
2. Preheat grill.
3. Lightly oil the salmon and season with salt and pepper.
4. Grill Salmon on both sides until just done.
5. Transfer to a dinner plate and spoon the tapenade over the top.
6. Garnish with fresh basil leaves.