This easy recipe is so simple to make. The mayonnaise keeps the salmon moist while barbecuing.

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Barbecued Salmon with Herb Mayonnaise

1 1/2 to 2 pounds salmon filet
1/3 cup mayonnaise (light or non-fat)
2 tablespoons fresh-squeezed lime juice
1/4 teaspoon chopped fresh herbs of your choice
Coarse salt and coarsely ground black pepper to taste
 

Preheat barbecue grill. Wash salmon filet and pat dry. Place salmon (skin side down) onto a large piece of aluminum foil.

In a small bowl, with a wire whisk, combine mayonnaise, lime juice, and herbs until smooth; spread over top of salmon. Sprinkle lightly with salt and pepper.

Place salmon (with aluminum foil) onto hot grill. Cover barbecue with lid, open any vents, and cook 8 to 12 minutes or until a meat thermometer registers an internal temperature of 145 degrees F. (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the grill) and the juices redistribute. Carefully remove salmon from grill and transfer onto serving platter and serve.

Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
 

This is the type of thermometer that I prefer and use in my cooking.  I am always being asked what type of cooking thermometer do I use and recommend. I, personally, use the Thermapen 5 Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen is used by chefs all over the world.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen 5 Thermometer

Makes 4 to 6 servings (depending on size of salmon filet).