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 of your barbecue. 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). 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.
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
Carefully remove salmon from grill and transfer onto serving platter and serve.
Makes 4 to 6 servings.
Barbecued Salmon With Herbed Mayonnaise Recipe: https://whatscookingamerica.net/salmonmayonnaise.htm