1/2 cup mayonnaise

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 garlic clove, minced

1/4 tsp kosher salt

pinch cayenne pepper


1 ( 2- to 2-14- pound) center -cut, skin-on salmon fillet, about 1-1/2 inches thick

1 tsp kosher salt

Vegetable oil

1. FOR THE SAUCE: Whisk all the ingredients together in bowl. Cover with plastic wrap and refrigerate while preparing fish.

2. FOR THE SALMON : Trim away and discard thinner bottom 1 inch of salmon to make salmon more consistent thickness. Cut salmon crosswise into 4 equal fillets. Dry fillets throughly with paper towels and refrigerate while preparing grill. Combine salt and pepper in bowl; set aside.

3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes ( 6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place , cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners in high.

4. Use grill brush to scrape cooking grate clean. Fold rag into compact wad. Holding rag with tongs, dip in oil, then wipe grate. Dip rag in oil again and wipe grate for for second time. Cover grill and heat  to 500 degrees, about 5 minutes longer. Uncover and wipe grate twice more with oiled rag.

5. Using pastry brush, brush flesh skin sides of fillets  with thin coat of oil . Sprinkle flesh side  all over with salt  mixture. Place fillets on grill, flesh side down , perpendicular to grate bars, about 3 inches apart on all sides. Cover grill and cook, without moving fillets , until flesh side is well  marked and releases easily from grill, 4 to 5 minutes.

6. Using fish spatula , gently push each fillet to roll it over onto skin side.Continue  to cook, covered, until center of fillets are opaque and register 140 degrees, 4 to 5 minutes.

Serve with sauce

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