1 1/2 to 2 pounds salmon fillet
1/3 cup mayonnaise (light or non-fat)
2 tablespoons fresh 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 and pat dry. Place salmon fillet (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, 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.