Grilled Provential Salmon

grilled provincial salmon


  • Salmon, raw (up to 3 lbs)
  • 1 cup Mayonnaise
  • 1/8 cup of Garlic Infused EVOO
  • 1/8 cup of Herbed de Provence Extra Virgin Olive Oil (shake well) 
  • 1 tsp Red Hot Sauce
  • pinch of Sea Salt or Himalayan Pink Salt
  • pinch of Ground Pepper
  • Heavy-Duty Tin Foil


Mix the mayonnaise, EVOO, hot sauce, garlic powder, sea salt and ground paper together.  Place raw salmon on heavy-duty tin foil, smother salmon with mayo mixture, coating all sides of the fish.  Close foil and place on grill on top rack (away from flame).  Cook salmon skin side down for 4 minutes, then turn fish pack for an additional 4 minutes.  Check for doneness by opening a small portion of the foil, the fish should flake.  When fish has completely cooked, remove from grill, peel foil and serve.