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1
Rinse salmon and pat dry. Remove any bones that are sticking out.
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2
Rinse limes.
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3
Put 3/4 cup mayonnaise in medium bowl.
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4
Cut limes in half. Ream juice of limes into bowl.
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5
Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
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6
When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed.
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7
Add salmon to mayonnaise-lime mixture.
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8
Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
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9
When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
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10
When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
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11
Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
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12
Remove salmon from pan and serve while very hot!
