Here is a favorite recipe in our house, it is one of the few things my wife specifically asks for. Our local grocer had wild caught (frozen) Alaskan salmon on sale and this was requested.
Here is the recipe for the Aioli
3 egg whites
4 tsp oil (give or take)
fresh dill (a lot like 4 sprigs clipped)
zest of one lemon and lemon juice
salt and pepper to taste
(got this of the net years ago but can't remember where I just make it by feel any more)
in food processor or blender add egg whites, lemon juice and zest, salt and pepper. turn on low and slowly add oil until it emulsifies. it is done when it is like a loose mayo. mix in dill and taste test and chill for at least 30 mins before using.
I seasoned the salmon with dizzy pig shaking the tree.
planked at 375-400 direct on the fire ring.
at 130 (about 10 mins left to cook) I glazed half the filet for dinner with the aioli. the other half was for lunch the next day so it was left plain. pull at 140 and let it rest for 10-15 mins it rose in temp another 5-8 degrees. Pretty great meal served with some aioli on the side for dipping. My wife uses it for salad dressing too.