Salt-Baked Salmon with Simple Chervil Mayonnaise

I AM A MAYONNAISE ENTHUSIAST, SO I LOVE TO MAKE MY OWN. I LIKE THE TASTE OF CHERVIL, AS IN THIS RECIPE, BUT SOMETIMES, FOR VARIETY I SUBSTITUTE BASIL OR CILANTRO.

PLEASE NOTE THAT THIS RECIPE USES RAW EGGS. IF YOU ARE HESITANT TO USE THEM, YOU CAN SUBSTITUTE ⅔ CUP COMMERCIAL MAYONNAISE FOR THE EGG YOLKS AND OLIVE OIL—WHEN YOU FLAVOR THE MAYONNAISE WITH FRESH HERBS AND A LITTLE LEMON JUICE, THERE WILL NOT BE MUCH DIFFERENCE.