Place salmon fillets on aluminium foil.
In a small bowl, dissolve OFJ dashi powder with 1 teaspoon of hot water, then add the mayonnaise. Mix well till fully incorporated.
Pre-heat the grill to a medium heat.
Place the mayonnaise and dashi mixture on the salmon and grill for 6 to 8 minutes, or until the fish flakes easily with a fork and the mayonnaise sauce is slightly browned.
Garnish with dill, bonito flakes and a slice of lemon for squeezing.
• Optional: Add diced chilli (spicy option) or diced red peppers (non-spicy option) to the mayonnaise to add more flavour and colour.
• This recipe is equally delicious with white fish or chicken.