Grilled Salmon with Wasabi Ginger Sauce

Ingredients:
1 1/2 Limes
1/2 C Mayonnaise
1 1/2 Tbsp Wasabi Paste; more to taste
2 tsp finely grated fresh ginger
Kosher Salt and Ground Black Pepper
4 - 6 oz. skinless Salmon fillets
Vegetable Oil for the grill

Directions:
Prepare a medium-hot grill fire (be sure the grill grate has been scrubbed clean with a wire brush).
Cut the half lime into four wedges and set aside. Finely grate the zest from the whole lime. Cut the zested lime in half and squeeze the juice from one half into a small bowl (save the other half for another use). In a medium bowl, combine 1 tsp of the lime juice with the lime zest, mayonnaise, wasabi paste, ginger, and 1/4 tsp. salt. Stir to combine. Taste and add more wasabi paste if you'd like a zippier flavor.
Season the fillets lightly with salt and pepper. Spoon about 2 Tbsp of the mayonnaise mixture onto the salmon fillets and refrigerate the rest. With your hands, Spread the mayonnaise in a thin layer over all sides of the fillets. When the grill is ready, oil the grill grate using tongs and a paper towel dipped in oil. Grill the salmon until crisp and slightly charred on one side, about 4 minutes. Turn and continue to grill until the salmon is just cooked through, another 3 to 6 minutes. Serve the salmon topped with a dollop of the mayonnaise and a lime wedge on the side. Pass the remaining mayonnaise at the table.

Tips:
If you use a non-stick surface you can skip the vegetable oil step. If not, make sure you do use the oil or you will have a mess on your hands.
You can find the wasabi paste at any Asian market. I've tried the powder (since that's all they had at the grocery store), and it didn't work very well. I prefer the stuff out of the tube.
While you're at the Asian market, I like to use Cupie Mayonnaise. I don't know what it is, but it tastes great in this recipe. Never tried Cupie? I'm not really sure why it's named that. It comes in this crazy, extremely pliable plastic bottle.