2 tbsp oil
2 lbs (900 g) salmon filet, about 1" thick
3 lemons, halved, optional
- Preheat grill to medium-high.
- Meanwhile, in a small bowl, stir together dry glaze with oil.
- Brush salmon with glaze. If you have extra time, let stand 10 min or cover and refrigerate overnight.
- Place salmon skin-side down on grill; reduce heat to medium. Barbecue with lid closed, until a knife tip inserted into thickest part of fish and held for 10 sec feels warm, about 10–12 min for every 1” of thickness. If using lemons, cut-side down, for last 1 min of grilling.