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.
