Heat the oven to 500° F. Pour the oil onto a roasting pan or rimmed baking sheet. Place the pan in the oven and wait for the oil to begin smoking.
While the pan heats up, BRUSH the salmon with the bottled smoke. Sprinkle each piece liberally with eh dry run and the lemon zest.
Carefully place the fillets in the hot pan. If they have skin, place them skin side up. Cook for 3 minutes. Flip the salmon and cook for an additional 2 minutes. Cooking time depends on the thickness of the fillets. The internal temperature of the fish should be about 125° F and the inside should look slightly translucent. The fish will continue to cook once out of the oven.
Serve warm with lemon wedges or chill it for serving the next day.
Makes 4 servings
Combine all the ingredients in a bowl. Serve Chilled.
Reprinted with permission from Mindy Merrell and R. B. Quinn, Cheater BBQ, published by Broadway Books click for book review
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