Grilled salmon with lemon and thyme

1 servings

Ingredients

Quantity Ingredient
4 pounds Salmon fillets, skinned
¼ cup Lemon peel - minced
1½ tablespoon Coarse salt
1 teaspoon Thyme, crumbled
3 tablespoons Cognac - or other brandy
2 tablespoons Shallot - minced
1½ tablespoon Brown sugar
¾ teaspoon Pepper

Directions

Place salmon fillets on heavy large baking sheet. Rub Cognac over both sides of fish. Mix together all remaining ingredients in small bowl. Rub over both sides of fish. Cover with plastic wrap. Top with another baking sheet. Weight with heavy object. Refrigerate at least 6 hours or overnight. Prepare barbecue (medium-high heat). Grill fish until cooked through, about 3 minutes per side. Transfer to plates and serve.

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