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.