BBQ |
Grilled Salmon With Lemon & Thyme |
4 lb salmon fillet; skinned 3 tablespoon cognac 1/4 cup lemon peel; minced 2 tablespoon shallot; minced 1 1/2 tablespoon kosher salt 1 1/2 tablespoon sugar, brown 1 tablespoon thyme, fresh; minced 3/4 teaspoon pepper |
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. |