Grilled Salmon with Lemon & Thyme
Yield
4 servingsPrep
6 hrsCook
12 minReady
6 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
salmon fillets
salmon fillet, skinned |
|
| 3 | tablespoons |
cognac
|
|
| ¼ | cup |
lemon zest
|
*
|
| 2 | tablespoons |
shallots
minced |
|
| 1 ½ | tablespoons |
kosher salt
|
|
| 1 ½ | tablespoons |
sugar
brown |
|
| 1 | tablespoon |
thyme
fresh, |
*
|
| ¾ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
salmon fillets
salmon fillet, skinned |
|
| 45 | ml |
cognac
|
|
| 59 | ml |
lemon zest
|
*
|
| 3E+1 | ml |
shallots
minced |
|
| 23 | ml |
kosher salt
|
|
| 23 | ml |
sugar
brown |
|
| 15 | ml |
thyme
fresh, |
*
|
| 3.8 | ml |
black 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.
