Grilled Salmon With Lemon And Thyme Recipe

4 lb Salmon fillet -- skinned

3 tb Cognac

1/4 c Lemon peel -- minced

2 tb Shallot -- minced

1 1/2 tb Kosher salt

1 1/2 tb Sugar, brown

1 tb Thyme, fresh -- minced

3/4 ts 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. Prepare barbecue (medium-high heat). Grill fish until cooked through, about 3 minutes per side. Transfer to plates and serve.