Cedar and Bourbon Salmon

As featured at Rock-Out with Your Cook-Out!


Cedar and Bourbon Salmon

2 cups warm water
1/2 cup bourbon
12 cedar papers
1 whole salmon filet
2 tablespoons olive oil


Pour warm water and bourbon into a shallow container.  Place the cedar papers into the water to soak for 30 minutes.

Preheat the grill to 450-degrees (or use a grill pan or non-stick skillet).

Make cuts across the salmon filet to yield  twelve 1-1/2-inch pieces.  Lightly brush both sides of each piece with olive oil.

Remove the cedar papers from the water and shake off excess liquid.  Place a salmon piece in the center of each cedar paper and wrap the sides up to completely enclose the salmon.

Place the salmon packets seam-side down on the hot grill.  Close the lid and grill for 4-5 minutes.  Flip each packet and grill for an additional 3-4 minutes.  Serve seam-side up.