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