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Prepare the Salmon according to the package instructions and toast the brioche bun if desired.
Assemble the sandwiches beginning with a large leaf of bibb lettuce to hold the coleslaw on the bottom bun.
Add a fully cooked portion of Salmon and the bun top to finish.
In a small sauce pan over a medium-high setting bring the water and honey to a gentle simmer.
Remove from the heat and allow to cool.
Transfer to a container with a tight fitting lid and store refrigerated.
Add the bourbon, syrup and lemon to a shaker with ice and shake until well chilled.
Strain into your glasses of choice and serve over ice with a lemon garnish.