1/4 cup pineapple juice
2 T. soy sauce
2 T brown ugar
1 tsp. Kentucky bourbon (any brand will do.)
1/4 tsp cracked black pepper
1/8 tsp. garlic powder (more if you are into garlic)
_ cup vegetable oil
2 tps snipped fresh chives (mostly for looks)
Two 8 oz salmon filets (Recipe can be doubled)
1. Combine the pineapple juice, soy sauce, brown sugar, bourbon, garlic powder and pepper in a medium bowl. Stir to dissolve the sugar. Stir in the oil.
2. Be sure all of the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinate over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least one hour. A few hours is even better.
3. Start your barbecue coals; ready when they are all white ash in color.
4. Throw on the soaked mesquite chips to start the smoke (most any other smoking chips are acceptable as well).
5. Cook the fish on a tin foil base (with holes punched in to drain the moisture) 5-7 minutes a side-regularly brush the fish with the marinate.
Arrange the filets on each plate with the chives sprinkled over the top (optional).