Place salmon fillets in a gallon-sized sealable plastic bag and add Lawry's Honey Bourbon Liquid Marinade. Seal and place in the refrigerator for 30 minutes.
Meanwhile, soak your wood chips in water while fish is marinating. Drain, place in a large piece of foil and close to seal. Using a knife make several 1-inch slits in the foil to allow smoke to escape.
Preheat grill to 450 degrees and spray with nonstick grilling spray. Add the wood chips over direct heat until they begin to smoke, then push to back of the grill.
Season salmon fillets with Lawry's seasoning salt on both sides and place on the grill skin side up. Let cook for 5-6 minutes, flip the filets, and finish cooking for 2 more minutes.
Remove from grill and baste with a little more liquid marinade before serving. Plate salmon and top each piece with 1/4 cup of pineapple salsa.