Simple but sophisticated, this sweet-and-spicy salmon gets great flavor and aroma from a splash of bourbon in the marinade.
At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a shallow dish. For marinade, combine bourbon, brown sugar, honey, soy sauce, ginger, and pepper. Pour over fish; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. Drain fish, reserving marinade.
In a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place fish on the greased grill rack over drip pan. Cover and smoke for 45 to 60 minutes or until fish flakes easily when tested with a fork. [In a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add drained wood chips according to the manufacturer's directions.] Remove from grill.
Meanwhile, cook marinade, uncovered, for 5 to 10 minutes or until slightly thickened. Before serving, brush marinade over fish. Makes 4 servings.