Place salmon filets in a gallon-sized sealable plastic bag and add Lawry's Honey Bourbon Liquid Marinade. Seal and place in the refrigerator for 30 minutes. Spray grill grates with pam or use olive oil. Grill over medium-high heat. Season salmon filets 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. Plate salmon and top each piece with 1/4 cup of pineapple salsa.