Funny this thread came up... I'm doing salmon tonight and I made up a glaze for it last night... Its a two part thing. I mix it thin and apply it while the salmon is in the fridge drying and then as the salmon goes on the smoker I reduce it so that I can glaze a bit heavier when it's cooking.
I used (and these are approximations)
1/2 cup good rum (Appleton)
1/2 cup apple juice
1/4 cup brown sugar
2-3 TB honey
1/2 a lemon (juice)
1 TB molasses
1 tsp Pepper flakes
Mix this well and apply this glazes as the fish is drying...
Then reduce on the stove and apply to the salmon towards the end of the cook.
I'll be posting more on this a bit later.