Line a sheet pan with Gefen Parchment Paper. Place salmon on the paper and use a sharp knife to make diagonal cuts in the flesh in one direction, about one inch apart. Do not cut all the way through the fish. Turn the pan around and make diagonal cuts in the opposite direction, about one inch apart. You will have a grid of diamond-shaped cuts across the whole fillet. Sprinkle generously with kosher salt.

In a small bowl, combine whiskey, sugar and spices. Pour mixture over the salmon, gently massaging it into the flesh. Turn the whole fillet over and marinate in the refrigerator at least two hours or up to six hours.

Preheat oven to 375 degrees Fahrenheit.

Remove salmon from the fridge. Turn over so the flesh is upwards. Bake 18 minutes. Remove from oven and brush accumulated juices over the salmon. Return to the oven for another five to seven minutes or broil for three to four minutes until the top is deeply colored.

Remove from oven and serve warm or room temperature.