Mix the spice blend together. Sprinkle the  blend on the salmon, making sure to coat the top and the sides. Bake the salmon at 350 degrees Fahrenheit until just done. Please, please don’t overbake. I beg you! No one likes dry salmon. My basic rule is 12 minutes for appetizer slices and 14-15 minutes for larger slices.

Meanwhile, make the sauce. Sauté the onion  in cooking spray/oil for five minutes. Add two cups of grapes. Let it cook until the grapes soften, about five to seven minutes. Mash the grapes with a fork by pressing them against the side of the pot. Sprinkle in a touch of salt. Lower the heat and let the sauce simmer for 5 minutes. Taste the sauce to determine  the sweetness of your grapes. Add one to two tablespoons of honey accordingly. (If your grapes are very sweet, you may not need  honey at all.) Turn off the fire and stir in the lemon juice. Let the sauce cool slightly before pouring it over the salmon.