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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This salmon is a tantalizing blend of flavors, glazed with a slightly sweet, tomato-based sauce infused with the perfect kick of fresh jalapeño peppers and caramelized onions. Each bite offers a harmonious balance of smoky spice and subtle sweetness, creating a dish that’s as bold as it is comforting. Perfect for a flavorful weeknight dinner and an impressive centerpiece for a Shabbos or Yom Tov table.
1 2-pound (910-gram) side of salmon
1/2 cup oil, such as Gefen Canola Oil
1 large Spanish onion, finely diced
1 large jalapeño pepper, finely diced and seeds removed
1/4 cup Tuscanini Tomato Jam
1 tablespoon Tuscanini Hot Pepper Jam or 1 teaspoon chili powder
1 teaspoon barbecue spice
1 teaspoon garlic powder
2 jalapeño peppers, sliced, for garnish
1/4 teaspoon crushed red pepper, for garnish
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Wash and dry the side of salmon. Place it on a baking sheet lined with Gefen Parchment Paper.
Heat the oil in a nonstick sauté pan, then add the onion and jalapeño and sauté for six to eight minutes, until onions are golden and caramelized.
Mix the rest of the ingredients in a bowl, then add them to the onions and mix. Sauté for an additional three minutes.
Spread the mixture onto the salmon, making sure to cover the entire fish evenly. Garnish with sliced jalapeño and crushed red pepper.
Bake for 30 minutes.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
Sponsored by Tuscanini
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