Shana Halpert shared this recipe concept with me, and I literally offered to make salmon for every given function ever since because A) it’s such a hit — everyone goes crazy for it — and B) it’s soooo easy.

Serves 8–10

• 1 2-lb (910-g) side of salmon
• 2 Tbsp soy sauce
• 2 Tbsp honey
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup guacamole (I use store-bought)
• ¾ cup crispy onions (I use Oneg or Shneider’s)
• ¼ cup spicy mayo
• ¼ cup sweet sauce
• 2–3 Tbsp chopped cilantro (optional)

Preheat oven to 450°F (230°C).

Drizzle soy sauce and honey over the salmon. Then sprinkle with garlic powder, salt, and pepper. Bake for 20 minutes. Remove from oven and let cool.

Before serving, smear a thick layer of guacamole over the salmon and top with crispy onions. Drizzle with spicy mayo and sweet sauce and top with cilantro, if desired.

Tip: If you’re making this for a Shabbos day meal, prepare the salmon the day before without any toppings, and add the toppings when ready to serve.

Note: You can use store-bought teriyaki sauce instead of the soy sauce and honey.