Recipe by Chaya Surie Goldberger

Styling and Photography by Chay Berger | Food Prep by Leah Hamaoui

A tantalizing blend of flavors, this salmon is 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.

Serves 6

• 1 2-lb (910-g) side of salmon
• ½ cup oil
• 1 large Spanish onion, finely diced
• 1 large jalapeño pepper, finely diced and seeds removed
• ¼ cup Tuscanini Tomato Jam
• 1 Tbsp hot pepper jam or 1 tsp chili powder
• 1 tsp barbecue spice
• 1 tsp garlic powder
• 2 jalapeño peppers, sliced, for garnish
• ¼ tsp crushed red pepper, for garnish

Preheat oven to 350°F (175°C).

Wash and dry the side of salmon. Place it on a baking sheet lined with parchment paper.

Heat the oil in a nonstick sauté pan, then add the onion and jalapeño and sauté for 6–8 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 3 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.

Note: If you can’t get Tuscanini Tomato Jam, mix ¼ cup tomato paste, ¼ cup onion soup mix, ¼ cup dark brown sugar, and 1 tsp chili powder to get a similar taste.