INGREDIENTS:

4  6oz. Salmon Fillets

1 tb  Garlic Powder
1 tb  Onion Powder
1 tb  Smoked Paprika
1 ½ tsp  Dried Oregano
1 ½ tsp  Dried Thyme
2 tsp Salt 
2 tsp Fresh Ground Pepper

The Sauce
1  16 oz. bottle Sweet Baby Ray’s BBQ Sauce
1  10-12 oz. Jar Black Cherry Preserves
½  Bay Leaf
1 ½ tb Brandy
2 tb Dijon Mustard
3 tb olive oil
¼  Medium Size Onion Diced
3 Cloves Fresh Garlic Minced
2 shakes of Tabasco Sauce
2 tb Brown Sugar

Garnish
1 Large Onion Caramelized  (sliced and sauteed in 2 tb olive oil and 2 tb butter till browned)

4 Scallions Chopped

DIRECTIONS:

Preheat oven to 400 degrees.

Heat a medium sized sauce pan on medium high heat.  Add 3 tablespoons olive oil then add the onions and cook until onions caramelize, about 3 minutes.  Add the rest of the ingredients for the Black Cherry BBQ Sauce, reduce the heat to low and let simmer for 15 minutes.  Set aside.

In a small bowl, mix all of the seasonings together for the salmon. Place salmon into a 9x9 inch baking pan and season with the seasoning mix on both sides.  Heat a large skillet on medium high heat until hot.  Add 3 tablespoons olive oil and 2 tablespoons butter until butter melts.  Add the salmon to the pan, blood vein side up.  Cook for 2 minutes then turn salmon over and cook an additional 2 minutes, remove pan from the heat.  Coat the salmon with the Black Cherry BBQ Sauce and place salmon in the oven and cook for 10 minutes till done.   Garnish with chopped scallions or caramelized onions, serve immediately and enjoy!