In a medium saucepan over medium heat, toast chraime, cumin, chili powder, paprika and garlic powder for about 30 seconds. Add tomato paste and stir well, then gradually add water while gently mixing until a semi thick sauce forms.

Add honey and sugar. Mix until dissolved. Set aside to cool.

Coat the salmon with the chraime paste and let marinade for 30 minutes to 1 hour.

Preheat the oven to 420℉.

Lay out salmon pieces on a wire rack over a sheet pan and roast for about 10 minutes. Brush with the remaining marinade and roast for another 5 minutes.

Top with cilantro and a drizzle of lemon juice before serving.