Preheat oven to 450°F. Line a rimmed baking pan with parchment paper and spray with cooking spray. Place the salmon, skin side down, on the prepared pan. Sprinkle the salmon with 1 tablespoon of the BBQ Seasoning and bake 25 minutes or until a thermometer inserted into the salmon reaches 145°F.
In a small saucepot, cook the honey and whiskey over medium-high heat 5 minutes or until bubbling, stirring occasionally. Add the remaining 1 teaspoon of the BBQ Seasoning, lemon juice and rosemary. Reduce the heat to medium-low and cook 8 minutes or until slightly thickened, stirring occasionally. Remove saucepot from the heat and let cool. Makes about ¼ cup.
Serve the salmon drizzled with the Spiced Whiskey-Honey garnished with rosemary sprigs, if desired.
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