Combine whiskey, pineapple juice, vinegar, shallots, paprika, garlic and chipotles for the beurre blanc in a small saucepan over medium-high heat. Bring to a boil, and reduce until liquid is nearly evaporated. Stir in honey, tomato paste and Worcestershire sauce.
Turn off heat, whisk in butter a few cubes at a time until incorporated; season with salt and pepper. transfer to a glass dish and set inside a bowl of hot water to keep warm while roasting the salmon.
Combine brown sugar, salt and spices for the salmon in a small bowl, rub on the top side of the salmon fillets.
Sear the salmon fillets, rub-side down, in oil rubbed prepared large ovenproof/cast Iron skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fillets and transfer pan to oven.
Roast until fillets flake easily with a fork, 5-6 minutes. Serve with beurre blanc
Pairing: Red Blends, Grenache, Gamay, California Pinot Noir