We'll wrap up this run of Tony Roma recipes with the super secret recipes version of the restuarant's barbecued salmon.Tony Roma's® Carolina Honeys Barbecue Salmon
Sauce
1 cup ketchup
1 cup white distilled vinegar
1/2 cup molasses
1/2 cup honey
1 teaspoon hickory liquid smoke
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco sauce
Seasoning
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Salmon
4 (6 ounce) salmon fillets, skin removed
canola oil cooking spray or olive oil flavored cooking spray
Sauce
Combine all ingredients for the sauce in a saucepan over medium-high heat. Whisk until smooth. Bring mixture to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens. Remove from heat.
Seasoning
Combine all ingredients for seasoning in a small bowl.
Salmon
Preheat barbecue or indoor grill to high heat. Sprinkle seasoning lightly over both sides of the salmon, spray each fillet lightly with olive oil or canola oil non-stick spray. Grill the salmon for about 3 minutes then rotate it 180 degrees to make criss-crossing grill marks. Grill for another 3 minutes then turn the salmon over for 3 minutes and rotate it again to make criss-crossing grill marks on that side. Grill until done. Remove salmon fillets from the grill, brush with the sauce and serve.
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