Carolina BBQ Salmon

Tony Roma Copycat Recipe

Serves 4

4 (6 oz.) salmon fillets (without skin)
canola oil or olive oil nonstick spray

Carolina BBQ Sauce
1 cup ketchup
1 cup white 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 pepper sauce

1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine all ingredients for the sauce in a saucepan over medium/high heat. Blend the ingredients with a whisk until smooth. When the mixture comes to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens. Remove from heat. Combine all ingredients for seasoning in a small bowl.

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 them with the sauce and serve.