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Tony Roma's Carolina Honeys BBQ Salmon

By Todd Wilbur


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Take one of Tony Roma's famous sauces, brush it over some grilled salmon and you've got a bravo moment. But it's not just about saucing up the fish. The salmon is first rubbed with a secret seasoning blend before it's grilled. The sauce doesn't join the party until the end. For an encore, serve this dish along with the clone recipe for Maple Sweet Potatoes on the side just like in the restaurant, and absorb the applause. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Sauce
  • 1 cup ketchup
  • 1 cup apple cider vinegar
  • 1/2 cup molasses
  • 1/2 cup honey
  • 1 teaspoon hickory liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Tobasco pepper sauce
Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper
_main
  • 4 6-ounce salmon fillets (without skin)
  • Canola oil or olive oil non-stick spray
  • Do This
    • Restaurant/Brand
      Tony Roma's
    • Instructions

      1. 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 the heat and simmer uncovered for 30 minutes or until the mixture thickens. Remove from the heat.

      2. Combine all the ingredients for the seasoning in a small bowl. Preheat your barbecue or indoor grill to high heat.

      3. Sprinkle the seasoning 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 the salmon fillets from the grill, brush them with the sauce and serve.

      Serves 4.

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