Description
Texas Roadhouse Salmon recipe: Get the buttery, smoky flavor you love from the restaurant, made simple in your own kitchen. Perfect for dinner tonight!
Ingredients
Scale
- Main Ingredients:
- 4 (6 oz) salmon fillets (skin-on or off)
- 1 tbsp olive oil
- Flavor Boosters & Seasonings:
- 2 tbsp unsalted butter
- 1 tbsp light brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (or more, to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Finishing Touches:
- 1 fresh lemon, cut into wedges
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the Salmon & Seasoning:: First things first, pat those salmon fillets really, really dry with paper towels. This step is crucial for getting a good sear, trust me on this! In a small bowl, mix together your brown sugar, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. It should smell wonderfully aromatic already, a little sweet, a little spicy. This is your flavor magic, so don’t be shy with mixing it well. Honestly, sometimes I just stare at the colorful blend for a moment before I start.
- Season & Sear the Texas Roadhouse Salmon:: Drizzle a little olive oil over both sides of each salmon fillet, then rub that glorious seasoning blend all over them. Get it into every nook and cranny! Heat a large, oven-safe skillet (cast iron is my favorite for this) over medium-high heat. Once it’s shimmering, place the salmon fillets, skin-side down if they have skin. Sear for about 3-4 minutes until the skin is crispy and golden brown. You’ll hear that satisfying sizzle, and the kitchen will start smelling amazing!
- Bake and Baste for Flavor:: Carefully flip the salmon fillets. Now, here’s where the real magic happens: add your unsalted butter to the skillet. As it melts, tilt the pan slightly and spoon that beautiful, melted butter over the salmon, basting it generously. Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 8-12 minutes, depending on the thickness of your salmon and how you like it cooked. I always aim for medium-rare, so about 140°F internal temperature.
- Check for Doneness & Rest:: To check if your Texas Roadhouse Salmon is done, gently flake it with a fork. It should be opaque throughout but still moist. If you have a meat thermometer, aim for 140-145°F (60-63°C) for a perfectly flaky, not-too-dry salmon. Once it’s cooked to your liking, remove the skillet from the oven. This is where I always want to dig in immediately, but resist the urge! Let the salmon rest in the pan for 5 minutes. This helps the juices redistribute, keeping it juicy.
- Add Lemon & Garnish:: While your Texas Roadhouse Salmon is resting, grab that fresh lemon. Cut it into wedges. A squeeze of fresh lemon juice over the cooked salmon brightens up all those rich flavors, cutting through the butter and spices beautifully. It’s a small step that makes a big difference, honestly. Then, roughly chop your fresh parsley and sprinkle it generously over the top. It adds a pop of color and a fresh, herbaceous note. It just looks so inviting!
- Serve Your Delicious Texas Roadhouse Salmon:: Now for the best part! Carefully transfer your perfectly cooked Texas Roadhouse Salmon fillets to plates. Drizzle any remaining buttery pan juices over the top – don’t let that flavor go to waste! Serve it up immediately with your favorite sides. I promise you, your kitchen will smell incredible, and the salmon will be flaky, tender, and bursting with that smoky, sweet, and savory flavor you’ve been craving. It truly feels like a special meal, even on a Tuesday. Enjoy!