Pin it
This Texas Roadhouse-inspired salmon brings restaurant-quality seafood to your dinner table in just 20 minutes. The combination of savory spices and bright lemon creates a perfectly balanced dish that's both impressive and simple to prepare.
I discovered this recipe when trying to recreate my favorite Texas Roadhouse dish at home. After several attempts to perfect the seasoning blend, my family now requests this salmon weekly, often claiming it's even better than the restaurant version.
Ingredients
- Salmon fillets: preferably wild-caught with skin on for extra flavor and to prevent sticking
- Olive oil: helps the spices adhere and promotes beautiful browning
- Salt and black pepper: the foundation of any good seasoning
- Garlic powder: provides aromatic depth without burning like fresh garlic might
- Onion powder: adds savory notes that complement the salmon perfectly
- Paprika: gives gorgeous color and mild smoky flavor
- Lemon juice: brightens the dish and helps tenderize the fish
- Lemon zest: contains essential oils that infuse the salmon with intense citrus flavor
- Unsalted butter: creates the base for the luxurious sauce
- Fresh parsley: adds color and a fresh herbal note to finish the dish
Step-by-Step Instructions
- Prepare the Salmon:
- Start with room temperature salmon fillets for even cooking. Pat them completely dry with paper towels to ensure good browning. Drizzle each fillet generously with olive oil, making sure to coat both sides. Mix your dry seasonings together in a small bowl before applying to ensure even distribution, then season both sides of the fish. The spice mixture creates a beautiful crust that seals in moisture.
- Cook the Salmon:
- Whether using a grill or skillet, ensure it's properly preheated before adding the salmon. For a skillet, cast iron works best for that perfect sear. Place the salmon skin side down first if your fillets have skin. Allow it to cook undisturbed for the first 4 minutes to develop a crust. When flipping, use a fish spatula and gentle pressure to prevent breaking. Watch for the color change on the sides of the salmon to gauge doneness.
- Make the Lemon Butter Sauce:
- Use a light-colored saucepan so you can monitor the butter's color. Melt it slowly to prevent burning. When adding the lemon juice, the mixture may sizzle slightly. Swirl rather than stir aggressively to combine the ingredients. The sauce should be just thick enough to coat the back of a spoon. Add the parsley at the last moment to maintain its bright color and fresh flavor.
- Serve the Salmon:
- Pour the sauce evenly over each fillet, allowing it to pool slightly around the fish. For presentation, add a sprinkle of additional parsley and a thin lemon slice on top. Serve immediately while the sauce is still warm and fragrant.
Pin it
The paprika in this recipe is my secret weapon. While many people overlook this humble spice, it adds a gorgeous color and subtle smoky depth that transforms the salmon. My grandmother always said a dish should please the eyes before the palate, and the rich red hue the paprika imparts makes this salmon absolutely irresistible.
Perfect Pairings
This salmon shines alongside simple side dishes that complement without competing. Roasted asparagus with a squeeze of lemon echoes the citrus notes in the salmon while adding a pleasant textural contrast. For a heartier meal, serve with garlic mashed potatoes that can soak up the delicious lemon butter sauce. A crisp green salad dressed with a light vinaigrette provides a refreshing counterpoint to the rich salmon.
Storage and Reheating
While salmon is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, place in a 275°F oven covered with foil until just warmed through, about 10 minutes. Avoid microwaving as it can make the salmon rubbery. For a cold option, flake leftover salmon over a salad or mix with a touch of mayonnaise for a quick salmon salad.
Smart Substitutions
If salmon is unavailable, this seasoning blend works beautifully on other firm fish like steelhead trout or Arctic char. For a dairy-free version, substitute olive oil for the butter in the sauce and add a touch more lemon juice. Dried herbs can replace fresh in a pinch, but reduce the amount by half as dried herbs are more potent. For a spicier version, add a pinch of cayenne to the seasoning blend.
Frequently Asked Questions
- → What is the best way to ensure salmon is cooked through?
Cook the salmon until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- → Can I use frozen salmon for this dish?
Yes, just ensure the salmon is fully thawed and patted dry before seasoning and cooking.
- → How do I prevent salmon from sticking to the grill or skillet?
Brush the grill or skillet with oil and make sure the salmon is well-coated with olive oil before cooking.
- → What other seasonings can I use?
You can experiment with herbs like dill, thyme, or rosemary for a fresh twist.
- → Can I make the lemon butter sauce ahead of time?
Yes, the lemon butter sauce can be prepared in advance and gently reheated before serving.