Texas Roadhouse Salmon
A simple yet delicious copycat recipe that mimics the buttery, smoky flavors of Texas Roadhouse Salmon, perfect for weeknight dinners.
Ingredients
For the Salmon
- 4 fillets 4 fillets, about 5 to 7 ounces each (skin on or off is fine)
- 3-4 tablespoons Butter Plus a little extra if you love it rich
- 1 Lemon For juice and wedges
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika Helps mimic that steakhouse vibe
- 1-2 teaspoons Brown sugar Tiny amount, but it matters
- Salt and black pepper To taste
- a pinch Dried dill or parsley Optional for a fresh note
Instructions
Preparation
- Pat the salmon dry with paper towels to achieve a nice sear.
- Mix garlic powder, smoked paprika, brown sugar, salt, and pepper together, then sprinkle over the top of each fillet, pressing gently to make it stick.
Cooking
- Heat a skillet over medium-high heat, adding a little butter (or oil plus butter) to prevent browning too fast.
- Lay the salmon, seasoned side down, in the skillet and cook for about 3 to 4 minutes without moving it.
- Flip the salmon and cook for an additional 2 to 4 minutes, depending on its thickness.
- Remove the salmon once it flakes easily and looks opaque but still juicy. Aim for an internal temperature of 125 to 130 F in the thickest part.
- Turn off the heat, add the remaining butter and squeeze of lemon into the pan, then spoon the warm lemon butter over each piece of salmon.
Oven Option
- If you prefer baking, preheat oven to 400 F and bake for about 10 to 13 minutes, then drizzle with the lemon butter.
Notes
For optimal results, make sure to pat the salmon dry before cooking and avoid overcooking it for best flavor.