Savory Texas Roadhouse Salmon

This succulent Texas Roadhouse Salmon transforms your kitchen into a steakhouse experience without the expense. The marinade gives the salmon a caramelized exterior while keeping the inside perfectly moist, creating a restaurant-quality dish any night of the week.

I first made this when trying to recreate our favorite restaurant dish after moving away from Texas. My family now requests it more than the original restaurant version, which I consider the ultimate culinary compliment!

Ingredients

• Fresh salmon fillets: look for bright, firm flesh with a mild ocean scent
• Extra virgin olive oil: provides a quality base for the marinade that won't overpower the fish
• Freshly squeezed lemon juice: adds brightness that bottled versions simply cannot match
• Garlic powder: infuses flavor without the risk of burning that fresh garlic has
• Brown sugar: creates that signature caramelization that Texas Roadhouse is known for
• Smoked paprika: brings a subtle smokiness that elevates this from ordinary to extraordinary
• Salt: enhances all other flavors and ensures the salmon isn't bland
• Freshly ground black pepper: provides subtle heat that pre ground cannot deliver
• Fresh parsley: brightens the finished dish both visually and flavor wise

Step-by-Step Instructions

Prepare the marinade:

Whisk olive oil, lemon juice, garlic powder, brown sugar, smoked paprika, salt, and pepper in a bowl until completely combined. The marinade should look glossy and uniform, with no separate sugar granules visible.

Marinate the salmon:

Place your salmon fillets in a shallow dish with enough room to lie flat. Pour the marinade over the salmon, using a spoon to ensure every surface is covered. Allow to marinate for 30 minutes at room temperature for maximum flavor penetration.

Prepare your cooking surface:

If grilling, preheat to medium high heat and lightly oil the grates to prevent sticking. If baking, preheat your oven to 400°F and line a baking sheet with foil or parchment for easy cleanup.

Cook the salmon:

For grilled salmon, place skin side down first and cook for 6 to 8 minutes until the skin is crispy, then carefully flip and cook another 6 to 8 minutes. For baked salmon, place on your prepared baking sheet and cook for 15 to 20 minutes. The exact time depends on the thickness of your fillets.

Check for doneness:

Use a fork to gently press into the thickest part of the salmon. When done, it should flake easily but still maintain a moist, slightly translucent center. The internal temperature should reach 145°F for food safety.

Rest and garnish:

Allow the salmon to rest for 3 to 5 minutes after cooking to redistribute juices. Sprinkle with freshly chopped parsley just before serving for a pop of color and fresh flavor.

The smoked paprika in this recipe is truly the secret ingredient that gives this salmon its distinctive Texas Roadhouse flavor profile. I discovered this after experimenting with various spice combinations for months. My daughter who normally pushes salmon around her plate actually asked for seconds when I finally perfected this blend, which made my heart soar as a parent.

Perfect Pairings

The sweet and smoky flavor profile of this Texas Roadhouse Salmon pairs beautifully with simple sides that won't compete for attention. I recommend serving it with garlic butter asparagus or roasted Brussels sprouts for a vegetable component. For starches, a classic baked potato with minimal toppings or a simple wild rice pilaf complements without overwhelming. The restaurant serves this with their famous rolls, so if you're feeling ambitious, some warm dinner rolls with honey butter create the complete experience.

Make Ahead Options

This salmon recipe offers several convenient make ahead possibilities to fit your schedule. The marinade can be prepared up to three days in advance and stored in an airtight container in the refrigerator. You can also marinate the salmon up to 12 hours before cooking, which actually intensifies the flavors. For maximum convenience, cook the salmon completely, chill promptly, and refrigerate for up to two days. Reheat gently in a 275°F oven just until warmed through to maintain moisture. I often make a double batch specifically to have planned leftovers for quick lunches.

Troubleshooting Tips

If your salmon tends to stick to the grill, make sure your grates are thoroughly cleaned and well oiled before cooking. A fish grilling basket can also be a worthwhile investment. For those new to cooking salmon, the white protein that sometimes appears on the surface during cooking is completely normal and safe. This albumin can be minimized by cooking at a slightly lower temperature for a longer time. Finally, if your salmon has skin, cooking it skin side down first creates a protective barrier that helps prevent overcooking.

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Recipe FAQs

→ Can I use frozen salmon fillets for this dish?

Yes, you can use frozen salmon fillets, but make sure to thaw them completely in the refrigerator overnight before marinating. Pat them dry with paper towels before adding the marinade to ensure proper flavor absorption.

→ What's the best way to tell when salmon is fully cooked?

Salmon is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The center should be opaque but still moist. For medium-rare salmon (which many prefer), look for a slightly translucent center with an internal temperature around 125°F (52°C).

→ Can I make this dish without a grill?

Absolutely! While grilling adds a nice smoky flavor, you can bake the salmon in a 400°F (200°C) oven for 15-20 minutes or pan-sear it in a skillet over medium-high heat for 4-5 minutes per side with excellent results.

→ How long should I marinate the salmon?

The recipe recommends 30 minutes of marination, which is ideal. Avoid marinating salmon for longer than 1 hour, as the acidity from the lemon juice can begin to break down the delicate fish texture and result in a mushy consistency.

→ What side dishes pair well with this salmon?

This salmon pairs beautifully with steamed asparagus, roasted Brussels sprouts, garlic mashed potatoes, wild rice pilaf, or a fresh green salad. For a complete Texas Roadhouse-inspired meal, serve with a baked potato and steamed vegetables.

→ Can I substitute the brown sugar in the marinade?

Yes, you can substitute brown sugar with honey or maple syrup for a different flavor profile while maintaining the sweet element that balances the smoky paprika. Use approximately the same amount (2 tablespoons) for similar results.