This Texas Roadhouse salmon cooks fast, tastes fresh, and gets its kick from a simple seasoned butter that melts right on top.
Before anything else, pat the salmon dry—dry skin helps you get a better sear without the fish steaming in the pan.
I mix up a quick rub with lemon pepper, garlic powder, paprika, and just a pinch of cayenne to give it some edge.
A light sear in a hot skillet is key—don’t move it too soon or you’ll lose that golden crust.
Brushing on the lemony butter right after cooking helps it soak in while the fish is still warm and flaky.
I keep coming back to this recipe because it pulls off that smoky, buttery combo with barely any cleanup.
How to Make Texas Roadhouse’s Salmon
Ingredients
- 4 fillets Salmon (6 oz. each)
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Lemon Pepper
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Butter
- 1 clove Garlic (minced)
- 1 Lemon (sliced)
- 1 tbsp Parsley (chopped)
Step-by-Step Instructions
Step 1:
Pat each salmon fillet dry using a paper towel, then place them skin-side down on a plate.
Step 2:
Brush the fillets with olive oil on both sides so they don’t stick when you cook them.
Step 3:
Combine garlic powder, smoked paprika, lemon pepper, salt, and black pepper in a small bowl, then sprinkle this mixture evenly over your fillets.
Step 4:
Heat a cast iron skillet over medium-high heat, then add the butter and minced garlic, letting them melt together for about 30 seconds until aromatic.
Step 5:
Lay the seasoned salmon fillets in the pan, skin-side down, and cook for about 4 minutes per side or until the internal temperature hits 145°F.
Step 6:
During the last minute, add lemon slices on top of each fillet and spoon some of the garlicky butter over each one.
Step 7:
Transfer your cooked salmon to plates and sprinkle a little chopped parsley over the top.
Tips and Tricks for Making This Recipe
Pick Quality Salmon
If you can, choose fresh salmon with bright color and a clean smell, because better fish really improves the flavor and texture of your final dish.
Don’t Overcook
Salmon is done when it flakes easily with a fork; overcooking can make it dry, so keep an eye on the pan and use a thermometer if possible.
Try Different Seasonings
Feel free to swap in Cajun seasoning or a sweet chili blend instead of the traditional spices if you want a twist—just remember to adjust the salt so it doesn’t get too salty!
Baste with Butter
When you baste the fillets with the melting butter right before serving, you get a juicier and more flavorful bite, so be generous with this step.
Rest Before Serving
Letting the salmon rest for just a minute or two after cooking gives the juices time to settle, keeping each bite moist and tender for everyone at the table.
What to Serve with Texas Roadhouse Salmon Recipe
Buttery Mashed Potatoes
If you want to pair your Texas Roadhouse salmon with something comfortingly classic, creamy mashed potatoes are a top pick.
I love how their buttery flavor balances the seasoning of the salmon and soaks up any sauce left on your plate.
Adding a pinch of fresh chives or parsley makes this side even more inviting and fresh.
Seasoned Green Beans
You honestly can’t go wrong with green beans sautéed in a little garlic and olive oil, especially when served with salmon.
A sprinkle of black pepper and a squeeze of lemon over the top brightens up the whole meal.
You could even toss in some slivered almonds if you want a little extra crunch.
Jalapeño Cornbread
This one is a little unexpected, but I’ve served sweet and spicy jalapeño cornbread alongside salmon and it works really well.
The slightly sweet notes in the cornbread balance out the savory elements of the fish, and the bit of heat from the jalapeño keeps things interesting.
Try brushing the cornbread with a touch of honey butter—it’s one of my favorite tricks.
Seared Asparagus with Lemon
Asparagus cooks quickly and gets a little crisp-tender bite that seriously complements the richness of the salmon.
I like to finish it with a squeeze of fresh lemon juice and a little grated parmesan for extra zing and flavor.
Roasted Sweet Potato Wedges
If you’re eager to try something that feels a bit outside the box, roasted sweet potato wedges give you a touch of sweetness and a satisfying texture.
Toss them with a sprinkle of smoked paprika before roasting for an earthy taste that really goes well with the seasoning on the salmon.
They’re always a hit at my table, especially with a side of creamy dipping sauce like chipotle mayo.
Variations and Substitutions
Changing Up Your Seasonings
If you want a little kick, you can swap the usual lemon pepper for a chili lime blend, and I recommend trying Tajin because it adds awesome zest without too much heat.
For a smokier taste, a sprinkle of smoked paprika works wonders and pairs well with the glaze, making the flavors even deeper.
Simple Swaps for Sauces and Sweeteners
You don’t have to stick to honey for the glaze; use maple syrup or brown sugar if that’s what you’ve got at home.
Sometimes I mix in a dash of Dijon mustard to that glaze for a tangy touch, and you might find you like it just as much as the classic version.
Fish Substitutes
If you can’t find salmon, you can definitely make this with steelhead trout or even arctic char, since both soak up the marinade in a similar way.
I’ve also tried it with cod when that’s all I had, and while the flavor changes a bit, the method stays super simple and tasty.
How to Store Leftover Texas Roadhouse Salmon
Use Airtight Containers
You want to transfer your leftover salmon into a glass or plastic airtight container as soon as it cools after your meal, which really helps keep those flavors fresh and the texture from drying out.
If you’re using resealable bags, press out as much air as you can before sealing, so you get maximum freshness for your next meal.
Make sure the container you choose is clean and dry to avoid any unwanted moisture.
Refrigerate Quickly
Leftover Texas Roadhouse salmon should be stored in your refrigerator within two hours after cooking, so it stays safe to eat and no weird smells creep in.
Pop it onto a shelf in your fridge (not the door) since the temperature there stays coldest and most consistent throughout the day.
It’s best to eat your leftovers within 2–3 days, because salmon really tastes best while it’s still fresh!
Freeze for Longer Storage
If you think you won’t finish your leftovers in a couple of days, freezing is absolutely the way to go, and you’ll be glad you did when the craving hits again!
Wrap the salmon tightly in plastic wrap before placing it in a freezer-safe bag or airtight freezer container to help it avoid freezer burn.
Label each package with the date so you can keep track, since frozen salmon is best eaten within 1–2 months.
Common Mistakes to Avoid
Overcooking the Salmon
You definitely do not want to cook your salmon until it is dry or tough, so always pull it from the heat when it’s just a bit pink in the center!
I always recommend using a meat thermometer and making sure the thickest part of your salmon reaches about 145°F so it stays juicy and flaky.
Remember, the salmon keeps cooking a little after you take it off the heat, so don’t be afraid to give it a short rest!
Skipping the Skin
If your salmon fillets have the skin on, leave it on while you cook because it helps hold the fish together and makes it easier to flip.
I’ve noticed the skin also helps protect the delicate flesh against burning or sticking on the grill or pan.
You can always remove the skin later, but keeping it while cooking makes things way easier in my experience!
Not Seasoning Well
Seasoning your salmon before grilling or baking is a step you shouldn’t skip, because salt, pepper, and the signature Texas Roadhouse style spices make a huge difference.
Try to season both sides if you can, and give spices time to settle in for at least a few minutes before you cook.
Trust me, a generous seasoning brings out those rich flavors and really makes the whole dish come together!
Texas Roadhouse Salmon Recipe
Ingredients
- 4 fillets Salmon 6 oz. each
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Lemon Pepper
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Butter
- 1 clove Garlic minced
- 1 Lemon sliced
- 1 tbsp Parsley chopped
Instructions
- Pat each salmon fillet dry using a paper towel, then place them skin-side down on a plate.
- Brush the fillets with olive oil on both sides so they don’t stick when you cook them.
- Combine garlic powder, smoked paprika, lemon pepper, salt, and black pepper in a small bowl, then sprinkle this mixture evenly over your fillets.
- Heat a cast iron skillet over medium-high heat, then add the butter and minced garlic, letting them melt together for about 30 seconds until aromatic.
- Lay the seasoned salmon fillets in the pan, skin-side down, and cook for about 4 minutes per side or until the internal temperature hits 145°F.
- During the last minute, add lemon slices on top of each fillet and spoon some of the garlicky butter over each one.
- Transfer your cooked salmon to plates and sprinkle a little chopped parsley over the top.