Texas Roadhouse Salmon Recipe
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.
Servings: 4
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.