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Texas Roadhouse Salmon

Texas Roadhouse salmon is a smoky, garlic-lemon butter glazed salmon made by pan-searing in a cast-iron skillet until flaky at 145°F. The quick seasoning rub and hot butter glaze create a golden, lightly charred finish in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp dried parsley
  • 0.5 tsp dried thyme
For the Garlic Lemon Butter
  • 4 tbsp unsalted butter Melted.
  • 4 garlic cloves Minced (about 4 cloves).
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp honey
  • 1 tbsp fresh parsley Chopped.
For Garnish
  • 1 lemon wedges
  • 1 fresh parsley For garnish.
  • 1 fresh cracked black pepper

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Pat the salmon fillets dry with paper towels.
  2. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried parsley, and dried thyme.
  3. Rub both sides of the salmon with olive oil, then coat evenly with the seasoning mixture.
  4. Heat a large cast-iron skillet over medium-high heat until hot.
  5. Cook the salmon for 4–5 minutes on the first side until golden and lightly charred.
  6. Carefully flip and cook another 3–5 minutes, depending on thickness, until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
Make the garlic lemon butter glaze and finish
  1. Whisk together the melted unsalted butter, minced garlic, fresh lemon juice, lemon zest, honey, and chopped fresh parsley.
  2. Brush the hot salmon generously with the garlic lemon butter.
  3. Garnish with fresh parsley and lemon wedges, then add fresh cracked black pepper to taste.
  4. Serve immediately with seasoned rice, mashed potatoes, roasted broccoli, green beans, or a fresh side salad.

Notes

Pro tip: dry the salmon well before oiling so the rub adheres and you get better browning. Refrigerate leftovers in an airtight container up to 2 days; reheat gently so the salmon stays flaky. Freezing isn’t recommended for best texture. If you want a lighter option, use olive oil cooking spray instead of extra olive oil and keep the butter glaze to a thinner brush.