Name: Texas Roadhouse Salmon Recipe: 5 Ingredients You Need
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American, Steakhouse
Ingredients: 2 salmon fillets (6-8 ounces each); 4 tablespoons unsalted butter (softened); 2 teaspoons lemon pepper seasoning; 1 teaspoon garlic powder; Fresh lemon wedges (for serving)

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Did you know that Texas Roadhouse serves over 300,000 pounds of salmon annually, making it one of their most ordered seafood dishes? If you’ve ever savored their perfectly seasoned, buttery texas roadhouse salmon and wished you could recreate that restaurant-quality experience at home, you’re in the right place.

The secret behind this beloved dish isn’t complicated culinary techniques or hard-to-find ingredients—it’s actually a simple combination of just five essential ingredients that work together to create that signature flavor profile. Whether you’re a busy parent looking for a quick weeknight dinner or a home cook wanting to impress guests without spending hours in the kitchen, this texas roadhouse salmon recipe delivers the same mouthwatering results you’d expect from the restaurant, right in your own kitchen.

Ingredients List

Texas Roadhouse Salmon Ingredients - Everything You Need — All you need for Texas Roadhouse Salmon: fresh salmon, butter, lemon pepper, garlic powder, and lemon wedges – that’s it!

Here’s everything you need to make this restaurant-quality texas roadhouse salmon at home:

Main Ingredients:

2 salmon fillets (6-8 ounces each, preferably Atlantic or Norwegian salmon with visible marbling)
4 tablespoons unsalted butter (softened to room temperature for easy spreading)
2 teaspoons lemon pepper seasoning (the star flavor component—store-bought or homemade)
1 teaspoon garlic powder (for that subtle savory depth)
Fresh lemon wedges (for serving and that essential citrus brightness)

Substitution Options:

Salmon alternatives: Try steelhead trout or Arctic char for a similar texture and flavor
Butter swap: Use ghee for a nuttier taste or olive oil for a lighter, heart-healthy option
Seasoning variation: Mix your own blend with black pepper, dried lemon zest, and a pinch of sea salt if lemon pepper isn’t available
Garlic alternative: Fresh minced garlic (1 clove) can replace garlic powder for a more pungent flavor

Timing

Preparation Time: 5 minutes Cooking Time: 12-15 minutes Total Time: 20 minutes

This texas roadhouse salmon recipe is remarkably efficient—taking 40% less time than traditional baked salmon recipes that require 30-35 minutes. The quick cooking time preserves the salmon’s moisture and prevents overcooking, which is the key to achieving that tender, flaky texture. You’ll spend just 5 minutes mixing your butter compound and preparing the fillets, then let the oven work its magic for 12-15 minutes depending on your desired doneness.

Step-by-Step Instructions

How to Make Texas Roadhouse Salmon - Step by Step Guide — Master the Texas Roadhouse Salmon recipe with this easy step-by-step guide – perfect results guaranteed in under 20 minutes!

Step 1: Preheat and Prepare Your Workspace

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray. This temperature is optimal for cooking salmon quickly while developing a slightly caramelized exterior. Pro tip: Let your salmon fillets sit at room temperature for 10 minutes before cooking—this ensures even cooking throughout the fillet.

Step 2: Create the Signature Butter Mixture

In a small bowl, combine the softened butter, lemon pepper seasoning, and garlic powder. Mix thoroughly until all ingredients are evenly distributed and the butter becomes a pale yellow color. The butter should be soft enough to spread easily but not melted. This compound butter is the secret weapon that gives texas roadhouse salmon its distinctive flavor—the butter bastes the fish as it melts, infusing every bite with rich, seasoned goodness.

Step 3: Season and Prep the Salmon Fillets

Pat your salmon fillets completely dry with paper towels—this crucial step helps the butter adhere better and promotes better browning. Place the fillets skin-side down (or where the skin would be if removed) on your prepared baking sheet, spacing them at least 2 inches apart. Generously spread half of the seasoned butter mixture over the top of each fillet, creating an even layer that covers the entire surface.

Step 4: Bake to Perfection

Place the baking sheet on the center rack of your preheated oven. Bake for 12-15 minutes, depending on thickness. For a 1-inch thick fillet, aim for 12 minutes; thicker fillets may need the full 15 minutes. The salmon is perfectly done when it flakes easily with a fork and reaches an internal temperature of 145°F. The top should have a golden, slightly crispy appearance with the butter creating a beautiful glaze.

Step 5: Rest and Serve

Remove the salmon from the oven and let it rest for 2-3 minutes. This resting period allows the juices to redistribute throughout the fillet, ensuring maximum moisture in every bite. Transfer to serving plates, spoon any remaining butter from the baking sheet over the top, and serve immediately with fresh lemon wedges on the side.

Nutritional Information

Per Serving (1 fillet, approximately 6 ounces):

Calories: 380
Protein: 34g (68% of daily value)
Total Fat: 26g
- Saturated Fat: 10g
- Omega-3 Fatty Acids: 2,200mg
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Cholesterol: 115mg
Sodium: 450mg
Vitamin D: 570 IU (142% DV)
Vitamin B12: 4.8mcg (200% DV)
Selenium: 42mcg (76% DV)

This texas roadhouse salmon is a nutritional powerhouse, providing high-quality protein and heart-healthy omega-3 fatty acids. Studies show that consuming salmon twice weekly can reduce the risk of cardiovascular disease by up to 30%. The vitamin D content alone provides more than your daily requirement, supporting bone health and immune function.

Healthier Alternatives for the Recipe

While this recipe is already relatively nutritious, here are some modifications to make it even lighter:

Lower-Calorie Option: Replace butter with 2 tablespoons of olive oil mixed with the seasonings. This cuts approximately 100 calories per serving while maintaining moisture and flavor.

Reduced Sodium Version: Use unsalted lemon pepper seasoning or create your own blend with fresh lemon zest, cracked black pepper, and just a pinch of sea salt. This can reduce sodium content by up to 60%.

Air Fryer Method: Cook at 400°F for 8-10 minutes for a crispier exterior with less added fat. The circulating air creates a beautiful crust without requiring as much butter.

Herb-Boosted Version: Add fresh dill, parsley, or thyme to the butter mixture for additional antioxidants and flavor complexity without extra calories.

Dairy-Free Adaptation: Substitute the butter with vegan butter or a mixture of olive oil and nutritional yeast for a plant-based fat source that still delivers richness.

Serving Suggestions

This versatile texas roadhouse salmon pairs beautifully with numerous side dishes:

Classic Steakhouse Pairings:

Loaded baked potato with sour cream and chives
Steamed asparagus with lemon butter
Fresh Caesar salad with parmesan crisps
Buttery dinner rolls (just like Texas Roadhouse serves)

Light and Fresh Options:

Quinoa pilaf with roasted vegetables
Greek salad with feta and olives
Garlic green beans almondine
Wild rice with dried cranberries and pecans

Comfort Food Combinations:

Creamy mashed potatoes
Mac and cheese
Roasted Brussels sprouts with bacon
Sweet potato fries

Plating Pro Tip: Place the salmon at a slight angle on the plate, lean asparagus spears against it, and add a colorful vegetable medley on the side. Drizzle any extra lemon butter over everything and garnish with fresh parsley and a lemon wheel for restaurant-worthy presentation.

Common Mistakes to Avoid

Overcooking the Salmon: The most common error is leaving salmon in the oven too long. Remember, salmon continues cooking after you remove it from heat due to residual heat. Remove it when it’s slightly underdone in the center—it’ll finish cooking as it rests.

Using Cold Salmon: Cooking salmon straight from the refrigerator results in uneven cooking—burnt exterior, raw interior. Always let it come to room temperature first.

Skipping the Pat-Dry Step: Excess moisture on the salmon’s surface prevents proper browning and causes the butter to slide off rather than adhere properly.

Not Using Quality Salmon: Fresh, wild-caught salmon makes a noticeable difference. Look for bright, firm flesh without any fishy odor. Frozen salmon works too, but thaw it properly in the refrigerator overnight.

Over-Seasoning: Lemon pepper seasoning can be quite potent. Start with the recommended amount—you can always add more at the table, but you can’t remove excess seasoning.

Crowding the Baking Sheet: When fillets are too close together, they steam rather than roast, resulting in a less appealing texture.

Storing Tips for the Recipe

Refrigerator Storage: Store leftover texas roadhouse salmon in an airtight container for up to 3 days. Place parchment paper between fillets if stacking to prevent sticking. The salmon maintains optimal quality when stored at 35-38°F.

Reheating Instructions: The best method is gentle reheating in a 275°F oven for 10-12 minutes, covered with foil to prevent drying. Alternatively, microwave on 50% power in 30-second intervals until warmed through. Avoid high heat, which makes salmon tough and dry.

Freezing Guidelines: While fresh salmon freezes well before cooking, cooked salmon can become grainy when frozen and thawed. If necessary, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Meal Prep Strategy: Prepare the seasoned butter mixture up to a week in advance and store in the refrigerator. You can also portion and season the raw salmon, then freeze individually for quick future meals.

Leftover Transformation: Flake leftover salmon into salads, pasta dishes, or salmon cakes. It also makes excellent salmon spread when mixed with cream cheese, dill, and capers.

Conclusion

This texas roadhouse salmon recipe proves that restaurant-quality seafood doesn’t require professional training or expensive equipment—just five simple ingredients and 20 minutes. The combination of rich butter, zesty lemon pepper, and savory garlic creates that signature flavor you crave, while the quick cooking method ensures perfectly moist, flaky results every time. Whether you’re cooking for a special occasion or a Tuesday night dinner, this recipe delivers consistent, impressive results.

Ready to bring the steakhouse experience home? Try this recipe tonight and share your results in the review section below—we’d love to hear how it turned out! Don’t forget to leave a comment with any creative variations you tried, and subscribe to our blog for more restaurant copycat recipes delivered straight to your inbox.

FAQs

Q: Can I use frozen salmon for this recipe? A: Yes, but make sure to thaw it completely in the refrigerator overnight and pat it very dry before seasoning. Frozen salmon often retains more moisture, which can affect the texture if not properly dried.

Q: What type of salmon works best for this recipe? A: Atlantic salmon or Norwegian salmon are ideal due to their higher fat content and buttery texture. However, sockeye, coho, or king salmon also work beautifully. Avoid very lean varieties like pink or chum salmon, as they can become dry.

Q: How do I know when the salmon is perfectly cooked? A: The salmon should reach an internal temperature of 145°F and flake easily with a fork. Visual cues include opaque flesh throughout (except for a slightly translucent center if you prefer medium), and the fish should feel firm but not hard when gently pressed.

Q: Can I grill this salmon instead of baking it? A: Absolutely! Preheat your grill to medium-high (400°F), oil the grates, and grill the salmon skin-side down (or on a piece of foil) for 10-12 minutes, spreading the butter mixture on top. Close the lid and avoid flipping.

Q: Is the lemon pepper seasoning necessary, or can I use regular pepper? A: The lemon pepper is what gives this recipe its distinctive Texas Roadhouse flavor profile. If you must substitute, combine black pepper with dried lemon zest (1:1 ratio) to approximate the taste.

Q: My salmon turned out dry. What went wrong? A: Overcooking is the primary culprit. Reduce cooking time by 2-3 minutes next time, and remove the salmon when it’s just opaque around the edges with a slightly darker center. It will continue cooking as it rests.

Q: Can I make this recipe for a crowd? A: Yes! This recipe scales perfectly. Use multiple baking sheets if needed, and rotate them halfway through cooking for even results. You may need to add 1-2 minutes to the cooking time for larger batches.

Q: What wine pairs well with this salmon? A: A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the buttery, lemony flavors beautifully. For red wine lovers, a light Pinot Noir works surprisingly well with salmon.