Texas Roadhouse Grilled Salmon
I remember the first time I grilled this at home: the lemon and garlic hit first, then a smoky char from the grill — simple, quick, and surprisingly restaurant-quality. This version of Texas Roadhouse Grilled Salmon uses pantry staples and a short cook time to deliver flaky, citrusy salmon that works for busy weeknights or an easy weekend cookout.
Why you’ll love this dish
- Fast: ready in about 20 minutes from start to finish (including a short prep).
- Reliable results: a straightforward oil-lemon-spice rub that creates a crisp exterior and moist interior.
- Versatile: pairs beautifully with sides from simple salad to roasted potatoes or rice.
- Crowd-pleasing: mild, bright flavors that are kid-friendly but still satisfying for adults.
“Perfectly charred outside, tender inside — tastes like restaurant salmon at home. Quick to make, and everyone asked for seconds.”
This recipe is ideal when you want something flavorful without fuss — think weeknight dinners, an easy date night, or a casual backyard barbecue.
The cooking process explained
Before you gather ingredients, here’s the quick workflow so you know what to expect:
- Preheat the grill to medium-high.
- Whisk together a simple oil-lemon-spice mixture.
- Brush the salmon on both sides and grill 4–5 minutes per side until just flaky.
- Rest briefly, garnish, and serve.
This is a direct-heat, quick-grill method that favors fresh or thawed fillets and minimal flipping for best texture.
What you’ll need
- Salmon fillets (4 portions; skin-on or skinless) — about 6 oz each
- Olive oil — 2–3 tablespoons
- Lemon juice — 1–2 tablespoons (fresh is best)
- Garlic powder — 1 teaspoon
- Paprika — 1 teaspoon (smoked paprika works great)
- Salt — ½ to 1 teaspoon, to taste
- Black pepper — ¼ to ½ teaspoon, freshly ground
- Fresh parsley — chopped, optional for garnish
Notes/substitutions:
- Use skin-on fillets for easier grilling and better moisture retention.
- Swap lemon juice for lime for a brighter twist, or add a teaspoon of honey for a touch of sweetness.
- If you don’t have garlic powder, 1 clove minced fresh garlic works — use sparingly to avoid burning.
Step-by-step instructions
- Preheat the grill: Heat to medium-high (around 400–450°F). Clean and oil the grates to prevent sticking.
- Make the rub: In a small bowl combine olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Whisk until blended.
- Score and oil the fish (optional): If skin-on, lightly score the skin to prevent curling. Pat fillets dry with paper towel.
- Brush the salmon: Coat both sides of each fillet with the oil-lemon-spice mixture. Don’t drench the fish — a light, even coat is enough.
- Grill: Place salmon on the grill, skin-side down if applicable. Cook 4–5 minutes without moving. Flip gently and cook another 4–5 minutes, until the fish flakes easily with a fork. Internal temperature should reach about 125–135°F for medium (USDA recommends 145°F if you prefer fully well-done).
- Rest and garnish: Transfer to a plate, let rest 2–3 minutes, then top with chopped parsley and a squeeze of fresh lemon if desired. Serve with your favorite sides.
Best ways to enjoy it
- Classic pairing: buttery mashed potatoes, steamed green beans, and a lemon wedge.
- Lighter option: serve over a simple arugula salad, cucumber ribbons, and quinoa.
- For a Tex-Mex twist: top with pico de gallo and serve with cilantro-lime rice.
- Plating tip: slice the fillet into even portions, place on a bed of grains or greens, and finish with a lemon wedge and a sprinkle of parsley for color.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keep at or below 40°F and use within 3 days.
- Freeze: Wrap tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat gently: To avoid drying, reheat in a low oven (275–300°F) for 8–12 minutes, or microwave at 50% power in short bursts until warmed through. Reheat to at least 165°F if you’re concerned about safety.
- Food safety note: Do not refreeze previously frozen cooked fish unless it was thawed in the fridge and handled properly.
Pro chef tips
- Use skin-on fillets when grilling: the skin helps hold the fish together and protects the flesh from direct heat.
- Oil the grill grates and the fish: prevents sticking and gives better grill marks.
- Don’t overflip: flip only once for a clean sear and even cooking.
- Watch thickness: cook times change with thickness — for fillets over 1 inch thick, add a couple of minutes per side.
- Temperature guide: aim for 125–135°F for moist, medium salmon; 145°F if you prefer well-done. Use an instant-read thermometer for accuracy.
- Rest before serving: 2–3 minutes lets the juices redistribute and prevents the fish from drying out.
Creative twists
- Honey-lime glaze: add 1 tsp honey and a pinch of chili flakes to the rub for sweet-heat.
- Cajun blackened: swap paprika for Cajun seasoning and cook slightly hotter for a spicy crust.
- Mediterranean: top with chopped tomatoes, olives, capers, and a drizzle of olive oil.
- Miso-ginger: mix 1 tsp white miso and grated ginger into the olive oil for an umami glaze.
- Oven option: if you don’t have a grill, broil on high for 6–8 minutes, watching closely to avoid burning.
Your questions answered
Q: How long does it take to prep and cook?
A: Plan for about 10 minutes prep and 8–12 minutes cooking, depending on fillet thickness.
Q: Can I use frozen salmon?
A: Yes—thaw overnight in the refrigerator, pat dry, then proceed. Avoid grilling straight from frozen or the outside will overcook before the center thaws.
Q: How do I know when salmon is done?
A: Look for opaque color and flesh that flakes easily with a fork. For precise doneness use an instant-read thermometer: 125–135°F for medium, 145°F per USDA if you prefer fully cooked.
Q: Is this safe for kids and pregnant people?
A: Use fresh, well-handled fish and follow storage/reheating guidelines. For pregnant people, USDA recommends cooking fish to 145°F; consult your healthcare provider for personal guidance.
Q: Can I make the rub ahead of time?
A: The dry components can be mixed in advance, but add lemon juice and olive oil just before grilling for best freshness.
Conclusion
If you want to compare this home-grilled version to the restaurant offering or explore more menu items, check the official Texas Roadhouse menu here: Menu | Texas Roadhouse. For a direct look at their grilled salmon product, see the restaurant’s grilled salmon page: Grilled Salmon – Texas Roadhouse.
Enjoy the grill — and don’t be afraid to tweak the seasoning to make it your signature salmon.
Texas Roadhouse Grilled Salmon
Ingredients
Method
- Preheat the grill to medium-high (around 400–450°F). Clean and oil the grates to prevent sticking.
- In a small bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Whisk until blended.
- If using skin-on fillets, lightly score the skin to prevent curling. Pat fillets dry with a paper towel.
- Coat both sides of each fillet with the oil-lemon-spice mixture. A light, even coat is enough.
- Place salmon on the grill, skin-side down if applicable. Cook for 4–5 minutes without moving.
- Flip gently and cook another 4–5 minutes, until the fish flakes easily with a fork and reaches an internal temperature of about 125–135°F for medium (145°F if well-done).
- Transfer salmon to a plate, let rest for 2–3 minutes, then garnish with chopped parsley and a squeeze of fresh lemon if desired.
- Serve with your favorite sides.
