Texas Roadhouse Grilled Salmon

This restaurant-style salmon recipe brings the mouthwatering flavors of Texas Roadhouse right to your dinner table. The combination of herbs, spices, and tangy marinade creates a perfectly balanced dish that's impressive enough for guests yet simple enough for weeknight dinners.

I first attempted this copycat recipe during a craving for restaurant food during lockdown. The family was so impressed they now request it for special occasions and it has become our go-to impressive yet easy dinner party main.

Ingredients

• Salmon fillets: 5 oz each carefully selected for even thickness to ensure consistent cooking
• Melted butter: Creates the rich base for your marinade and helps the fish develop a beautiful color
• Lemon juice: Adds brightness and helps tenderize the fish
• Soy sauce: Provides deep umami flavor that elevates this beyond basic grilled salmon
• Fresh basil: Brings aromatic freshness that dried simply cannot match
• Dried thyme: Adds earthiness that complements the fish perfectly
• Curry powder: Might seem surprising but provides complex depth without making it taste like curry
• Worcestershire sauce: Contains anchovy which enhances the savory notes of the fish
• Salt and pepper: The classic seasonings that bring everything together
• Mayonnaise: Creates the creamy base for your homemade sauce
• Lemon juice: Brightens the richness of the mayo
• Ground mustard: Adds a subtle sharpness without overwhelming
• Pepper and paprika: Provide gentle heat and color
• Green onion: Introduces freshness and subtle bite
• Dried dill: The signature herb that makes tartar sauce recognizable

Step-by-Step Instructions

Prepare the marinade:

Combine butter, lemon juice, soy sauce, Worcestershire sauce, basil, thyme, curry powder, salt and pepper in a mixing bowl. Whisk thoroughly until all ingredients are fully incorporated. The mixture should be fragrant with herbs and spices, with the melted butter creating a rich emulsion that will cling to the fish.

Marinate the salmon:

Transfer your marinade to a container large enough to hold all salmon pieces. Place salmon fillets in the marinade, turning gently to coat all surfaces. Cover and refrigerate for at least 30 minutes. During marination, flip the salmon pieces 2-3 times to ensure even flavor absorption. This resting period allows the acids in the marinade to tenderize the fish while the fats carry flavor deep into the flesh.

Make the tartar sauce:

While salmon marinates, combine mayonnaise, lemon juice, ground mustard, pepper, paprika, chopped green onion, and dried dill in a small bowl. Stir until completely smooth and uniform in color. The sauce should have visible flecks of green from the herbs but no large chunks. Cover and refrigerate until serving time to allow flavors to meld.

Prepare the grill:

Preheat your grill to approximately 450°F. This high temperature is crucial for achieving the perfect sear without overcooking. Dampen a paper towel with cooking oil and, using tongs for safety, carefully oil the grill grates. This prevents sticking and helps develop beautiful grill marks.

Grill the salmon:

Remove salmon from marinade, allowing excess to drip off. Place fillets skin-side down on the hot grill. This orientation protects the delicate flesh and allows the skin to crisp beautifully. Cover the grill and reduce heat to medium. Cook for 8-10 minutes depending on thickness. The salmon is done when it flakes easily with a fork but still maintains a slight translucence in the very center.

Serve:

Remove salmon from grill using a wide spatula to keep the fillets intact. Plate immediately and serve with the chilled tartar sauce either drizzled over top or in a small dish alongside. Garnish with fresh herbs or lemon wedges if desired.

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This recipe holds a special place in my heart because it was the first dish that convinced my seafood-skeptical father that fish could be delicious. The combination of the aromatic marinade with the perfectly crispy skin converted him instantly, and now he requests this salmon whenever he visits. The curry powder is my secret weapon here, adding a depth that guests can never quite identify but always compliment.

Make-Ahead Options

The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to develop even more intensely. The tartar sauce benefits from being made at least a few hours ahead, as the flavors meld beautifully when given time to rest. For a quick weeknight dinner, prepare both components the night before and simply grill the salmon when you get home.

Perfect Pairings

This salmon shines alongside simple side dishes that complement without competing. Consider serving with steamed asparagus, a classic rice pilaf, or roasted baby potatoes with herbs. For a complete Texas Roadhouse experience, pair with a simple house salad and those famous dinner rolls. A chilled Pinot Grigio or light Chardonnay makes the perfect beverage companion, cutting through the richness of the fish.

Troubleshooting Tips

If your salmon sticks to the grill, your grates likely needed more oil or weren't hot enough before adding the fish. For those without a grill, this recipe works beautifully in a cast iron skillet or under the broiler. Simply sear skin-side down in a hot pan for about 4 minutes, then finish in a 375°F oven for 5-6 minutes. If your salmon appears to be cooking too quickly on the outside while remaining raw inside, reduce the heat and move to a cooler part of the grill to finish cooking.

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Frequently Asked Questions

→ How long should I marinate salmon before grilling?

The salmon should be marinated for at least 30 minutes to absorb the flavors. Turn the fillets occasionally to ensure even coating.

→ What temperature should the grill be for salmon?

The grill should be preheated to around 450°F to achieve a crispy skin and tender interior.

→ How do I prevent salmon from sticking to the grill?

Lightly oil the grill rack with a paper towel and ensure the grill is preheated properly before placing the salmon skin-side down.

→ What is the key to a good tartar sauce?

A combination of mayonnaise, lemon juice, dill, paprika, and green onion creates a flavorful and tangy tartar sauce.

→ How do I know when the salmon is fully cooked?

The salmon should be grilled for 8-10 minutes. The skin should be golden and crispy, and the interior should easily flake with a fork.