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Copycat Texas Roadhouse salmon with lemon pepper butter, seasoned rice, and crispy potato wedges
Laura

Copycat Texas Roadhouse Salmon With Lemon Pepper Butter

Tender salmon fillets are coated with a smoky garlic rub, grilled, baked, or pan-seared, then brushed with lemon pepper butter. Serve with seasoned rice and crispy potato wedges for a steakhouse-style dinner at home.
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Prep Time 10 minutes
Cook Time 15 hours 55 minutes
Total Time 25 minutes
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Salmon
  • 4 salmon fillets about 6 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon cayenne pepper optional
  • Lemon Pepper Butter
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon chopped parsley
  • Seasoned Rice
  • 1 cup long-grain white rice
  • 1 tablespoon butter
  • 1/4 cup diced onion
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • Potato Wedges
  • 3 medium russet potatoes cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Prepare the Salmon
  2. Pat the salmon fillets dry with paper towels.
  3. Brush each fillet with olive oil.
  4. Mix the salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, parsley, and cayenne in a small bowl.
  5. Coat the top and sides of each salmon fillet with the seasoning rub.
  6. Grilled Method
  7. Heat the grill to medium-high.
  8. Oil the grill grates.
  9. Place the salmon skin-side down on the grill.
  10. Grill for 4 to 6 minutes.
  11. Flip the salmon with care.
  12. Cook for 3 to 5 minutes more, or until the salmon reaches 145°F.
  13. Brush with lemon pepper butter and serve hot.
  14. Pan-Seared Method
  15. Heat a cast-iron skillet over medium-high heat.
  16. Add a thin layer of oil to the skillet.
  17. Place the salmon in the pan, seasoned side down.
  18. Cook for 3 to 4 minutes without moving it.
  19. Flip the salmon.
  20. Cook for 4 to 6 minutes more, or until the salmon reaches 145°F.
  21. Spoon lemon pepper butter over the fish.
  22. Rest for 2 minutes before serving.
  23. Baked Method
  24. Heat the oven to 400°F.
  25. Line a baking sheet with parchment paper.
  26. Place the seasoned salmon on the baking sheet.
  27. Bake for 10 to 14 minutes, or until the salmon reaches 145°F.
  28. Brush with lemon pepper butter.
  29. Broil for 1 minute if you want more browning.
  30. Make the Lemon Pepper Butter
  31. Add melted butter, lemon juice, lemon zest, black pepper, garlic powder, and parsley to a small bowl.
  32. Stir until mixed.
  33. Brush over the salmon after cooking.
  34. Make the Seasoned Rice
  35. Melt butter in a medium pot.
  36. Add diced onion and cook for 2 minutes.
  37. Stir in the rice.
  38. Toast the rice for 1 to 2 minutes.
  39. Add chicken broth, garlic powder, onion powder, turmeric, paprika, salt, and pepper.
  40. Bring to a boil.
  41. Cover the pot and reduce heat to low.
  42. Cook for 15 to 18 minutes.
  43. Rest for 5 minutes.
  44. Fluff with a fork.
  45. Make the Potato Wedges
  46. Heat the oven to 425°F.
  47. Toss potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
  48. Spread the wedges on a baking sheet.
  49. Bake for 30 to 35 minutes.
  50. Flip halfway through cooking.
  51. Serve when the edges are crisp and the centers are soft.
  52. Recipe Notes

Notes

This is not the official Texas Roadhouse recipe. It is a home copycat based on grilled salmon with lemon pepper sauce and two sides.
For the closest steakhouse-style taste, grill the salmon. For the easiest weeknight method, bake it. For the best indoor crust, cook it in a cast-iron skillet.
Add the lemon pepper butter after cooking. Butter can brown too fast over high heat.
Keep the salmon skin on when grilling. It helps the fillets hold together.
Fish should reach 145°F for food safety. A food thermometer gives the most reliable result.

Nutrition Facts

Serving size: 1 salmon fillet with lemon pepper butter
Servings: 4
Nutrient Amount
Calories 465
Carbohydrates 1 g
Protein 35 g
Fat 35 g
Saturated Fat 10 g
Cholesterol 115 mg
Sodium 700 mg
Sugar 1 g
Fiber 0 g
Nutrition values are estimates and do not include seasoned rice or potato wedges. Values change based on salmon size, butter amount, sauce amount, and product labels.