How to Create Perfect Texas Roadhouse Salmon

Perfect Seasoning Application

Applying the rub in advance allows flavors to fully penetrate the salmon.

Glaze Reduction Technique

Simmering the glaze concentrates flavors and creates ideal sticky consistency.

Skin-Side First Grilling

Starting skin-side down creates crispy skin and helps fillets hold together during flipping.

Multi-Stage Glazing

Applying glaze in layers during and after cooking develops depth of flavor and attractive shine.

Baking Tips

Choose salmon fillets of equal thickness to ensure even cooking times.

If using frozen salmon, thaw completely in the refrigerator before applying the rub.

For a non-alcoholic version, substitute apple juice or apple cider for the bourbon.

For oven preparation, bake at 400°F for 12-15 minutes after searing skin-side down in an oven-safe skillet.

The spice rub can be made in larger batches and stored in an airtight container for future use.

For a smokier flavor, add 1/2 teaspoon of liquid smoke to the glaze.

Texas Roadhouse Salmon

Name: Texas Roadhouse Salmon
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: American Steakhouse
Ingredients: 4 salmon fillets (6-8 oz each), skin-on; 2 tablespoons olive oil; For the spice rub:; 1 tablespoon brown sugar; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 1/2 teaspoon chili powder; 1/4 teaspoon cayenne pepper (optional); For the bourbon barbecue glaze:; 1/2 cup barbecue sauce; 2 tablespoons bourbon; 2 tablespoons honey; 1 tablespoon Worcestershire sauce; 1 tablespoon butter; 1 teaspoon Dijon mustard; 1 clove garlic, minced; For serving:; Lemon wedges; 2 tablespoons fresh parsley, chopped

This Texas Roadhouse-inspired salmon features a perfectly grilled fillet with a bold, smoky-sweet glaze and signature steakhouse seasonings. The tender, flaky salmon is enhanced with a bourbon-infused barbecue glaze and a special spice rub that delivers a delightful Southwestern twist to this seafood favorite.

Prep Time

20 Minutes

Cook Time

15 Minutes

Total Time

2H5 Minutes

Chef

JUE

Ingredients

Custard Cream

4 salmon fillets (6-8 oz each), skin-on

2 tablespoons olive oil

For the spice rub:

1 tablespoon brown sugar

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional)

For the bourbon barbecue glaze:

1/2 cup barbecue sauce

2 tablespoons bourbon

2 tablespoons honey

1 tablespoon Worcestershire sauce

1 tablespoon butter

1 teaspoon Dijon mustard

1 clove garlic, minced

For serving:

Lemon wedges

2 tablespoons fresh parsley, chopped

Instructions

Pat salmon fillets dry with paper towels and place on a plate or shallow dish.

In a small bowl, combine all spice rub ingredients and mix well.

Brush salmon fillets lightly with olive oil, then coat evenly with the spice rub on all sides except the skin.

Cover and refrigerate seasoned salmon for at least 1 hour (up to 4 hours) to allow flavors to penetrate.

While salmon is marinating, prepare the bourbon barbecue glaze. In a small saucepan, combine barbecue sauce, bourbon, honey, Worcestershire sauce, Dijon mustard, and minced garlic.

Bring glaze mixture to a simmer over medium-low heat, stirring occasionally, for about 5 minutes until slightly thickened.

Remove from heat and stir in butter until melted. Set aside to cool slightly.

Preheat grill to medium-high heat (about 400°F) or heat a grill pan over medium-high heat.

Oil the grill grates or pan well to prevent sticking.

Place salmon fillets skin-side down on the grill and cook for 4-5 minutes until the skin is crispy.

Carefully flip the salmon and brush generously with the bourbon barbecue glaze.

Continue cooking for another 3-4 minutes, brushing with more glaze halfway through, until salmon is cooked to medium (internal temperature of 125-130°F for medium, 135-140°F for medium-well).

Transfer salmon to a plate and let rest for 3 minutes.

Brush fillets with one final coating of glaze before serving.

Garnish with chopped parsley and serve with lemon wedges and remaining glaze on the side.

Texas Roadhouse Salmon

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Texas Roadhouse Salmon

Texas Roadhouse Salmon

Ingredients

Instructions