Texas Roadhouse Grilled Salmon
I still remember the first time I tried a Texas Roadhouse–style grilled salmon at home: the char marks, lemon-bright finish, and flaky center made it feel restaurant-worthy without the fuss. This straightforward recipe recreates that smoky, slightly sweet profile with pantry staples and a short grill time — perfect for a weeknight dinner when you want something flavorful but fast. If you like a charred exterior and a tender center, this is a must-try. For an easy family-friendly main, it pairs well with classic sides and will beat frozen fish sticks any day. Try a hearty side or inspiration from similar homestyle mains if you want to round out the plate.
Why you’ll love this dish
This grilled salmon is all about big flavor with minimal work. A simple olive oil and lemon-based marinade carries bright acidity and a touch of garlic and paprika for warmth. The short grill time locks in moisture and creates those appealing grill marks that signal caramelization and umami. It’s quick, healthy, and adaptable — ideal for weeknights, date nights, or when you want to impress without overcomplicating things.
“Simple seasoning, bold results — the perfect grilled salmon for family dinners.” — home cook review
Reasons to make it:
- Fast: Ready from grill to table in under 20 minutes.
- Flexible: Works with skin-on or skinless fillets and charcoal or gas grills.
- Crowd-pleasing: Mild flavors that appeal to picky eaters yet upscale enough for guests.
- Nutritious: Salmon delivers omega-3s and protein for a balanced meal.
For another comforting restaurant-style recipe you might enjoy alongside this, see this take on a smothered chicken classic: Smothered Chicken copycat.
Step-by-step overview
Before you fire up the grill, here’s what to expect:
- Heat the grill to medium-high and prep the grates.
- Whisk a simple oil-lemon-spice mixture.
- Pat salmon dry and brush the fillets with the mixture.
- Grill skin-side down (if using skin) for 4–5 minutes, flip gently, then finish for another 4–5 minutes.
- Rest briefly, then garnish and serve.
This overview helps set timing and prevents overcooking: total active grill time is roughly 8–10 minutes for 6 oz fillets.
What you’ll need
- Salmon fillets — 4 portions (about 6 oz each), skin-on or skinless
- Olive oil — 2–3 tablespoons
- Lemon juice — 1–2 tablespoons (fresh is best)
- Garlic powder — 1 teaspoon
- Paprika — 1 teaspoon (smoked paprika is recommended for extra depth)
- Salt — ½ to 1 teaspoon, to taste
- Black pepper — ¼ to ½ teaspoon, freshly ground
- Fresh parsley — chopped, optional for garnish
Notes and substitutions:
- Olive oil can be swapped for avocado oil for a higher smoke point.
- If you don’t have lemon, 1 teaspoon white wine vinegar can add needed acidity.
- Smoked paprika adds a near-charcoal flavor; use sweet paprika if you prefer milder smoke.
Step-by-step instructions
- Preheat and prepare: Heat your grill to medium-high (about 400–450°F). Clean the grates well and oil them to prevent sticking.
- Make the marinade: In a small bowl whisk together 2–3 tablespoons olive oil, 1–2 tablespoons fresh lemon juice, 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and pepper until blended.
- Dry the fish: Pat each salmon fillet dry with a paper towel so the seasoning adheres and you get better sear.
- Season the fillets: Brush both sides of the salmon with the oil-lemon-spice mixture. If skin-on, focus most oil on the skin side to crisp it.
- Grill: Place salmon on the grill, skin-side down if applicable. Cook 4–5 minutes without moving to develop a crust.
- Flip and finish: Flip gently with a fish spatula and grill another 4–5 minutes. The fish should flake easily and reach 125–135°F for a medium finish (125°F for medium-rare, 135°F for medium).
- Rest and serve: Transfer salmon to a plate and let rest 2–3 minutes. Garnish with chopped parsley and a squeeze of lemon if desired, then plate with sides.
Quick safety note: Use an instant-read thermometer for best results. Because salmon is best enjoyed slightly undercooked rather than dry, those internal temperature guidelines help you hit the right doneness every time.
Best ways to enjoy it
Serve Texas Roadhouse–style grilled salmon with simple, complementary sides:
- Classic: Steamed green beans and garlic mashed potatoes.
- Lighter: Mixed green salad with citrus vinaigrette and roasted asparagus.
- Comfort: Cheesy baked macaroni or a baked potato with butter and chives.
- For a twist: Flake the salmon over a warm grain bowl with farro, roasted veggies, and a dollop of tzatziki.
Pairings: A crisp Sauvignon Blanc or a light-bodied Pinot Noir pairs well. For nonalcoholic options, sparkling water with lemon or an iced green tea is refreshing. If you want a playful sandwich, this salmon also works great flaked into a grilled sandwich alongside apple and cranberry for contrast — see a recipe inspiration here: apple and cranberry grilled cheese ideas.
Storage and reheating tips
Short-term:
- Refrigerate leftovers in an airtight container within 2 hours. Eat within 2–3 days for best quality.
Reheating: - Oven: Preheat to 275°F and warm the fillets on a baking sheet for 10–15 minutes until just heated through.
- Stovetop: Gently reheat in a covered skillet over low heat with a splash of water or broth to prevent drying.
- Avoid microwave reheating if possible; it can make salmon rubbery.
Freezing: - Wrap tightly in plastic wrap and aluminum foil or freeze in a vacuum bag. Use within 2 months for best texture. Thaw overnight in the refrigerator before reheating.
Food safety: Reheat to at least 165°F if you choose to reheat thoroughly. Discard fish left at room temperature longer than 2 hours.
Pro chef tips
- Dry surface = better sear: Pat salmon completely dry before seasoning to maximize Maillard reaction and prevent steaming.
- Oil the fish, not the grates: A light brushing of oil on the fillet reduces flare-ups and helps seasoning stick.
- Skin strategy: Keep skin on when grilling — it helps protect the flesh and crisps up beautifully. You can remove skin after cooking if you prefer.
- Temperature control: If grill hotspots occur, move fillets to a cooler zone after initial sear to avoid charring before the center cooks.
- Resting matters: Resting for 2–3 minutes redistributes juices and keeps the salmon moist.
Creative twists
- Cajun kick: Swap paprika for 1 teaspoon Cajun seasoning and serve with a lemon-garlic butter.
- Maple glaze: Add 1 tablespoon maple syrup to the marinade for a sticky-sweet finish; watch for flare-ups.
- Asian-inspired: Replace lemon with 1 tablespoon soy sauce and add ½ teaspoon sesame oil and green onions after grilling.
- Herb crust: Mix panko with chopped parsley and lemon zest, press onto the top of fillets, and grill indirectly to crisp the crust.
- Diet swaps: For lower sodium, reduce salt and use extra lemon and herbs for flavor.
Your questions answered
Q: How long does this grilled salmon take to prepare?
A: Active prep is about 5–10 minutes; grill time is ~8–10 minutes depending on thickness, so plan 20 minutes from start to table.
Q: Can I bake this instead of grilling?
A: Yes. Preheat oven to 400°F, place seasoned fillets on a lined baking sheet, and bake 10–12 minutes (or until 125–135°F internal) for similar results without the grill.
Q: What if my fillets are thicker than 6 oz?
A: Increase cook time by 2–4 minutes per side for thicker fillets and rely on an instant-read thermometer for accuracy.
Q: Is it safe to eat salmon at 125°F?
A: Many chefs prefer 125°F for a moist, slightly-opaque center. For those who prefer well-done, cook to 145°F as recommended by some food-safety guidelines. Use personal preference and food-safety standards to guide you.
Q: Can I make the marinade ahead?
A: Yes, make the oil-lemon-spice mix up to a day ahead and store refrigerated. Brush on just before grilling.
Conclusion
This easy Texas Roadhouse-style grilled salmon gives you a restaurant-quality result with minimal fuss — crisp exterior, tender center, and bright lemon flavor. If you’d like to compare the original menu or see how restaurants present their grilled salmon, check the official Texas Roadhouse menu. For a reference product listing and a restaurant-style description of their grilled salmon, visit the Grilled Salmon – Texas Roadhouse product page.
Grilled Salmon
Ingredients
Main Ingredients
- 4 portions salmon fillets (about 6 oz each, skin-on or skinless)
- 2-3 tablespoons olive oil Can be swapped for avocado oil for a higher smoke point.
- 1-2 tablespoons lemon juice (fresh is best) If you don’t have lemon, 1 teaspoon white wine vinegar can add needed acidity.
- 1 teaspoon garlic powder
- 1 teaspoon paprika Smoked paprika is recommended for extra depth.
- ½ to 1 teaspoon salt To taste.
- ¼ to ½ teaspoon black pepper Freshly ground.
- to taste fresh parsley (chopped, optional for garnish)
Instructions
Preparation
- Heat your grill to medium-high (about 400–450°F). Clean the grates well and oil them to prevent sticking.
- In a small bowl, whisk together olive oil, fresh lemon juice, garlic powder, paprika, salt, and pepper until blended.
- Pat each salmon fillet dry with a paper towel so the seasoning adheres and you get better sear.
- Brush both sides of the salmon with the oil-lemon-spice mixture. If skin-on, focus most oil on the skin side to crisp it.
Cooking
- Place the salmon on the grill, skin-side down if applicable. Cook for 4–5 minutes without moving to develop a crust.
- Flip gently with a fish spatula and grill another 4–5 minutes. The fish should flake easily and reach 125–135°F for a medium finish.
- Transfer salmon to a plate and let rest for 2-3 minutes. Garnish with chopped parsley and a squeeze of lemon if desired, then plate with sides.
