Grilled Salmon
Recreate Texas Roadhouse-style grilled salmon at home with this simple and flavorful recipe. Enjoy a charred exterior and tender center, perfect for any weeknight dinner.
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.
Notes
Refrigerate leftovers in an airtight container within 2 hours. Eat within 2–3 days for best quality. Avoid microwave reheating if possible; it can make salmon rubbery.