Can I use frozen salmon for this recipe?

Absolutely, but make sure to thaw it completely and pat it very dry before cooking. Frozen salmon that's properly thawed can work wonderfully, though fresh will give you the best texture and flavor. The key is ensuring all excess moisture is removed before seasoning and cooking.

What if I don't have a cast iron skillet?

A heavy-bottomed stainless steel pan works great too! Cast iron provides excellent heat retention and creates that perfect sear, but any pan that can get really hot will work. Just avoid non-stick pans for this recipe as they won't give you that crispy skin we're after.

Is it safe to eat salmon at 125°F?

Yes, 125°F is a safe temperature for high-quality salmon and will give you a medium-rare finish that's moist and tender. If you prefer your salmon more done, aim for 130-135°F, but be careful not to go much higher or it will dry out. The FDA recommends 145°F, but most chefs consider this overcooked.

Can I make this without the skin?

While you can use skinless salmon, the skin provides a protective barrier that keeps the fish moist during cooking. If using skinless, reduce the cooking time slightly and watch carefully to prevent overcooking. You'll miss out on the crispy skin texture, but the flavor will still be delicious.

Texas Roadhouse Salmon Recipe

Description

This Texas Roadhouse-inspired salmon recipe is a simple yet flavorful dish with perfectly crispy skin and tender, flaky meat. Cooked in a buttery garlic sauce and finished with a hint of fresh lemon, this recipe ensures a restaurant-quality meal that you can easily make at home in under 20 minutes!

Ingredients

Scale

Main Ingredients

4 (4 oz) salmon fillets
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 lemon

For Cooking

1 tablespoon olive oil
3 cloves fresh garlic, minced
4 tbsp butter

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Instructions

Prepare the Salmon
Rinse the salmon fillets under cold water and pat them dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and the zest of one lemon. Rub this spice mixture over the flesh side of the salmon fillets for an even coat of seasoning.
Heat the Skillet
Heat a cast iron skillet over medium-high heat. Add olive oil to the pan. Once the oil is shimmering hot, place the salmon fillets skin-side down in the skillet. Let them cook undisturbed for 3-4 minutes to ensure the skin becomes crispy and golden brown.
Flip the Salmon
Using a fish spatula, carefully flip the salmon fillets. Cook for an additional 2-3 minutes on the flesh side. Keep in mind that thinner pieces of salmon may need only 2 minutes per side to cook perfectly.
Add Butter and Garlic
Once flipped, add butter and minced garlic to the skillet. As the butter melts, spoon the garlicky butter over the salmon fillets to infuse them with rich flavor. Squeeze in the juice of half a lemon just before finishing.
Check for Doneness
Use an instant-read thermometer to ensure the salmon reaches an internal temperature of 125ºF for medium-rare. The salmon should appear opaque and flake easily with a fork. Remove the salmon from the pan and garnish with a fresh lemon wedge before serving.

Notes

Use an instant-read thermometer to avoid overcooking the salmon. 125°F is ideal for medium-rare, while 145°F is well-done.
If you don’t have a cast iron skillet, a stainless steel pan works great too.
For an even fresher flavor, consider adding a sprinkle of chopped parsley or dill as garnish.
Always let the salmon rest for 2-3 minutes after cooking to allow the juices to redistribute.
Pair this flavorful salmon with steamed vegetables, rice, or roasted potatoes for a complete meal.

Nutrition

Serving Size: 4 oz salmon
Calories: 300
Sugar: 0g
Sodium: 420
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 0g
Trans Fat: 1g
Carbohydrates: 0g
Fiber: 2g
Protein: 24
Cholesterol: 80mg