Description
A buttery herb crust and smoky sear make this Texas Roadhouse Salmon copycat a flavorful and impressive dish.
Ingredients
Scale
- 4 salmon fillets (170–200 g / 6–7 oz each)
- 1 tbsp (18 g) kosher salt
- 1 tsp (3 g) granulated garlic
- 1 tsp (3 g) onion powder
- 2 tsp (4 g) paprika
- 1/2 tsp (1 g) black pepper
- 1 tsp (4 g) brown sugar
- 60 g (1/4 cup) unsalted clarified butter or ghee
- 2 tbsp (8 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh dill, finely chopped
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- Optional: 1 tsp (5 ml) Worcestershire or soy sauce
Instructions
- Salt the fillets and pat dry. Lightly salt both sides of the salmon and let sit for 8–10 minutes before blotting dry with paper towels.
- Mix the rub in a small bowl and evenly apply it on the flesh side of the salmon fillets.
- Heat olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the fillets skin-side down and sear for 3–4 minutes.
- Flip the fillets and cook flesh-side for an additional 2–4 minutes until the interior reaches the desired temperature.
- Make the herb-butter by melting clarified butter in a small saucepan, then stirring in the herbs and lemon juice.
- Transfer the fillets to a warm plate, rest for 1–2 minutes, and spoon the herb-butter over each right before serving.
Notes
Use room-temperature fish for even cooking. Avoid overcrowding the pan to ensure proper searing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 39 g
- Cholesterol: 115 mg