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Texas Roadhouse Salmon

Texas Roadhouse salmon is grilled skin-side down with lemon pepper until tender and flaky, then topped with lemon butter. The simple grill method brings together fresh lemon juice and parsley for a bright, buttery finish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets 6-ounce, skin-on, about 1 inch thick
  • 1 tbsp olive oil divided
  • 2 tsp lemon pepper seasoning
For the lemon butter
  • 4 tbsp unsalted butter
  • 1 tbsp lemon juice fresh
  • 1 tbsp parsley chopped fresh

Equipment

  • 1 gas or charcoal grill

Method
 

Prepare the grill
  1. Clean the grill grates.
  2. Heat a gas or charcoal grill to medium-high, about 400–450°F.
Season the salmon
  1. Pat the salmon dry and rub the fillets with 2 teaspoons of the olive oil.
  2. Sprinkle the flesh side evenly with the lemon pepper seasoning.
Make the lemon butter
  1. Melt the butter in a small microwave-safe bowl.
  2. Stir in the lemon juice and parsley.
Grill and serve
  1. Brush the hot grill grates with the remaining 1 teaspoon olive oil.
  2. Place the salmon skin-side down on the grates, close the lid, and grill for 8–12 minutes, until the thickest part reaches 145°F.
  3. Transfer the salmon to plates and spoon the lemon butter over the fillets.

Notes

For the best grill marks, let the grill fully heat before adding the salmon and avoid moving the fillets while they cook. Refrigerate leftovers for up to 3 days; freezing is suitable. For a dairy-free variation, replace the butter with a dairy-free butter alternative.