Texas Roadhouse Salmon Copycat: Get Restaurant Taste At Home

Pat the salmon fillets completely dry with paper towels.

In a small bowl, combine the dry seasonings: 1 tablespoon light brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper (if using). Mix thoroughly until well combined.

Lightly brush or rub about 1 tablespoon of olive oil all over both sides of each salmon fillet.

Generously sprinkle and gently rub the prepared spice mixture onto the top, bottom, and sides of each fillet.

For grilling, preheat the grill to medium-high heat (around 400-450°F or 200-230°C) and clean the grates thoroughly with a wire brush, then lightly oil them.

Place the salmon fillets skin-side down on the hot grates and grill for about 4-6 minutes.

Carefully flip the salmon fillets using a wide, thin spatula and continue to grill for another 3-5 minutes, or until the salmon is cooked through and easily flakes with a fork.

For baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil, lightly greased with olive oil.

Place the seasoned salmon fillets on the prepared baking sheet, ensuring they are not touching each other, and bake for 12-18 minutes.

Once the salmon is cooked, transfer it to a serving plate and place a small pat of unsalted butter on top of each piece.

Squeeze a generous amount of fresh lemon juice over each fillet and serve immediately with extra lemon wedges on the side.