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Texas Roadhouse Salmon

Texas Roadhouse salmon is a quick, copycat grilled-style skillet method with flaky fish and a sweet-tangy honey mustard glaze. Pan-seared salmon gets a glossy glaze in the final minutes for bold flavor without long marinating.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
Honey mustard glaze
  • 0.25 cup honey
  • 3 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped, for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and glaze
  1. Season the salmon fillets evenly with kosher salt and black pepper.
  2. Whisk together the honey, Dijon mustard, lemon juice, and melted butter until smooth to make the honey mustard glaze.
Sear and glaze the salmon
  1. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Sear the salmon for 4 minutes per side, until the edges turn golden and the center is nearly cooked through.
  3. Brush half the honey mustard glaze over the salmon during the last 1 minute of cooking.
  4. Remove the skillet from heat and brush with the remaining glaze to coat the tops.
  5. Garnish with fresh parsley and serve immediately while the salmon is hot and flaky.

Notes

For the best flaky texture, avoid moving the salmon while it sears so the surface can brown. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to prevent drying. Freezing is not recommended for best texture. Dietary swap: use plant-based butter (melted) for the glaze to keep it dairy-free.