Texas Roadhouse Salmon: Recipe, Nutrition & How to Order

Focus Keyword: Homemade Chicken Noodle Soup

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Homemade Chicken Noodle Soup: Is there anything more comforting on a chilly day, or when you’re feeling under the weather? I think not! This isn’t just a recipe; it’s a warm hug in a bowl, a nostalgic trip back to childhood, and a testament to the healing power of simple, wholesome ingredients.

Chicken noodle soup boasts a history as rich and flavorful as the broth itself. Variations of this nourishing elixir have been simmered in kitchens around the world for centuries, each culture adding its own unique twist. From the Jewish penicillin of Ashkenazi tradition to the countless regional adaptations across America, this soup has always been a symbol of care and well-being. It’s a dish passed down through generations, a culinary heirloom that connects us to our past.

But what is it about homemade chicken noodle soup that makes it so universally beloved? It’s the perfect combination of tender chicken, soft noodles, and a savory broth, all working together to create a symphony of flavors and textures. The aroma alone is enough to soothe the soul! Plus, it’s incredibly versatile. You can customize it with your favorite vegetables, herbs, and spices to create a soup that’s perfectly tailored to your taste. And let’s be honest, it’s also incredibly convenient. A big pot of this soup can feed a crowd or provide comforting leftovers for days. So, grab your stockpot, and let’s get cooking! I’m excited to share my family’s recipe for the ultimate comfort food.

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this Recipe

Ingredients:

• Salmon Fillets: 4 (6-8 ounce) salmon fillets, skin on or off, your preference! I usually go for skin-on for extra flavor and crispy skin.
• Olive Oil: 2 tablespoons, extra virgin olive oil is best for flavor.
• Lemon Juice: 2 tablespoons, freshly squeezed is always better!
• Garlic: 4 cloves, minced. Don’t be shy with the garlic!
• Dijon Mustard: 1 tablespoon, this adds a nice tang and helps the glaze stick.
• Honey: 2 tablespoons, for sweetness and a beautiful glaze.
• Brown Sugar: 1 tablespoon, packed. This adds depth of flavor and helps caramelize the salmon.
• Soy Sauce: 1 tablespoon, low sodium is recommended to control the saltiness.
• Smoked Paprika: 1 teaspoon, this is key for that Texas Roadhouse flavor!
• Dried Thyme: 1/2 teaspoon, adds an earthy note.
• Dried Rosemary: 1/2 teaspoon, complements the thyme and paprika.
• Salt: 1/2 teaspoon, or to taste.
• Black Pepper: 1/4 teaspoon, freshly ground is best.
• Fresh Parsley: 2 tablespoons, chopped, for garnish.
• Lemon Wedges: For serving, optional but highly recommended!

Preparing the Salmon and Marinade

1. Prepare the Salmon: First things first, let’s get our salmon ready. Pat the salmon fillets dry with paper towels. This is important because it helps the salmon sear nicely and prevents it from steaming. If you’re using skin-on fillets, you can score the skin lightly with a sharp knife. This will help prevent the skin from curling up during cooking.
2. Make the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, brown sugar, soy sauce, smoked paprika, dried thyme, dried rosemary, salt, and pepper. Make sure everything is well combined. This marinade is the secret to that delicious Texas Roadhouse flavor!
3. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each fillet is evenly coated. If using a dish, you can gently turn the fillets to ensure they are well covered. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful it will be! But don’t marinate for too long, as the lemon juice can start to break down the salmon.

Cooking the Salmon

Now comes the fun part – cooking the salmon! You have a few options here, depending on your preference and the weather. I’ll walk you through pan-searing, baking, and grilling.

Pan-Searing

1. Heat the Pan: Heat a large skillet (cast iron is ideal) over medium-high heat. Add about a tablespoon of olive oil to the pan. You want the pan to be nice and hot before you add the salmon.
2. Sear the Salmon: Remove the salmon fillets from the marinade, letting any excess drip off. Place the salmon fillets in the hot pan, skin-side down if using skin-on fillets. Sear for about 4-5 minutes, or until the skin is crispy and golden brown. If you’re using skinless fillets, sear for about 3-4 minutes per side.
3. Flip and Cook: Flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Be careful not to overcook the salmon, as it will become dry.
4. Baste with Marinade (Optional): During the last minute of cooking, you can baste the salmon with some of the remaining marinade for extra flavor. Be careful not to add too much, as it can burn.

Baking

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper or aluminum foil. This will make cleanup much easier.
3. Place Salmon on Baking Sheet: Place the marinated salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets.
4. Bake the Salmon: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Again, be careful not to overcook the salmon.
5. Broil for Extra Color (Optional): For a more caramelized top, you can broil the salmon for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning!

Grilling

1. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Grill the Salmon: Remove the salmon fillets from the marinade, letting any excess drip off. Place the salmon fillets on the grill, skin-side down if using skin-on fillets.
3. Cook the Salmon: Grill for about 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Be careful not to overcook the salmon, as it can dry out quickly on the grill.
4. Baste with Marinade (Optional): During the last minute of grilling, you can baste the salmon with some of the remaining marinade for extra flavor.

Serving and Garnishing

1. Rest the Salmon: Once the salmon is cooked, let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fillet.
2. Garnish: Sprinkle the cooked salmon with fresh chopped parsley.
3. Serve: Serve the salmon immediately with lemon wedges. It’s delicious with roasted vegetables, rice, mashed potatoes, or a simple salad.

Tips and Variations

• Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the marinade.
• Sweeten it More: For a sweeter glaze, increase the amount of honey or brown sugar in the marinade.
• Add Some Citrus: You can add some orange zest or juice to the marinade for a brighter flavor.
• Use Different Herbs: Feel free to experiment with different herbs, such as dill, oregano, or basil.
• Make it Ahead: You can marinate the salmon up to 2 hours in advance. Just be sure to keep it refrigerated.
• Leftovers: Leftover salmon can be stored in the refrigerator for up to 3 days. It’s great in salads, sandwiches, or as a topping for pasta.
• Choosing Salmon: When buying salmon, look for fillets that are bright in color and have a fresh, clean smell. Avoid fillets that look dull or have a fishy odor. Sockeye and King salmon are richer in flavor, while Coho and Pink salmon are milder.
• Skin On or Off?: I prefer skin-on salmon because the skin gets nice and crispy when cooked, adding a delicious textural element. However, skinless salmon is also perfectly fine. If you’re using skin-on salmon, be sure to score the skin lightly before cooking to prevent it from curling up.
• Don’t Overcook: The biggest mistake people make when cooking salmon is overcooking it. Salmon is best when it’s cooked to medium, meaning it’s still slightly translucent in the center. Overcooked salmon will be dry and tough. Use a meat thermometer to ensure the salmon reaches an internal temperature of 145°F (63°C).
• Serving Suggestions: This Texas Roadhouse Salmon is incredibly versatile and pairs well with a variety of side dishes. Some of my favorites include:
  • Roasted Asparagus
  • Garlic Mashed Potatoes
  • Quinoa Salad
  • Brown Rice
  • Steamed Green Beans

Conclusion:

So, there you have it! This recipe for Texas Roadhouse Salmon is more than just a dish; it’s an experience. It’s the perfect blend of smoky, sweet, and savory, all wrapped up in a flaky, melt-in-your-mouth salmon fillet. I truly believe this is a must-try for anyone who loves salmon, or even those who think they *don’t* love salmon! I’ve seen this recipe convert even the staunchest salmon skeptics.

Why is it a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers restaurant-quality flavor in the comfort of your own home. Forget expensive dinners out; you can recreate that Texas Roadhouse magic right in your kitchen. The brown sugar glaze caramelizes beautifully, creating a delightful crust that perfectly complements the richness of the salmon. And the best part? It’s ready in under 30 minutes! That’s faster than ordering takeout.

But the deliciousness doesn’t stop there. This recipe is incredibly versatile. Looking for serving suggestions? I highly recommend pairing it with some roasted asparagus and mashed sweet potatoes for a complete and balanced meal. The sweetness of the sweet potatoes complements the glaze on the salmon perfectly, while the asparagus adds a touch of freshness. Alternatively, you could serve it with a simple green salad and some crusty bread for soaking up all that delicious sauce.

And if you’re feeling adventurous, why not try some variations? Add a pinch of red pepper flakes to the glaze for a little kick. Or, if you’re a fan of citrus, a squeeze of lemon or lime juice can brighten up the flavors. You could even experiment with different types of wood chips for smoking, such as applewood or hickory, to create a unique smoky flavor profile. If you don’t have a smoker, don’t worry! You can still achieve a similar effect by using liquid smoke or by broiling the salmon for the last few minutes of cooking to caramelize the glaze.

Don’t be afraid to get creative and make this recipe your own. The beauty of cooking is that there are no hard and fast rules. Experiment with different flavors and techniques until you find what works best for you. The most important thing is to have fun and enjoy the process.

I’m so confident that you’ll love this Texas Roadhouse Salmon recipe that I urge you to try it out as soon as possible. Seriously, you won’t regret it! It’s the perfect dish for a weeknight dinner, a weekend barbecue, or even a special occasion. It’s guaranteed to impress your family and friends.

Once you’ve tried it, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your thoughts and photos in the comments below! Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes. So go ahead, fire up the grill, and get ready to enjoy the best salmon you’ve ever tasted! Happy cooking!