Description
This copycat recipe replicates the delicious herb-crusted salmon from Texas Roadhouse, perfect for a quick weeknight dinner or an impressive date-night meal.
Ingredients
Scale
- 4 x 170 g (6 oz) skin-on salmon fillets
- 1 tsp (5 g) kosher salt
- ¼ tsp (1 g) freshly ground black pepper
- 45 g (3 tbsp) unsalted butter, melted
- 60 g (¾ cup) panko breadcrumbs
- 15 g (⅓ cup packed) fresh parsley, finely chopped
- 10 g (2 tbsp) fresh dill or chives, chopped
- 1 tsp (2 g) lemon zest
- 15 g (1 tbsp) Dijon mustard
- 15 ml (1 tbsp) olive oil
- Optional: 120 ml (½ cup) low-sodium chicken broth or dry white wine
Instructions
- Pat salmon fillets dry with paper towels and season with salt and pepper. Let sit at room temperature for 5 minutes.
- Combine panko, melted butter, parsley, dill, and lemon zest in a bowl. Mix until evenly moistened.
- Brush each fillet with Dijon mustard and press the panko mixture on top.
- Heat olive oil in a skillet over medium-high heat, then sear fillets skin-side down for 3-4 minutes.
- Transfer fillets to the oven or a baking sheet and bake at 200°C (400°F) for 6-8 minutes until the crust is golden.
- Remove from oven and let rest for 2 minutes before serving.
Notes
For perfect texture, avoid overcrowding the pan while cooking. Adjust herb quantities according to taste.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 420
- Sugar: 1g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg