Our Longhorns Salmon recipe is the perfect balance of flavor, simplicity and elegance. Tender and flaky salmon fillets glazed with a sweet and savory brown sugar bourbon marinade, this succulent salmon dish brings Longhorns steakhouse salmon home to you!
Why You Will Love This Recipe
You'll love our Longhorn Salmon recipe copycat of this popular dish from Longhorn Steakhouse. The bourbon marinade takes just a few minutes to prepare, and only a few more to cook in your oven or air fryer.
Longhorn Salmon is a perfect weeknight meal, that takes just a few minutes to prep and cook! Cleanup is a snap also!
Jump to:
- Why You Will Love This Recipe
- Ingredients For Longhorn Salmon
- How to Make Longhorns Salmon Recipe
- Longhorn Salmon Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Freezing
- Tips for Success
- Frequently Asked Questions
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Food Safety
Ingredients For Longhorn Salmon
Fresh or frozen salmon is perfectly fine. Use Alaskan Salmon, Atlantic, Pacific, or any type of salmon you personally prefer. I had a combination of Wild Keta Salmon and Alaskan King Salmon filets.
Any type of Bourbon is perfect. I only had Knob Creek Smoked Maple Bourbon, which is probably considered alcohol abuse since it's top shelf. No shame using well grade bourbon though!
- Salmon filets - Or Salmon Steaks, any kind.
- Brown Sugar
- Bourbon - any type you have on hand or purchase. The alcohol burns off, so if you are a non drinker, don't worry.
- Soy sauce
- Ginger - Fresh grated.
- Lime juice - Fresh squeezed.
- Garlic - Fresh, minced
- Black pepper - Coarse, fresh ground.
- Green Onions - Sliced scallions for garnish.
PRO TIP: Fresh Ginger often goes moldy in the refrigerator faster than we can use it. I have a tip from my mom. Cut the fresh ginger root into 1' or 2" chunks. Pop in a zipper bag and freeze solid. When you need fresh ginger, grate off one of the frozen chunks. Keeps your ginger longer, and it actually grates easier frozen!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Longhorns Salmon Recipe
Select a 6 to 8 oz piece of salmon per person. You can use frozen salmon in the freezer case, or fresh salmon in the seafood case.
Often, frozen salmon can be fresher than the salmon in the fresh seafood case, simply because it is flash frozen as soon as it is caught. It tends to be less expensive also.
Marinate the Salmon
- Combine all the marinade ingredients into a zipper bag, or a dish that you can place a sealing lid on. Keep in the refrigerator to chill and marinate for at least 1 - 2 hours. You can set the salmon to marinate the night before also.
Air Fry, Grill or Oven Bake Longhorn Salmon
- Place rack on a baking tray. To make clean up super easy, line the baking pan first with aluminum foil. Spray the rack with non stick spray. This will keep the salmon skin or flesh from sticking as much.
PRO TIP: You can also air fry this Longhorn Salmon recipe! Set the fillets on a lightly oiled air fryer grill. Set the temperature to 380F and the timer for 10 minutes. Air fryers cook faster than conventional ovens. Check after 8 minutes, as air fryers vary considerably. No need to turn the salmon fillets either!
Transfer Salmon from Oven to Platter
- Place the tray into your 400° preheated oven. Broil for 10-15 minutes or until salmon is browned and opaque. Remove, platter, and serve.
Longhorn Salmon Serving Suggestions
Serve this delicious Longhorn Salmon recipe with our version of Longhorn Rice Pilaf and Longhorn Brussels Sprouts. Both can be prepared while your Longhorns Salmon filets are baking or air frying. You can have all three on the table at the same time!
Add on a fresh green salad and Cinnamon Stewed Pears for dessert for a delicious family meal.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
You can use any firm and flaky fish if Salmon is not to your liking. Branzino or Sable fish are good alternatives.
Equipment
If you are making this Longhorn salmon recipe in the oven, you will want a baking tray with a rack to lift the salmon filets off the surface.
If you are grilling, you will want a rack on your grill that has spaces closer together. It makes lifting salmon off the grill easier.
Storage and Freezing
If you have leftover Longhorn salmon, store it in a covered container for up to three days. You can also save it in the freezer for up to 3 months.
Reheating Longhorns Steakhouse Salmon
You can reheat in the microwave or in your air fryer.
- Microwave: Place covered in the microwave and reheat for 1 minute. Check and continue with 30 second bursts to ensure you don't over cook the tender fillets.
- Air Fryer: Simply place back in the air fryer basket, frozen or defrosted. Reheat at 350F for 5 to 8 minutes, depending on whether it is frozen or refrigerated.
Tips for Success
- Prepare your marinade and let the salmon marinate overnight for optimum flavors. Just prepare right before heading to bed.
- Use non stick spray on your grill or baking rack. It will prevent the salmon skin or flesh from sticking.
- Try to get pieces of similar size so they cook up about the same time.
Frequently Asked Questions
Calculate 7 to 8 oz of raw salmon for each person.
Atlantic Salmon, but you can use any type of salmon you prefer.
Yes! This Longhorns Steakhouse Salmon copycat recipe is perfectly suited for air frying! Set the temperature to 380F and the timer for 10 minutes.
The marinade! The brown sugar and touch of bourbon permeate the fatty tissue in the salmon, adding HUGE flavor!
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Longhorns Salmon Recipe
Equipment
Ingredients
- 4 8 oz salmon filets
- 4 tablespoon brown sugar
- 4 tablespoon bourbon
- 3 tablespoon soy sauce
- 1 tablespoon ginger fresh grated
- 2 tablespoon fresh lime juice
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- ¼ cup green scallions minced
Instructions
For Longhorn Salmon
- Prepare the Bourbon Marinade and plan to marinate the salmon at least 1-2 hours before cooking. You can do this early in the day, or the night before also.
- Preheat the oven and line your baking pan with aluminum foil. Place the rack on top. Spray with non stick spray. Coat a sheet pan with cooking spray.
- Remove the salmon filets from the marinade. Place the salmon fillets on the prepared sheet pan.
- Bake at 400° F for 10-15 minutes or until salmon is browned and opaque.PRO TIP: You can also air fry this Longhorn Salmon recipe! Set the fillets on a lightly oiled air fryer grill. Set the temperature to 380F and the timer for 10 minutes. Air fryers cook faster than conventional ovens. Check after 8 minutes, as air fryers vary considerably. No need to turn the salmon fillets either!
For Longhorn Bourbon Marinade
- Add the brown sugar, bourbon, soy sauce, fresh grated ginger, lime juice, minced garlic, and black pepper in a medium bowl. Mix well. Pour into a zipper sealed bag, or a shallow dish that you can cover.4 tablespoon brown sugar, 4 tablespoon bourbon, 3 tablespoon soy sauce, 1 tablespoon ginger, 2 tablespoon fresh lime juice, 3 cloves garlic, ¼ teaspoon black pepper
- Garnish with green scallions and lemon wedges, then serve.¼ cup green scallions
For Longhorn Bourbon Marinade
- Add the salmon and make sure the marinade coats all the pieces. Set in the refrigerator overnight, or at least 4 hours.4 8 oz salmon filets
Notes
- Prepare your marinade and let the salmon marinate overnight for optimum flavors. Just prepare right before heading to bed.
- Use non stick spray on your grill or baking rack. It will prevent the salmon skin or flesh from sticking.
- Try to get pieces of similar size so they cook up about the same time.
- Keep a chunk of ginger frozen in a container. It is SO much easier to grate it frozen than fresh. It will stay fresh longer and not wither or get moldy also!
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
Sherry says
I made the marinade last week. It was delicious. I misread the directions and put the spring onions into the marinade. It was fine.
After we ate I froze the leftoever marinade. I thawed it out and now have another lovely piece of salmon bathing in it for tonight's dinner.
This is a terrific recipe. I think I'm going to try it on chicken next.
Sherry says
I have salmon in the fridge today. This sounds perfect. I know next to nothing about whiskey so I will use the Jameson’s I have on hand.
I live in Ireland. Salmon is common her so I’m always looking for salmon recipes. This one looks easy, tasty and kind to my waistline. Thanks.