If you've ever eaten at Longhorns Steakhouse, then you know how delicious their salmon dish is. But did you know that you can make a copycat version of the recipe right at home?
This easy-to-follow recipe will show you how to recreate this dish in your own kitchen in just a few simple steps.
Why You Will Love This Recipe
Salmon is a healthy, versatile fish that can be cooked in many different ways. This recipe for Longhorn Salmon is a copycat of the popular dish from the restaurant chain Longhorn Steakhouse. It takes just a few minutes to prepare and just a few more to cook up on your grill or in your oven.
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Ingredients
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
- 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
- Fresh grated ginger
- Lime juice
- Garlic, minced
- Coarse black pepper
- Sliced scallions for garnish
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Replicate Longhorns Salmon
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.
Step 1. 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 4 hours. You can set the salmon to marinate the night before also.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Grill or Oven Bake
Place baking 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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Transfer from Oven to Platter
Place the tray into your 400° pre heated oven. Broil for 10-15 minutes or until salmon is browned and opaque. Remove, platter, and serve.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve this delicious salmon recipe with our version of Longhorn Rice Pilaf and Longhorn Brussels Sprouts. Both can be prepared while your Longhorns Salmon filets are baking. 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.
Substitutions
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 dish 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 the salmon off the grill easier.
- Baking pan and rack set
Storage
If you have leftover 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.
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.
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
See more guidelines at USDA.gov.
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📖 Recipe
Longhorn Salmon
Equipment
Ingredients
- 4 8 oz salmon filets
- 4 tablespoon brown sugar
- 4 tablespoon bourbon
- 3 tablespoon soy sauce
- 1 tablespoon fresh grated ginger
- 2 tablespoon fresh lime juice
- 3 garlic cloves
- ¼ teaspoon black pepper
- ¼ cup green scallions, minced
Instructions
- Prepare the Marinade and plan to marinate the salmon at least 4 hours before cooking. You can do this early in the day, or the night before.
For the 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 fresh grated ginger, 2 tablespoon fresh lime juice, 3 garlic cloves, ¼ teaspoon black pepper
- 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
To cook the salmon
- Preheat the oven to Line your baking pan with aluminum foil and 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.
- Garnish with green scallions and lemon wedges, then serve.¼ cup green scallions, minced
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
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