Description
Flaky, buttery, and bright with herbs, this salmon mimics the Texas Roadhouse restaurant experience with an easy pan-seared method.
Ingredients
Scale
- 4 salmon fillets (170 g / 6 oz each)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 15 g (2 tbsp) all-purpose flour
- 60 g (4 tbsp) unsalted butter
- 15 ml (1 tbsp) olive oil
- 15 g (1/2 cup) fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- 30 g (1/2 cup) panko breadcrumbs
- 1 lemon, juiced
Instructions
- Bring the fillets to room temperature by removing them from the fridge 15 minutes before cooking and patting dry.
- Make the herb-panko topping by mixing butter, panko, parsley, thyme, and lemon juice in a small bowl.
- Heat a heavy skillet over medium-high heat for 2–3 minutes, then add olive oil.
- Sear the salmon fillets, dusted with flour, skin-side down for 3–4 minutes.
- Finish cooking by adding herb-panko mixture and butter, cooking until desired doneness.
- Rest the fillets for 3 minutes before serving, finishing with lemon juice and flaky salt.
Notes
Avoid crowding the pan and ensure the oil shimmers before adding fillets for best results.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 420
- Sugar: 1g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg