Make this Straight-From-the-Restaurant LongHorn Steakhouse Grilled Hawaiian Salmon Recipe at home and your Grilled Salmon will taste like the Chefs at LongHorn made it just for you.
Photo by Dana Moos
LongHorn Steakhouse Grilled Hawaiian Salmon
A LongHorn Steakhouse Copycat Recipe
For a time LongHorn Steakhouse has offered up grilling tips for the home Weekend Griller on their Expert Griller by LongHorn Steakhouse website. While these exact recipes are not available in the restaurant – they are created by the LongHorn Steakhouse chefs and inspired by what is on their menu.
LongHorn Steakhouse Grilled Hawaiian Salmon Recipe is one of these recipes from 2016
LongHorn Steakhouse Grilled Hawaiian Salmon Recipe
- Four 7-ounce Salmon Fillets
- Salt and freshly ground Black Pepper to taste
- 4 cups fresh Spinach uncooked
- 4 tablespoons Teriyaki Sauce
- 1 teaspoon Garlic diced
- 2 teaspoons Olive Oil
- LongHorn Pineapple Salsa Recipe below
- Teriyaki Sauce to serve
- Prepare LongHorn Pineapple Salsa according to the recipe below. Set aside - or, if made more than an hour in advance, store, covered, in the refrigerator, until ready to serve. Allow to come to room temperature before serving.
- Clean and oil your grill grates.
- Heat grill to 500°F.
- Place salmon fillets on a plate. Season meat side of salmon with salt and pepper.
- Place seasoned side down on a well-oiled grill. Cook for about 5 minutes or until 75% done, then flip.
- Continue cooking until salmon reaches an internal temperature of 145°F.
- While salmon is cooking, add sauté pan to the stove on medium heat.
- Add olive oil to the sauté pan.
- When oil is hot, add diced garlic. Let garlic and olive oil simmer until garlic starts to brown.
- Add fresh spinach and cook until wilted, about 1 minute.
- Add salt and pepper, to taste. Remove from heat and set aside.
- Once salmon is grilled to your liking, remove from the grill.
- Remove skin and discard.
- Divide spinach into four portions. Place one portion on the bottom of each serving plate.
- Lay a salmon fillet on top of spinach.
- Spoon pineapple salsa over top.
- Drizzle with teriyaki sauce.
LongHorn Pineapple Salsa Recipe
- 1 cup fresh Pineapple, diced (many supermarkets carry fresh diced pineapple in the produce department)
- 1/4 cup Red Bell Pepper finely chopped
- 1/2 Red Onion finely chopped
- 2 tablespoons Cilantro finely chopped
- 1 small fresh Jalapeño Pepper seeded and finely chopped
- 2 tablespoons freshly squeezed Lime Juice
- 1 tablespoon freshly squeezed Lemon Juice
- Salt and fresh ground pepper to taste
- In a medium bowl, add pineapple, red bell pepper, red onion, cilantro, jalapeño pepper, lime juice and lemon juice. Mix well.
- Taste. Add salt and pepper, to taste.
- Cover the bowl with plastic wrap, and set aside for at least 30 minutes to allow the flavors to develop. (If made more than an hour in advance, store, covered, in the refrigerator, until ready to serve. Allow to come to room temperature before serving.)
Photo of Grilled salmon with pineapple salsa! is by Dana Moos and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Dana. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. LongHorn Steakhouse Grilled Hawaiian Salmon Recipe adapted from the Expert Griller by LongHorn Steakhouse Website circa 2016, “Legendary Summer Recipes”. Recipes on the Expert Griller site update frequently and this recipe may no longer be on the site. Additional Information Courtesy of Wikipedia and is used by permission.
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