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Longhorn Steakhouse Grilled Citrus Salmon Recipe
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Longhorn Steakhouse Grilled Citrus Salmon Recipe

Make this Straight-From-the-Restaurant Longhorn Steakhouse Grilled Citrus Salmon Recipe at home and your Grilled Citrus Salmon will taste just like Longhorn Steakhouse.
Prep Time30 minutes
Active Time35 minutes
Total Time1 hour 5 minutes
Course: Dinner, Grilling Recipe, Lunch, Main Course
Cuisine: American, Seafood, Steakhouse
Keyword: Longhorn Steakhouse, Salmon, Seafood
Yield: 4 Servings

Ingredients

Salmon

  • Four 7 to 8-ounce salmon fillets
  • Salt and freshly ground Black Pepper to taste
  • 8 ounces crumbled Feta Cheese
  • 2 teaspoons fresh chopped Parsley

Citrus Glaze

  • 2 tablespoons Butter
  • 3 tablespoons freshly squeezed Lemon Juice
  • 1 teaspoon Salt
  • 1 teaspoon freshly ground Black Pepper to taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 teaspoons chopped fresh Flat-Leaf Parsley

Summer Vegetables and Pearl Pasta

  • 1/2 pint Grape Tomatoes cut in 1/2 lengthwise
  • 1 tablespoon Olive Oil
  • Salt and freshly ground Black Pepper to taste
  • 1 pound Israeli Couscous
  • 1 pound fresh Asparagus
  • 1 tablespoon Butter

Instructions

Summer Vegetables and Pearl Pasta

  • Preheat oven to 400°F.
  • Place halved grape tomatoes in a small bowl.
  • Add olive oil, salt and pepper, to taste. Toss to coat fully.
  • Place tomatoes on cooking sheet with a lip.
  • Place in oven. Cook for about 20 minutes. Remove from oven and set aside.
  • Wash asparagus.
  • Trim to remove bottoms. Then cut into 1-inch pieces.
  • Fill a medium pot 3/4 full of water. Place over medium high heat. Bring to a boil.
  • Add asparagus. Cook for 1 - 2 minutes. Drain in a colander. Set aside.
  • Cook Israeli couscous per package instructions.
  • In a medium bowl, combine warm couscous, roasted grape tomatoes and asparagus.
  • Add 1 tablespoon butter. Season with salt and pepper. Mix until butter dissolves. Set aside.

Salmon

  • Clean and oil your grill grates with a spray bottle or hand towel dipped in canola oil.
  • Heat grill to high heat - 500°F.
  • 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. Flip. Continue cooking until salmon reaches an internal temperature of 145°F.
  • Remove from grill.
  • Remove skin and discard.

Citrus Glaze

  • In a small saucepot, add butter and lemon juice.
  • Season with salt, pepper, garlic powder, onion powder and parsley.
  • Place over medium low heat. Heat, stirring, until butter melts and flavors combine. Remove and set aside.

Plating and Serving

  • Add 1/4 prepared couscous to each plate.
  • Top with grilled salmon filet.
  • Drizzle citrus glaze over top of salmon and into couscous.
  • Sprinkle with crumbled feta cheese and fresh chopped parsley.
  • Serve hot.

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