Copycat Outback Steakhouse Grilled Salmon

Copycat Outback Steakhouse Grilled Salmon


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This Outback Steakhouse favorite is broken down into simple ingredients that pack as much flavor as the restaurant dish!

Shared by
Chicago, IL

Time needed

1 days preparation + 10 min cooking

Serving Size / Yield

6 servings


  • 3 tbsp olive oil
  • 1 tbsp white horseradish
  • 1 tbsp soy sauce
  • 2 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 salmon fillets, 1-inch thick
  • Tartar Sauce:
  • ¾ C. sour cream
  • ¼ C. mayonnaise
  • 2 tbsp white horseradish
  • 2 tbsp basil
  • 1 tbsp lemon juice
  • 1 tsp soy sauce

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For the tartar sauce, combine the sour cream, mayo, horseradish, basil, lemon juice and soy sauce in a bowl and blend well. Season the sauce with salt and pepper and let it refrigerate overnight.

Using a whisk, combine the olive oil, horseradish, soy sauce, garlic powder, salt and pepper in a small bowl and brush over both sides of the salmon.

Heat the grill to a medium-high heat and cook the salmon for 5 minutes on each side.

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