7 oz. LongHorn Salmon with 8 ct. Redrock Grilled Shrimp: What to Know Before You Order
Quick Facts
| Dish | 7 oz. LongHorn Salmon with 8 ct. Redrock Grilled Shrimp |
| Brand | LongHorn Steakhouse (Darden Restaurants) |
| Price | $27 – $30 (varies by location) |
| Calories (full plate) | ~690 with rice / ~920 with garlic butter |
| Protein | ~60–65g |
| Prep style | Fire-grilled |
| Served with | Seasoned rice + garlic butter on the side |
| Dietary | Gluten-sensitive (when ordered without certain sides) |
| Best paired with | Sauvignon Blanc or steamed broccoli |
LongHorn Steakhouse, part of the Darden Restaurants group, runs a small but focused seafood section, and this combo is one of the more interesting items on it. The LongHorn Salmon with Redrock Grilled Shrimp puts two different flavor systems on one plate — a bourbon-marinated salmon fillet on one side, smoky tomato butter shrimp on the other. The two don’t taste the same, which is what makes the dish work.
It’s pitched as a surf-only entrée, no steak required, and it lands in the $27–$30 range at most LongHorn locations (prices shift by city and year). Here’s what’s actually on the plate, how it tastes, what to pair it with, and where this entrée fits in the broader LongHorn seafood menu.
What Is the LongHorn Salmon with Redrock Grilled Shrimp?
The dish is a hand-cut, fresh Atlantic salmon fillet weighing 7 ounces, fire-grilled with LongHorn’s housemade bourbon marinade. Sitting beside it are eight jumbo shrimp glazed with smoky tomato butter — LongHorn calls them Redrock Grilled Shrimp, and they come on skewers. The plate rests on a bed of seasoned rice, with a small ramekin of garlic butter on the side.
LongHorn also sells a 10 oz. version of the salmon and a 12 ct. version of the Redrock shrimp as separate entrées. This combo is the way to get both proteins in smaller portions without committing to either full size. It also works as the seafood half of a custom surf-and-turf if you add a sirloin or filet to the order.
Main Ingredients
The plate is built around six core components:
- Atlantic salmon — fresh, hand-cut, 7 oz fillet
- Bourbon marinade — LongHorn’s housemade blend with bourbon, brown sugar, and soy sauce notes
- Jumbo shrimp — eight count, skewered, grilled
- Smoky tomato butter — the Redrock glaze, made with tomato paste, butter, smoked paprika, and a touch of honey-style sweetness
- Seasoned rice — long-grain rice cooked with butter and house spices
- Garlic butter — served on the side in a small ramekin for dipping
The two proteins use different flavor systems on purpose. The salmon leans sweet and smoky from the bourbon marinade. The shrimp lean tangy and savory from the tomato butter. The rice is plain on purpose — it’s the bridge between them.
Taste and Flavor Profile
First bite of the salmon is the bourbon doing its work. There’s a faint sweetness up front, then the grill smoke catches up. The fish itself is mild, so the marinade carries most of the flavor. Texture is what you’d expect from a good fire-grilled salmon — flaky, just past medium, not dry.
The Redrock shrimp pull in the opposite direction. The smoky tomato butter glaze is more savory than sweet, with a small kick from smoked paprika and pepper. It’s not spicy in a hot-sauce way. More of a warm note in the back of the bite. The garlic butter on the side adds a third lane if you want to dip.
Together you get sweet-smoky salmon, tangy-smoky shrimp, plain rice as a reset, and garlic butter when you want extra richness. Four flavors on one plate, none of them fighting each other.
Nutritional Information
Here’s the full breakdown by component:
| Component | Calories | Protein | Notes |
|---|---|---|---|
| 7 oz Atlantic salmon | 300 | ~40g | Omega-3 source; bourbon-marinated |
| 8 ct Redrock shrimp | 160 | ~25g | Glazed with smoky tomato butter |
| Seasoned rice (default) | 230 | ~4g | Long-grain, buttered |
| Garlic butter (full ramekin) | 230 | 0g | Optional, served on side |
| Plate total (no butter) | ~690 | ~65g | Default serving |
| Plate total (with butter) | ~920 | ~65g | If you finish the ramekin |
That’s moderate by sit-down steakhouse standards — most LongHorn steak combos sit above 800 calories before sides. The Atlantic salmon also contributes a meaningful amount of omega-3 fatty acids; the shrimp don’t add much on that front but push total protein higher without much fat.
The watch-out is sodium. Marinades, butter glaze, and seasoned rice stack up fast. If sodium matters, ask for the butter on the side and request the rice without seasoning — most locations will accommodate.
Why People Love the LongHorn Salmon with Redrock Grilled Shrimp
A few reasons keep this entrée on order pads.
Two proteins on one ticket. If you want salmon but someone at the table has shrimp envy, this solves the argument.
It’s lighter than the steak combos without feeling like a fish-and-salad compromise. Around 460 calories before rice and butter is unusual for a steakhouse entrée.
The bourbon marinade is genuinely good. It’s not the same generic recipe every other chain uses. LongHorn keeps it in-house, and the brown-sugar note carries through the grill char.
It’s gluten-sensitive friendly when ordered without certain sides — worth flagging if you have restrictions, though the kitchen isn’t certified gluten-free.
Best Side Dishes and Drink Pairings
The default seasoned rice underneath the plate is fine but not exciting. If you’re swapping or adding, here’s what actually works:
- Crispy Brussels sprouts — the char and acidity cut through the butter.
- Steamed broccoli — light, lets the salmon stand on its own.
- Loaded baked potato — heavy choice, but pairs well when you’re hungry.
- Steakhouse Mac & Cheese — only if you’re skipping the rice. Doubling carbs is a lot.
- Mixed Green Salad — best lightweight option.
Skip the seasoned fries (too one-note next to the marinade) and the sweet potato (the sugar clashes with the bourbon).
For drinks, a dry white wine handles both proteins. Sauvignon Blanc works for the shrimp; an unoaked Chardonnay covers the salmon better. If you prefer beer, a wheat beer matches the citrus and tomato butter notes — an IPA is too aggressive next to the bourbon marinade. Iced tea or lemon water is fine if you’re going dry.
How It Compares to Other LongHorn Seafood Options
If you’re deciding between this combo and the other seafood plates on the menu, here’s the quick view:
| Menu Item | Portion | Approx. Calories | Approx. Price | Best For |
|---|---|---|---|---|
| 7 oz LongHorn Salmon (alone) | 7 oz fillet | 300 | $19–$21 | Lightest pick, salmon focus |
| 10 oz LongHorn Salmon (alone) | 10 oz fillet | 430 | $22–$24 | Hungry salmon eaters |
| 8 ct Redrock Grilled Shrimp (alone) | 8 jumbo shrimp | 160 | $15–$17 | Shrimp-only, low calorie |
| 12 ct Redrock Grilled Shrimp (alone) | 12 jumbo shrimp | 240 | $18–$20 | Shrimp fans, bigger appetite |
| 7 oz Salmon + 8 ct Redrock (this combo) | Both | ~460 (no rice) | $27–$30 | Variety on one plate |
| 6 oz Renegade Sirloin + 8 ct Redrock | Steak + shrimp | ~520 | $26–$28 | Surf-and-turf eaters |
The combo costs more than ordering either entrée alone, but less than ordering both separately — which is the standard logic behind every steakhouse combo plate.
Variations and Popular Versions
LongHorn doesn’t restructure this combo much, but you can shape it at the table:
- 10 oz. salmon upgrade — same combo with the larger salmon portion.
- Surf-and-turf swap — order the Redrock shrimp as an add-on to a Renegade Sirloin or filet instead of salmon.
- Spice bump — ask for extra Redrock seasoning or an extra ramekin of garlic butter.
- Plain salmon swap — some locations will substitute the bourbon marinade for plain grilled if you’d rather skip it.
- Redrock fan upgrade — if you love the Redrock prep, LongHorn’s Wild West Shrimp (tossed in cherry pepper garlic butter) is the spicier cousin worth trying on a return visit.
Similar pairings exist at Outback Steakhouse (Grilled Salmon + Grilled Shrimp) and Texas Roadhouse (Grilled Salmon + Skewer Shrimp). The bourbon marinade is what separates LongHorn’s version. Outback’s salmon leans cleaner; Texas Roadhouse uses a lemon-pepper base — different flavor systems entirely.
Tips Before Ordering
- Specify how you want the salmon cooked. Default at most locations is medium-well. If you want it less done, ask for medium and check on arrival.
- The garlic butter is potent. Half the ramekin usually does the job.
- Pricing varies. Some locations sit near $25; others closer to $30.
- For low-carb eaters: ask for no rice and a non-starchy side instead. Most locations swap without an upcharge.
- About the bourbon marinade. It uses bourbon as a flavor base, but most of the alcohol burns off during grilling. If you avoid alcohol entirely, the kitchen can grill the salmon plain.
- Pick Two doesn’t include this combo. LongHorn’s lunch Pick Two won’t list this exact entrée, but you can build something similar with smaller portions at a lower price.
- Takeout tip: vent the container as soon as you get home. Sealed steam softens the grill crust.
Frequently Asked Questions
How big is the 7 oz. salmon at LongHorn? It’s a 7-ounce hand-cut Atlantic salmon fillet — roughly the footprint of a thick paperback cover, about an inch tall at the thickest point. The 10 oz. version is the size upgrade.
What does “Redrock” mean in the shrimp name? Redrock is LongHorn’s brand name for this particular shrimp prep — a smoky tomato butter glaze with smoked paprika and a small heat note. It’s not a type of shrimp. The shrimp themselves are standard jumbo shrimp.
Is the LongHorn Salmon with Redrock Grilled Shrimp gluten-free? It’s listed as gluten-sensitive when ordered without certain sides. LongHorn’s kitchen isn’t certified gluten-free, so cross-contact is possible. Tell your server if you have celiac.
How much does this combo cost? Typically $27 to $30 depending on location. Some markets run higher.
How many calories are in the full plate? Around 690 calories with the seasoned rice. Add roughly 230 if you finish the garlic butter ramekin (~920 total).
Can I order the salmon and Redrock shrimp separately? Yes. Both are standalone entrées on LongHorn’s menu. The combo is usually priced slightly better than ordering both individually.
What sides come with this combo? The plate is served over seasoned rice by default. You also get one side of your choice from LongHorn’s standard list.
Is the bourbon marinade actually alcoholic? The marinade uses bourbon as a flavor base. Most of the alcohol cooks off during grilling. If you avoid alcohol completely, ask the kitchen for plain grilled salmon.
Is LongHorn salmon healthier than ordering steak? The salmon plate runs about half the calories of most LongHorn steak combos and delivers omega-3 fatty acids that beef doesn’t. Protein levels are similar.
People Also Order at LongHorn
If you’re building out an order or planning a return visit, these are the dishes that frequently land on the same table:
- Redrock Grilled Shrimp (12 ct) — the bigger portion of the shrimp half, ordered alone.
- LongHorn Salmon (10 oz) — the larger fillet for serious salmon eaters.
- Renegade Sirloin with Redrock Shrimp — the surf-and-turf version with steak instead of salmon.
- Wild West Shrimp — LongHorn’s appetizer-format shrimp, tossed in cherry pepper garlic butter.
- Parmesan Crusted Chicken — non-seafood alternate from the same price tier.
- Steakhouse Mac & Cheese — most common side upgrade on the seafood plates.
Conclusion
The 7 oz. LongHorn Salmon with 8 ct. Redrock Grilled Shrimp is one of the cleaner picks on the seafood side of LongHorn’s menu. Two distinct flavor systems on one plate — sweet bourbon-smoky salmon and tangy tomato butter shrimp — without the flavors overlapping. Portions are honest. Calories are moderate. Sides are flexible.
If you’re at LongHorn and don’t want a steak, this is the entrée that gives you the most variety on one plate. Skip it if you only want one protein and would rather size up than mix.