I’m sharing my Texas Roadhouse-inspired baked salmon that stays incredibly juicy and flavorful and fits perfectly under Easy Recipe For Salmon roundups.
Get the juiciest, most flavorful baked salmon with this easy Texas Roadhouse-inspired recipe! I remember the first time I tried to recreate that charred, buttery tang at home I thought it would never be as bold, but this version nails it.
Tender salmon fillets get that smoky, slightly sweet edge that makes you reach for seconds, and a hit of smoked paprika wakes up every bite. I don’t claim its fancy but it feels like a restaurant secret.
Perfect for Easy Fish Meals For Dinner, and if you like Skin On Salmon Recipes Baked this one might become your go-to.
Ingredients
- Salmon is packed with protein and omega 3s, a healthy flaky main.
- Olive oil add silkiness, healthy fats, helps brown crust and mild fruity notes.
- Butter brings richness, keeps salmon moist, adds buttery sweetness and depth.
- Brown sugar give a touch of sweetness, helps caramelize the top.
- Smoked paprika adds smoky warmth, subtle color and a savory kick.
- Lemon juice brightens flavors cuts richness, adds fresh tartness.
- Parsley finish the dish with fresh herb flavor and a green pop.
- Garlic powder give savory depth without raw bite, easy pantry boost.
- Cayenne brings heat a little goes far, wakes up all the other flavors.
Ingredient Quantities
- 4 salmon fillets (about 6 oz each) skin on or off
- 2 tbsp olive oil extra virgin if you have it
- 3 tbsp unsalted butter softened room temp
- 1 tbsp packed brown sugar not too much
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper optional for a little heat
- 1 tbsp fresh lemon juice
- 1 lemon sliced for serving
- 2 tbsp fresh parsley chopped
How to Make this
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil, pat the 4 salmon fillets dry with paper towels and rub them all over with the 2 tbsp olive oil. If the fillets have skin, place them skin side down. Let them sit while you mix the glaze for about 10 to 15 minutes so they lose the chill.
2. In a small bowl mix 3 tbsp softened unsalted butter, 1 tbsp packed brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and the 1 tbsp fresh lemon juice until smooth. Stir in 1/4 tsp cayenne if you want a little heat.
3. Lightly season the oiled fillets with the 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Don’t overdue it, the butter mix has flavor already.
4. Spread the butter-spice mixture evenly over the top of each fillet, pressing it on so it sticks. Use all of the mixture.
5. Lay a few lemon slices on top of the fillets or tuck them underneath for extra juice while baking.
6. Bake in the middle of the oven until the salmon is mostly opaque and flakes easily with a fork, about 10 to 14 minutes for 6 oz fillets (thicker pieces need more time). If you use a thermometer aim for 125°F for slightly pink, 145°F if you want it fully done.
7. For that caramelized Texas Roadhouse touch, switch the oven to broil and broil for 1 to 2 minutes, watching closely so the brown sugar glaze doesn’t burn. This gives a nice crust.
8. Remove the salmon, let it rest 3 to 5 minutes, then sprinkle the 2 tbsp chopped fresh parsley over the top and serve with the roasted lemon slices. Don’t skip the rest, it keeps the salmon juicy.
Equipment Needed
1. Baking sheet lined with parchment or foil big enough for 4 salmon fillets
2. Paper towels to pat the fillets dry
3. Small bowl and spoon or small spatula to mix the butter glaze
4. Measuring spoons and 1 tablespoon measure for butter, sugar and spices
5. Pastry brush or butter knife to spread the glaze evenly
6. Sharp knife and cutting board for slicing lemons and chopping parsley
7. Instant read thermometer to check doneness if you want it perfect
8. Oven mitts plus tongs or a fish spatula to remove and rest the salmon
FAQ
Perfectly Baked Salmon – Get That Texas Roadhouse Flavor! Recipe Substitutions and Variations
- Olive oil: swap with avocado oil, grapeseed oil or light vegetable oil. Avocado has a similar high smoke point and mild taste so it works great.
- Unsalted butter: use ghee, salted butter, or even a 1:1 mix of butter and olive oil. Ghee gives the buttery flavor without water so your glaze wont get soggy.
- Brown sugar: try maple syrup, honey or coconut sugar. If you use a liquid sweetener use a bit less and pat the top dry before baking since it can brown faster.
- Smoked paprika: sub with regular paprika plus a pinch of cayenne or 1/4 tsp chipotle powder, or a drop of liquid smoke for that smoky flavor.
Pro Tips
– Pat the fillets really dry before you oil them, like use paper towels and press, not just wipe. It sounds minor but dryness = better sear and less steam so the butter glaze sticks and caramelizes instead of sliding off.
– Mix the butter glaze till smooth, then chill it slightly so it firms up. That way you can dot or pipe it onto the fish instead of smearing it away, and you get little pockets of flavor that melt over the hot salmon.
– If you want crisp skin, sear skin-side first in a screaming hot skillet for a minute or so then finish in the oven. No skillet handy? Lay the skin up instead of down for a few minutes at the end, it helps concentrate the crisping heat without overcooking the inside.
– Brown sugar will burn fast under direct high heat, so if you broil to finish watch it like a hawk and keep it up high for only a beat. Or swap half the sugar for maple syrup or honey for a more forgiving, deeper caramel flavor.
– Let the fish rest a couple minutes after it comes out, loosely tented with foil. It keeps the juices where you want them, and the glaze settles into a nicer crust. Add fresh lemon and parsley right before serving so they taste bright not cooked.
Perfectly Baked Salmon – Get That Texas Roadhouse Flavor! Recipe
I’m sharing my Texas Roadhouse-inspired baked salmon that stays incredibly juicy and flavorful and fits perfectly under Easy Recipe For Salmon roundups.
4
servings
516
kcal
Equipment: 1. Baking sheet lined with parchment or foil big enough for 4 salmon fillets
2. Paper towels to pat the fillets dry
3. Small bowl and spoon or small spatula to mix the butter glaze
4. Measuring spoons and 1 tablespoon measure for butter, sugar and spices
5. Pastry brush or butter knife to spread the glaze evenly
6. Sharp knife and cutting board for slicing lemons and chopping parsley
7. Instant read thermometer to check doneness if you want it perfect
8. Oven mitts plus tongs or a fish spatula to remove and rest the salmon
Ingredients
-
4 salmon fillets (about 6 oz each) skin on or off
-
2 tbsp olive oil extra virgin if you have it
-
3 tbsp unsalted butter softened room temp
-
1 tbsp packed brown sugar not too much
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1/2 tsp onion powder
-
3/4 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1/4 tsp cayenne pepper optional for a little heat
-
1 tbsp fresh lemon juice
-
1 lemon sliced for serving
-
2 tbsp fresh parsley chopped
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil, pat the 4 salmon fillets dry with paper towels and rub them all over with the 2 tbsp olive oil. If the fillets have skin, place them skin side down. Let them sit while you mix the glaze for about 10 to 15 minutes so they lose the chill.
- In a small bowl mix 3 tbsp softened unsalted butter, 1 tbsp packed brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and the 1 tbsp fresh lemon juice until smooth. Stir in 1/4 tsp cayenne if you want a little heat.
- Lightly season the oiled fillets with the 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Don’t overdue it, the butter mix has flavor already.
- Spread the butter-spice mixture evenly over the top of each fillet, pressing it on so it sticks. Use all of the mixture.
- Lay a few lemon slices on top of the fillets or tuck them underneath for extra juice while baking.
- Bake in the middle of the oven until the salmon is mostly opaque and flakes easily with a fork, about 10 to 14 minutes for 6 oz fillets (thicker pieces need more time). If you use a thermometer aim for 125°F for slightly pink, 145°F if you want it fully done.
- For that caramelized Texas Roadhouse touch, switch the oven to broil and broil for 1 to 2 minutes, watching closely so the brown sugar glaze doesn’t burn. This gives a nice crust.
- Remove the salmon, let it rest 3 to 5 minutes, then sprinkle the 2 tbsp chopped fresh parsley over the top and serve with the roasted lemon slices. Don’t skip the rest, it keeps the salmon juicy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 4
- Calories: 516kcal
- Fat: 37.6g
- Saturated Fat: 8.4g
- Trans Fat: 0.2g
- Polyunsaturated: 4.4g
- Monounsaturated: 10.8g
- Cholesterol: 117mg
- Sodium: 520mg
- Potassium: 700mg
- Carbohydrates: 4g
- Fiber: 0.2g
- Sugar: 3.1g
- Protein: 34g
- Vitamin A: 350IU
- Vitamin C: 4mg
- Calcium: 20mg
- Iron: 0.8mg