I perfected a Texas Roadhouse-inspired baked salmon that stays juicy and flavorful, and I’m sharing an easy recipe for salmon that’s worth reading on.
When I first tried to chase that Texas Roadhouse flavor at home I thought it would take fancy techniques and long marinating. Turns out the secret is more about balance than trouble.
This Perfectly Baked Salmon recipe gives a crunchy sweet edge from brown sugar and a bright lift from fresh lemon juice, and yet somehow it stays tender and juicy inside. I messed up the timing the first two tries so I know readers will too, but once you get it it’s stupid easy.
Consider it an Easy Recipe For Salmon that makes weeknight dinner feel like a treat.
Ingredients
- Salmon: Rich in protein and heart healthy omega 3s, flaky and satisfying, mild seafood flavor.
- Brown sugar: Adds caramel sweet glaze, balances savory, adds a touch of sticky not just sweetness.
- Lemon juice: Bright acidic pop, cuts richness, gives freshness and a little tangy lift.
- Butter: Adds silky richness and browning, helps glaze stick, makes it tastes indulgent.
- Olive oil: Prevents sticking, adds subtle fruitiness and healthy fats, keeps fish moist while baking.
- Smoked paprika: Gives smoky warmth and color, hints of char, more than ordinary paprika.
- Parsley: Fresh green herb, brightens plate, adds mild herbal freshness and a little crunch.
- Worcestershire sauce: Tiny umami boost, slightly tangy, deepens savory flavors, use sparingly though.
Ingredient Quantities
- 4 salmon fillets (about 6 oz each) skin on or off
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 2 tbsp packed brown sugar
- 1 tsp lemon pepper seasoning
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper optional
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce optional
- Lemon wedges for serving
- 2 tbsp chopped fresh parsley for garnish
How to Make this
1. Preheat oven to 425°F (220°C). Pat the salmon fillets dry with paper towels, sprinkle both sides with the kosher salt and black pepper and let them sit at room temp for about 10 minutes so they cook evenly.
2. Whisk together melted butter, olive oil, packed brown sugar, lemon pepper, garlic powder, smoked paprika, onion powder, cayenne if using, fresh lemon juice and Worcestershire sauce if using until smooth and glossy.
3. Line a rimmed baking sheet with foil or parchment and lightly oil it so the fish wont stick. Place fillets on the sheet skin-side down if they have skin.
4. Brush a generous layer of the brown sugar glaze over the top of each fillet, reserving a tablespoon or two for basting later.
5. Bake in the preheated oven for about 10 to 12 minutes for 6 oz fillets, timing depends on thickness. After 6 minutes baste with the reserved glaze to keep them juicy and build the glaze.
6. For that Texas Roadhouse-style caramelized top, switch your oven to broil for 1 to 2 minutes at the end, watching like a hawk so the sugar doesnt burn. Stop when the top is browned and slightly sticky.
7. Check doneness by flaking with a fork or using a thermometer. Remove at about 125°F for a moist medium finish or 145°F if you prefer fully cooked fish, it will continue to firm slightly while resting.
8. Let the salmon rest 3 to 5 minutes on the sheet, spoon any pan juices over the fillets, then garnish with chopped fresh parsley and serve with lemon wedges.
Equipment Needed
1. Rimmed baking sheet (lined with foil or parchment, lightly oiled)
2. Pastry brush or silicone brush, or just a spoon if you dont have one
3. Small mixing bowl for the glaze
4. Whisk or fork to blend the glaze smooth
5. Measuring spoons and a measuring cup for butter and lemon juice
6. Instant-read thermometer to check doneness
7. Fish spatula or thin turner to lift the fillets gently
8. Paper towels to pat the salmon dry
9. Oven mitts or kitchen towels for handling the hot sheet
10. Cutting board and a sharp knife for parsley and lemon wedges
FAQ
Perfectly Baked Salmon – Get That Texas Roadhouse Flavor! Recipe Substitutions and Variations
- Unsalted butter: swap with ghee for the same buttery taste and higher smoke point, or use olive oil or avocado oil if you want something lighter, mayo also helps browning if you’re out of butter.
- Brown sugar: use honey or maple syrup (use a little less since they’re sweeter), or plain granulated sugar plus a tablespoon of molasses to mimic brown sugar.
- Lemon pepper seasoning: make it quick with fresh lemon zest and cracked black pepper, or grab a citrus pepper or Old Bay if you don’t have it.
- Worcestershire sauce: sub with soy sauce or tamari plus a squeeze of lemon or vinegar, or a tiny splash of fish sauce for extra umami.
Pro Tips
– Pat the fillets super dry and let them sit out a bit before cooking, otherwise they steam and wont get any nice browning on top, and that kills the texture you want.
– Brush on the glaze in thin layers, let each one tack up for a minute or two before more. Reserve a little extra glaze to baste partway through so the top builds stickiness instead of sliding off.
– For that caramelized finish use the broiler or a handheld torch but watch it the whole time, sugar goes from perfect to burnt in seconds. If your broiler is too hot move the pan down a rack or finish with a quick torch swipe for more control.
– Pull the fish when it still feels slightly underdone and let it rest, it will carryover cook and stay juicy. A quick flake test works fine if you dont have a thermometer, dont overcook.
Perfectly Baked Salmon – Get That Texas Roadhouse Flavor! Recipe
I perfected a Texas Roadhouse-inspired baked salmon that stays juicy and flavorful, and I'm sharing an easy recipe for salmon that’s worth reading on.
4
servings
460
kcal
Equipment: 1. Rimmed baking sheet (lined with foil or parchment, lightly oiled)
2. Pastry brush or silicone brush, or just a spoon if you dont have one
3. Small mixing bowl for the glaze
4. Whisk or fork to blend the glaze smooth
5. Measuring spoons and a measuring cup for butter and lemon juice
6. Instant-read thermometer to check doneness
7. Fish spatula or thin turner to lift the fillets gently
8. Paper towels to pat the salmon dry
9. Oven mitts or kitchen towels for handling the hot sheet
10. Cutting board and a sharp knife for parsley and lemon wedges
Ingredients
-
4 salmon fillets (about 6 oz each) skin on or off
-
2 tbsp unsalted butter, melted
-
1 tbsp olive oil
-
2 tbsp packed brown sugar
-
1 tsp lemon pepper seasoning
-
1 tsp garlic powder
-
1/2 tsp smoked paprika
-
1/4 tsp onion powder
-
1/4 tsp kosher salt
-
1/4 tsp freshly ground black pepper
-
1/8 tsp cayenne pepper optional
-
1 tbsp fresh lemon juice
-
1 tsp Worcestershire sauce optional
-
Lemon wedges for serving
-
2 tbsp chopped fresh parsley for garnish
Directions
- Preheat oven to 425°F (220°C). Pat the salmon fillets dry with paper towels, sprinkle both sides with the kosher salt and black pepper and let them sit at room temp for about 10 minutes so they cook evenly.
- Whisk together melted butter, olive oil, packed brown sugar, lemon pepper, garlic powder, smoked paprika, onion powder, cayenne if using, fresh lemon juice and Worcestershire sauce if using until smooth and glossy.
- Line a rimmed baking sheet with foil or parchment and lightly oil it so the fish wont stick. Place fillets on the sheet skin-side down if they have skin.
- Brush a generous layer of the brown sugar glaze over the top of each fillet, reserving a tablespoon or two for basting later.
- Bake in the preheated oven for about 10 to 12 minutes for 6 oz fillets, timing depends on thickness. After 6 minutes baste with the reserved glaze to keep them juicy and build the glaze.
- For that Texas Roadhouse-style caramelized top, switch your oven to broil for 1 to 2 minutes at the end, watching like a hawk so the sugar doesnt burn. Stop when the top is browned and slightly sticky.
- Check doneness by flaking with a fork or using a thermometer. Remove at about 125°F for a moist medium finish or 145°F if you prefer fully cooked fish, it will continue to firm slightly while resting.
- Let the salmon rest 3 to 5 minutes on the sheet, spoon any pan juices over the fillets, then garnish with chopped fresh parsley and serve with lemon wedges.
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: 191g
- Total number of serves: 4
- Calories: 460kcal
- Fat: 31.2g
- Saturated Fat: 8g
- Trans Fat: 0.1g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 140mg
- Sodium: 350mg
- Potassium: 700mg
- Carbohydrates: 7.5g
- Fiber: 0.2g
- Sugar: 6g
- Protein: 34g
- Vitamin A: 230IU
- Vitamin C: 3mg
- Calcium: 30mg
- Iron: 1mg
