Texas Roadhouse Baked Salmon (Printable)

Tender baked salmon with buttery lemon-pepper glaze and smoky restaurant-style flavor.

# What You'll Need:

→ Seafood

01 - 4 salmon fillets (6 oz each), skinless or skin-on, pin bones removed

→ Marinade & Glaze

02 - 2 tablespoons unsalted butter, melted
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lemon juice (about 1 lemon)
05 - 2 teaspoons Worcestershire sauce
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon coarse kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon brown sugar

→ Garnish

14 - Lemon wedges, for serving
15 - Extra chopped parsley (optional)

# How-To Steps:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together melted butter, olive oil, lemon juice, Worcestershire sauce, parsley, smoked paprika, garlic powder, onion powder, salt, pepper, thyme, and brown sugar until well combined.
03 - Pat salmon fillets dry with paper towels. Place them on the prepared baking sheet, skin side down if using skin-on fillets.
04 - Brush each fillet generously with the butter-lemon mixture, coating all sides.
05 - Bake in the preheated oven for 12-15 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Turn the oven to broil for the last 1-2 minutes for a slightly caramelized, restaurant-style finish (watch closely to avoid burning).
07 - Serve immediately, garnished with lemon wedges and extra parsley if desired.

# Expert Suggestions:

01 -
  • The glaze creates this incredible caramelized crust that's somehow both tangy and savory
  • You get that expensive steakhouse flavor for a fraction of the cost
02 -
  • Don't skip the paper towel step, any moisture on the salmon prevents the glaze from sticking properly
  • The broiler step is what makes this taste like it came from a restaurant kitchen, but it goes from perfect to burned in seconds
03 -
  • If your fillets vary in thickness, tuck the thin ends under so they cook evenly
  • Room temperature salmon cooks more evenly than cold from the fridge

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