Texas Roadhouse Baked Salmon (Printable version)

Tender salmon with buttery lemon-pepper glaze and smoky restaurant-style finish

# 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)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
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 thoroughly combined.
03 - Pat salmon fillets completely dry with paper towels to remove excess moisture. Arrange on prepared baking sheet, skin side down if using skin-on fillets.
04 - Brush each salmon fillet generously with the butter-lemon mixture, ensuring complete coverage on all sides.
05 - Bake in preheated oven for 12-15 minutes, or until salmon flakes easily with a fork and reaches internal temperature of 145°F.
06 - Switch oven to broil setting for the final 1-2 minutes to achieve a lightly caramelized, restaurant-style finish. Watch closely to prevent burning.
07 - Serve immediately, garnished with fresh lemon wedges and additional chopped parsley if desired.

# Expert Advice:

01 -
  • The lemon butter glaze creates that perfect restaurant style caramelization that people think requires professional equipment
  • Everything comes together in under 30 minutes but tastes like you spent all day planning it
02 -
  • Dry your salmon thoroughly before applying the glaze or the butter will slide right off
  • Start checking at 12 minutes because overcooked salmon is dry salmon
03 -
  • Room temperature salmon cooks more evenly than cold straight from the fridge
  • Let the fish rest for 3 minutes before serving to keep the juices in the fillet

Return