Texas Roadhouse Style Baked Salmon (Printable Version)
Tender, flaky salmon with buttery lemon-pepper glaze and subtle smoky flavor for restaurant-quality results at home.
# What You 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:
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 fully incorporated.
03 - Pat salmon fillets thoroughly dry with paper towels to remove excess moisture. Arrange on prepared baking sheet, placing skin-side down if using skin-on fillets.
04 - Brush each fillet generously with the butter-lemon mixture, ensuring complete coverage on all surfaces.
05 - Bake for 12-15 minutes until salmon flakes easily with a fork and reaches internal temperature of 145°F.
06 - Switch oven to broil setting for final 1-2 minutes to achieve slightly caramelized, restaurant-style finish. Monitor closely to prevent burning.
07 - Serve immediately with lemon wedges and additional chopped parsley if desired.
# Expert Hints:
01 -
- That buttery lemon pepper glaze creates a caramelized crust that makes you feel like youre eating at a steakhouse
- The whole dish comes together in 25 minutes but tastes like you spent forever on it
02 -
- Dont skip patting the salmon dry first or the glaze wont stick properly
- That broiler step is what makes it taste like restaurant salmon but it can burn in seconds
03 -
- Room temperature salmon cooks more evenly so take it out 15 minutes before baking
- Invest in a good meat thermometer and pull the fish at 140 degrees since it keeps cooking