Description
Craving that delicious Texas Roadhouse Salmon Recipe? Learn to make this flaky, flavorful dish at home with Mama Tessa’s easy, personal guide. So good!
Ingredients
Scale
- Main Ingredients:
- 4 (6 oz / 170g each) salmon fillets (skin-on or off)
- 1/4 cup (56g) unsalted butter, melted
- 1 lemon, cut into wedges for serving
- Flavor Boosters & Marinade:
- 2 tablespoons light brown sugar (packed)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Garnish & Toppings:
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prep Your Salmon & Oven:: First things first, hon, let’s get that oven preheating to 400°F (200°C). While it’s warming up, grab your salmon fillets and give them a good pat dry with paper towels. This is where I always remember my first oops moment! A dry surface helps the marinade stick and caramelize beautifully. Line a baking sheet with parchment paper or foil for easy cleanup – trust me, future you will thank you!
- Whip Up the Texas Roadhouse Salmon Marinade:: In a small bowl, melt your unsalted butter. Then, whisk in the brown sugar, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, black pepper, Worcestershire sauce, and soy sauce. Give it a good stir until everything is combined and the sugar starts to dissolve. Take a little sniff – it should smell sweet and savory, a little tangy. This is the heart of our Texas Roadhouse Salmon Recipe, so make sure it’s mixed well!
- Marinate the Salmon:: Place your dried salmon fillets on the prepared baking sheet. Now, generously brush that glorious marinade all over the top and sides of each fillet. Make sure every bit is coated! I usually let them sit for about 10-15 minutes at room temperature while the oven finishes preheating. You want those flavors to really start soaking in, honestly, it makes all the difference. Don’t let it sit too long, though, or the acid might start to “cook” the fish.
- Bake to Flaky Perfection:: Once your oven is ready, pop that baking sheet in! Bake for about 12-18 minutes. The exact time depends on the thickness of your salmon. You’re looking for it to be cooked through and easily flake with a fork. I always start checking around the 12-minute mark because I’ve definitely overcooked salmon before, and that’s just a tragedy, isn’t it? The edges should look a little caramelized and lovely.
- Baste and Broil for Glaze:: If you want that extra glossy, sticky glaze, here’s a little trick! After about 10 minutes of baking, take the salmon out and brush any remaining marinade over the fillets. Then, if your oven has a broiler, carefully broil for 1-3 minutes. Keep a very close eye on it, because it can go from perfectly glazed to burnt in a flash! I once walked away for “just a second” and learned that lesson the hard way.
- Serve & Savor Your Texas Roadhouse Salmon:: Once baked to your liking, remove the salmon from the oven. Let it rest for a minute or two – this helps keep it juicy. Garnish with fresh parsley, if you’re feeling fancy, and serve immediately with fresh lemon wedges. A squeeze of that bright lemon just wakes up all the rich flavors. Take a moment to admire your handiwork, hon! It should smell absolutely divine, like you just walked into your favorite restaurant.