Texas Roadhouse Style Baked Salmon
A sweet-savory honey-soy Dijon glazed salmon that is easy to prepare, perfect for weeknights, and impressive enough for guests.
Ingredients
For the Salmon
- 4 fillets Fresh or thawed salmon Look for firm, glossy flesh with a mild ocean scent.
- 2 tablespoons Olive oil Can be substituted with avocado oil.
- 2 tablespoons Honey Maple syrup is a great alternative.
- ¼ cup Soy sauce Use tamari for gluten-free option.
- 2 tablespoons Dijon mustard Yellow mustard can work in a pinch.
- 2 cloves Garlic Minced.
- 1 teaspoon Paprika Smoked paprika adds deeper flavor.
- ½ teaspoon Salt Adjust according to taste.
- ¼ teaspoon Black pepper Freshly cracked.
- 1 tablespoon Lemon juice Lime juice can be a substitute.
- 1 tablespoon Fresh Parsley Chopped for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil a shallow baking dish.
- In a medium bowl, whisk together olive oil, honey, soy sauce, Dijon mustard, minced garlic, paprika, lemon juice, salt, and black pepper until smooth. Taste and adjust salt or lemon for balance.
- Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared pan and brush each fillet generously with the glaze. Reserve a few tablespoons of glaze for basting mid-bake.
Cooking
- Bake for 10–14 minutes depending on thickness. Halfway through, baste with the reserved glaze.
- For a caramelized top, switch to broil for 1–2 minutes, watching carefully to prevent burning. Remove from the oven and let rest for 2 minutes before serving. Sprinkle chopped parsley and an extra squeeze of lemon.
Notes
Store cooked salmon in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer-safe bag for up to 2 months. Reheat gently to retain moisture.