Texas Roadhouse Style Baked Salmon (Printer-friendly)
Tender baked salmon with buttery lemon-pepper glaze and subtle smoky notes, ready in 25 minutes.
# 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 Prepare:
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 Advice:
01 -
- The restaurant style finish comes from that clever broil at the end creating the most gorgeous caramelized edges
- Everything comes together in under 30 minutes but tastes like you spent all day cooking something fancy
02 -
- Dry your salmon thoroughly before brushing on the glaze or the mixture will just slide right off
- Watch it like a hawk during that broil, high heat goes from perfect to burned in seconds
03 -
- Let the salmon rest for 2 minutes after baking, this helps the juices redistribute
- Room temperature salmon cooks more evenly than cold straight from the fridge