I’m sharing my Texas Roadhouse-inspired baked salmon along with simple Baked Salmon Meals ideas that make weeknight supper planning a breeze.

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I never expected a home oven could flirt with Texas Roadhouse flavors, but this Perfectly Baked Salmon does. I used brown sugar and lemon pepper seasoning to get that weird sweet and zesty hit, and somehow the salmon stays unbelievably juicy and flaky.

It’s got that near-restaurant vibe without making me break a sweat. If you like Easy Fish Meals For Dinner or you’re always scrolling for Best New Recipes, this one will make you stop and actually cook.

I promise you’ll be curious, maybe skeptical, until you take that first bite and realize you were wrong about oven fish.

Why I Like this Recipe

* I love that every bite stays super juicy and flaky, it never dries out
* I love the sweet and savory combo, it tastes fancy but still really homey
* I like that it looks like restaurant food and makes me feel proud even when I was rushed
* I like the leftovers too, theyre still good the next day so I dont have to cook again

Ingredients

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Rich in protein and omega 3 fats, heart healthy and filling.
Adds caramel sweetness and helps glaze, high in carbs not very nutritious.
Gives silkiness and flavor, adds saturated fat so use sensible portions.
Smoky warm spice, gives Texas style flavor without heat, kinda aromatic.
Brightens and cuts richness with acid, brings fresh citrus pop to fish.
Deep umami and tang, tiny bit lifts savory notes and balances sweet.
Helps sear and keeps fish moist, contains heart friendly monounsaturated fats.
Fresh herb garnish, adds color and light herbaceous finish, not overpowering.

Ingredient Quantities

4 salmon fillets (about 6 oz each) skin on or off as you prefer

4 tablespoons unsalted butter, softened or melted

1/4 cup packed light brown sugar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon lemon pepper seasoning

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon olive oil

1 teaspoon fresh lemon zest, optional

Fresh parsley or chives, chopped about 1 tablespoon for garnish

Lemon slices for serving, optional

How to Make this

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1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with foil or parchment and brush with the tablespoon of olive oil. Pat the 4 salmon fillets dry, skin on or off as you prefer, and season lightly with a bit of the kosher salt and pepper.

2. In a small bowl mix 4 tablespoons softened or melted unsalted butter, 1/4 cup packed light brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon pepper seasoning, the remaining 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon fresh lemon zest if using. Stir until it becomes a spreadable glaze.

3. Spoon or brush the brown sugar butter glaze evenly over the tops of the salmon fillets. Let them sit at room temp for 10 to 15 minutes if you can, that helps the flavors stick and the fish will cook more evenly.

4. Place the salmon on the prepared sheet, skin side down if it has skin. Bake in the preheated oven for about 10 to 14 minutes depending on thickness, roughly 10 minutes per inch of thickness.

5. For a slightly caramelized, sticky top turn the oven to broil on high for 1 to 2 minutes at the end, watching it like a hawk so the sugar doesnt burn. You want bubbly browned edges not black.

6. Check doneness with an instant read thermometer: remove at about 125 to 130 F for moist, slightly rare center, or 135 F if you like it more done. If you dont have a thermometer, the fish should flake easily with a fork but still look moist.

7. Let the salmon rest on the sheet or a plate for 3 to 5 minutes so the juices redistribute and the glaze sets up a bit.

8. Garnish with about 1 tablespoon chopped fresh parsley or chives and serve with lemon slices if you want extra brightness. Enjoy with your favorite sides and dont overcook it, that ruins the juiciness.

Equipment Needed

1. Rimmed baking sheet (lined with foil or parchment), for baking the salmon
2. Small mixing bowl and measuring spoons/cup, to mix the brown sugar butter glaze
3. Pastry brush or small rubber spatula or spoon, for spreading the glaze evenly
4. Instant read thermometer, youll want one to check doneness accurately
5. Sharp knife and cutting board, for lemon slices and chopping herbs
6. Oven mitts and a heatproof spatula or fish spatula, to transfer and remove fillets
7. Plate or tray for resting the salmon after it comes out of the oven
8. Microplane or zester (optional), for fresh lemon zest if you use it

FAQ

Q: What oven temperature and baking time gives that Texas Roadhouse style crust and perfect doneness? A: Preheat the oven to 400°F 204°C. Bake the fillets about 10 to 14 minutes depending on thickness, or until an instant read thermometer reads 125 to 130°F for medium, or 145°F if you want the fish fully done like the USDA recommends. Thicker pieces need more time, thinner less, so check the thickest part early so you dont overcook it.

Q: Should I cook the salmon with the skin on or skin off? A: Either works. Skin on helps hold the fillet together and can crisp up if you oil and bake skin side down, but you can easily remove the skin after cooking if you dont want it. Pat the fish dry first, rub with oil, then add the butter sugar spice mix so it browns nicely.

Q: The brown sugar sounds sweet, can I make it less sweet or use a substitute? A: Yep. Cut the brown sugar to 2 tablespoons or swap in honey or maple syrup for a different note. If you want savory only, skip the sugar and add a touch more Worcestershire and lemon. If you leave sugar on top, add it near the end or watch closely so it doesnt burn.

Q: How do I tell when the salmon is done without a thermometer? A: Look for opaque flesh that flakes easily with a fork but still looks moist in the center. Press gently with a fork, if it flakes and springs back a bit, its probably right. Remember this method is less exact than a thermometer, so check often near the end.

Q: Can I grill this instead of baking it? A: Yes, grill over medium heat with the grate oiled. Cook skin side down first, about 4 to 6 minutes per side depending on thickness. Keep an eye on the sugar in the topping because it can char, so move to indirect heat or pull earlier if flames flare up.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge up to three days. Reheat gently in a 275°F 135°C oven for about 8 to 10 minutes until warmed through, or microwave on low power in short bursts. Overheating will dry the fish out, so take it slow, or use leftover flakes cold in salads or sandwiches.

Perfectly Baked Salmon – Get That Texas Roadhouse Flavor! Recipe Substitutions and Variations

Light brown sugar: if you’re out, mix 1 cup granulated sugar with 1 tbsp molasses to make light brown sugar; scale down proportionally for 1/4 cup. Works almost the same.
Unsalted butter: swap with equal amount olive oil, melted ghee, or avocado oil. Ghee keeps the buttery flavor best, olive oil gives a lighter, fruitier note.
Lemon pepper seasoning: use 1/2 tsp fresh lemon zest plus 1/2 tsp freshly ground black pepper, or 1 tsp lemon juice plus 1/2 tsp black pepper if you don’t have zest.
Worcestershire sauce: replace 1 tsp with 1 tsp soy sauce or tamari plus a squeeze of lemon juice and a pinch of brown sugar (or 1/4 tsp vinegar plus a tiny bit of molasses) for that salty, tangy depth.

Pro Tips

1) Pat the fillets very dry then let them sit at room temp for 10 to 15 minutes, it helps the glaze stick and the fish cook more evenly. If the skin is on, score it with shallow cuts to stop the edges from puckering.

2) Save a bit of the glaze, brush a thin coat before baking and baste again midway, then finish with a quick broil or a kitchen torch to get that sticky caramelized top. Watch it the whole time, sugar goes from perfect to burnt in seconds.

3) Keep the broiler rack lower for thicker fillets and higher for thinner ones so the sugar browns rather than chars. If you’re unsure, use a kitchen torch for targeted browning, you’ll have way more control.

4) Use an instant read thermometer, pull the salmon at about 125 to 130 F for a moist center, it will rise a few degrees while resting. No thermometer, press gently with a fork, it should flake but still feel slightly springy.

5) Cut the sweetness with bright acidity right before serving, a squeeze of lemon or a spoonful of herb-yogurt balances the glaze. Also, chopped fresh herbs add color and freshness, don’t skip them.