Texas Roadhouse Style Baked Salmon (Printable)

Buttery lemon-pepper glazed salmon with smoky notes, perfectly tender and flaky 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 Make It:

01 - Preheat 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 oven to broil for the last 1-2 minutes for a slightly caramelized, restaurant-style finish, watching closely to avoid burning.
07 - Serve immediately, garnished with lemon wedges and extra parsley if desired.

# Expert Tips:

01 -
  • The butter lemon glaze creates that irresistible sticky coating that makes restaurant salmon so addictive
  • Ready in 25 minutes but tastes like you spent all day cooking something special
  • Works with any salmon fillets you have on hand, fresh or frozen
02 -
  • Overcooking salmon is the biggest mistake home cooks make, so pull it out when it still has a tiny bit of translucency in the center
  • The glaze will burn under the broiler faster than you expect, so set a timer for 1 minute and check every 30 seconds after that
  • If your fillets vary in thickness, the thinner ones will be done sooner so check each piece individually
03 -
  • Room temperature salmon will cook more evenly, so let it sit out for 15 minutes before you start
  • If you do not have a pastry brush, use a spoon to drizzle the glaze and tilt the pan to coat all sides

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