Perfectly Baked Salmon – Get That Texas Roadhouse Flavor! Recipe

I’m sharing an Easy Recipe For Salmon inspired by Texas Roadhouse that makes busy weeknights impressively simple.

Perfectly Baked Salmon: Get That Texas Roadhouse Flavor! I love when a simple weeknight turns into a little steakhouse stand-in.

This Easy Recipe For Salmon makes salmon fillets sing with a sweet edge from brown sugar and a hint of smoke, so you get that Texas Roadhouse vibe without the bill or the wait. I say that like it’s easy because sometimes i mess up, but most nights it comes out juicy and flaky enough to make friends ask for seconds.

It’s familiar, a tiny bit wild, and it makes you wanna stop scrolling and actually cook, even if you don’t feel like it.

Ingredients

• Rich in protein and omega 3s, flaky and healthy, it’s a crowd pleaser.
• Adds sweet caramel notes mostly simple carbs, use sparingly or it cloys.
• Smoky warmth and color, nearly no calories, lifts savory flavors nicely.
• Heart healthy fats, helps sear and keep fish moist, subtle olive taste.
• Adds richness and silky finish, saturated fat so use with balance.
• Brightens flavors with acid, gives sour zip, cuts through richness.
• Fresh herb for color and mild freshness, low calorie garnish.
• Garlic powder gives savory punch, concentrated flavor, little prep needed.

Ingredient Quantities

• 4 salmon fillets, about 6 oz each (1 1/2 lb total)
• 2 tablespoons packed light brown sugar, for that sweet Texas Roadhouse vibe
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper optional for heat
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, melted or sliced on top
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• Lemon wedges for serving
• 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Preheat oven to 400 F and move the rack to the middle position.

2. In a small bowl stir together 2 tablespoons packed light brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne if you want heat.

3. Pat 4 salmon fillets dry with paper towels, rub each with 1 tablespoon olive oil and drizzle the 1 tablespoon fresh lemon juice over them so the rub sticks better.

4. Press the spice mixture onto the top of each fillet so it forms a crust, lightly season the undersides with a pinch of salt if they have skin, then let them sit at room temperature for about 10 minutes while the oven heats up so the flavors set.

5. Line a rimmed baking sheet with parchment paper or foil and arrange the fillets skin side down if there is skin, leaving a little space between each.

6. Scatter 2 tablespoons unsalted butter over the fillets either melted or sliced into small pats on top so it melts into the sugar and spices while baking.

7. Bake for about 12 to 15 minutes depending on thickness, check at 10 minutes for thinner pieces; the fish should flake easily with a fork and reach about 125 to 130 F for moist, slightly rosy salmon or 145 F if you prefer fully done.

8. For that caramelized Texas Roadhouse vibe you can switch the oven to broil and broil 1 to 2 minutes to brown the sugar on top but watch it the whole time or it will burn.

9. Remove from oven and let rest 3 to 5 minutes, squeeze extra lemon over each fillet, sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges.

Equipment Needed

1. Oven set to 400 F, with the rack in the middle
2. Rimmed baking sheet lined with parchment paper or foil
3. Small mixing bowl for the spice rub
4. Measuring spoons and a tablespoon measure
5. Instant read thermometer to check doneness
6. Paper towels to pat the salmon dry
7. Cutting board and small sharp knife for lemons and parsley
8. Oven mitts and a fish spatula or wide turner for removing the fillets

FAQ

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

• Brown sugar: if you dont have it use 1 to 1 1/2 tablespoons honey or 2 tablespoons maple syrup; they caramelize well but are wetter so pat salmon dry first.
• Smoked paprika: use 1 teaspoon sweet paprika plus 1/8 teaspoon chipotle powder or a tiny drop of liquid smoke for that smoky flavor.
• Olive oil: swap with 1 tablespoon avocado oil or grapeseed oil for higher smoke point, or use 1 tablespoon melted butter for a richer taste.
• Lemon juice: use 1 tablespoon lime juice, or 1 teaspoon white wine vinegar, or the zest of one lemon for bright acidity.

Pro Tips

1) Dont skip patting the fish super dry and oiling it first. The rub sticks way better that way and you get a nicer crust, press the spice mix on with your fingers so it really adheres.

2) Use an instant read thermometer and pull the salmon a bit early — around 125 to 130 F for moist slightly rosy fish. It will keep cooking while it rests so you wont overcook it if you remove it a few degrees shy.

3) If you want that caramelized top, broil only at the very end and watch it like a hawk sugar burns fast. If youre worried about burning try a kitchen torch instead or sprinkle the brown sugar on right before broiling so it has less time to char.

4) Do as much prep ahead as you can the dry rub stores great in the fridge and you can slice cold butter into pats instead of melting it so it bastes slowly while baking. Let the fillets rest a few minutes after they come out then squeeze lemon and add parsley just before serving for brighter flavor.