Perfectly Baked Salmon – Get That Texas Roadhouse Flavor! Recipe

I perfected a Texas Roadhouse-inspired baked salmon that stays ridiculously juicy and flavorful, and this Easy recipe for salmon is the one I reach for when I want to impress with minimal fuss.

I kept messing with salmon until I hit on a version that nails that Texas Roadhouse flavor, and yeah I still can’t believe how simple it feels. It’s the way warm unsalted butter meets a little Worcestershire sauce that gives it that deep savory kiss, not too fancy but unforgettable.

This is the kind of Easy Recipe For Salmon I brag about to friends, the sort I toss into my rotation of Baked Salmon Meals when I want applause without a fuss. You’ll want to know the trick, and I promise it’s worth the curiosity.

Ingredients

Perfectly Baked Salmon: Get That Texas Roadhouse Flavor!

• Salmon: Rich in protein and omega 3s, heart healthy, minimal carbs, flaky texture.
• Olive oil: Healthy monounsaturated fats helps flavor and browning, adds smooth mouthfeel.
• Unsalted butter: Adds richness and browning, higher saturated fat so use modestly, tastes indulgent.
• Worcestershire sauce: Umami packed, tangy savory boost, small sugar and sodium, big flavor.
• Lemon juice: Bright acidic kick cuts richness, vitamin C, gives fresh sour lift.
• Brown sugar: Adds sweet caramel notes, balances savory, gives light glaze when cooked.
• Smoked paprika: Smoky warmth without heat, deep color, pairs perfectly with charred flavors.
• Parsley: Fresh herb brightens flavors, small amounts of fiber and vitamins, not overpowering.

Ingredient Quantities

• 1 1/2 to 2 pounds salmon fillet, skin on if you got it
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lemon juice (about 1 lemon)
• 1 tablespoon light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder or 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper, optional for heat
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

How to Make this

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly oil it so the salmon wont stick. Pat 1 1/2 to 2 pounds salmon dry with paper towels and place skin-side down if you got it.

2. In a small bowl whisk together 2 tablespoons olive oil, 3 tablespoons melted unsalted butter, 1 tablespoon Worcestershire sauce, 1 tablespoon fresh lemon juice, and 1 tablespoon packed light brown sugar until the sugar starts to dissolve.

3. Add the seasonings to the glaze and mix: 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder (or use 2 cloves garlic, minced), 1 teaspoon onion powder, 1 1/2 teaspoons smoked paprika and 1/4 teaspoon cayenne if you want heat. Taste quick with a finger, adjust if needed.

4. Brush most of the glaze over the top of the salmon, saving a little to baste later or finish with. Make sure the mix gets into any thinner areas so it cooks evenly.

5. Bake on the middle rack about 12 to 15 minutes for a fillet about 1 inch thick, 15 to 20 minutes if thicker. A good rule of thumb is roughly 10 minutes per inch of thickness. The salmon is done when it flakes easily with a fork or reaches 125 to 130°F for medium, 145°F if you want it fully cooked.

6. If you like a caramelized top, switch the oven to broil for 1 to 2 minutes after baking but watch it closely so the sugar doesn’t burn.

7. Remove from oven and let rest 3 to 5 minutes. Brush with the reserved glaze, sprinkle 2 tablespoons chopped fresh parsley over the fish, and serve with lemon wedges.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment, lightly oiled so the salmon wont stick
2. Small mixing bowl and a whisk for the glaze
3. Pastry brush to baste and finish the fish
4. Measuring spoons and measuring cups for the oils, sugar and seasonings
5. Instant-read thermometer to check doneness (very handy)
6. Paper towels to pat the salmon dry and a clean kitchen towel
7. Sharp chef’s knife and cutting board for parsley and lemon wedges
8. Spatula or tongs to transfer the fillet off the sheet
9. Oven mitts or pot holders for safe handling

FAQ

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

• Worcestershire sauce: 1 tbsp = 1 tbsp soy sauce or tamari plus 1 tsp lemon juice, or 1/4 tsp anchovy paste for that beefy umami; if you use soy, taste and cut back on the salt.
• Light brown sugar: 1 tbsp = 3/4 tbsp honey or maple syrup (use a little less since they are liquid) or 1 tbsp granulated sugar plus 1/4 tsp molasses to mimic the flavor.
• Smoked paprika: 1 1/2 tsp = 1 1/2 tsp regular paprika plus 1/4 to 1/2 tsp ground cumin or 1/4 tsp chipotle powder, or just sprinkle a pinch of smoked salt to finish.
• Fresh lemon juice: 1 tbsp = 1 tbsp lime juice, or 1 tsp white wine or apple cider vinegar diluted with 1 tsp water; no juice? use 1/2 tsp lemon zest for bright aroma.

Pro Tips

1) Pat the fish really dry then score the skin a couple shallow cuts near the thinner ends so it cooks more even, and if you want extra crisp skin, let it sit uncovered in the fridge for awhile before cooking. It sounds fussy but it actually helps a lot, and the skin will peel away cleanly with a wide spatula after resting.

2) Warm the fillet up on the counter for like 15 to 20 minutes before you cook it so the middle isnt ice cold, that way you wont overcook the outside while waiting for the center to get done. Thicker and thinner parts cook at different speeds so take a little time to even them out if needed.

3) Dont slather on all the glaze at once, brush a light layer before cooking then finish with the rest right at the end so the sugars dont burn. If you want a fast caramelized top, broil for a very short time but stand there and watch it or it will go from perfect to burnt in seconds.

4) Use an instant read thermometer if you got one, pull the fish a few degrees before your target temp because carryover will finish it while it rests, and always let it sit a few minutes before slicing so the juices settle. Slice against the grain for the best texture and easier portioning.