Texas Roadhouse Baked Salmon (Print)

Succulent salmon with a sweet, tangy marinade of garlic, honey, and Dijon mustard, perfect for dinner.

# What You'll Need:

→ Salmon and Marinade

01 - 4 salmon fillets, fresh or thawed, approximately 6 ounces each
02 - 2 tablespoons olive oil or avocado oil
03 - 2 tablespoons honey or maple syrup
04 - 3 tablespoons soy sauce, tamari, or coconut aminos for gluten-free
05 - 1 tablespoon Dijon mustard or yellow mustard
06 - 3 cloves garlic, minced
07 - 1 teaspoon paprika or smoked paprika
08 - 1 teaspoon salt, adjusted to taste
09 - 1 teaspoon freshly cracked black pepper
10 - 2 tablespoons fresh lemon juice or lime juice

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish with oil to prevent sticking.
02 - In a mixing bowl, whisk together olive oil, honey, soy sauce, Dijon mustard, minced garlic, paprika, salt, black pepper, and lemon juice until thoroughly combined.
03 - Place salmon fillets in the prepared baking dish and evenly distribute the marinade over them. Allow to rest at room temperature for 10 to 15 minutes.
04 - Transfer baking dish to preheated oven and bake for 20 to 25 minutes until salmon is cooked through and flakes easily with a fork.
05 - Remove from oven and garnish with chopped fresh parsley. Serve warm.

# Expert Advice:

01 -
  • The sweet and tangy marinade caramelizes slightly in the oven, creating a glaze that tastes indulgent without any fuss.
  • It comes together in less than an hour from start to finish, making it perfect for weeknight dinners when you want something that feels restaurant-quality.
  • You'll look like you spent hours in the kitchen when really you just whisked five ingredients and let the oven do the heavy lifting.
02 -
  • Don't skip the marinating step even if you're in a hurry; those 10 to 15 minutes let the flavors actually penetrate the salmon instead of just sitting on the surface.
  • Check your salmon's thickness before timing; thinner fillets cook faster, so start checking at the 18-minute mark if your pieces are smaller than expected.
03 -
  • Pat your salmon dry with paper towels before marinating; this helps the surface caramelize instead of steaming.
  • Always let the baking dish rest on the counter for five minutes before plating so the glaze sets slightly and clings to each bite.
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