Description
This Texas Roadhouse Salmon recipe features tender, flavorful salmon fillets glazed with a sweet and savory mixture of brown sugar, soy sauce, melted butter, honey, and spices. Baked to perfection, this dish is a perfect quick weeknight dinner that delivers a delicious balance of flavors with a beautiful caramelized finish.
Ingredients
Scale
Salmon and Glaze
- 4 salmon fillets (6 oz each)
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease clean-up.
- Prepare the glaze: In a small bowl, whisk together brown sugar, soy sauce, melted butter, honey, garlic powder, black pepper, and paprika until the mixture is smooth and well combined.
- Apply the glaze: Pat the salmon fillets dry with paper towels and place them evenly spaced on the prepared baking sheet. Brush half of the glaze mixture generously over the top of each fillet.
- Bake the salmon: Place the baking sheet in the oven and bake for 8 minutes. Remove the salmon and brush with the remaining glaze, then return to the oven and bake for an additional 8 to 10 minutes. The salmon is done when it flakes easily with a fork and registers 145°F internally.
- Rest and garnish: Let the cooked salmon rest for 2 minutes to allow juices to redistribute. Garnish with freshly chopped parsley before serving for a fresh, vibrant touch.
Notes
- To ensure even cooking, use salmon fillets of similar thickness.
- Adjust the amount of honey or brown sugar to control sweetness according to your preference.
- Use a meat thermometer to guarantee the salmon has reached the safe internal temperature of 145°F.
- The glaze can be prepared ahead and stored in the refrigerator for up to 2 days.
- If you prefer a smokier flavor, substitute smoked paprika for regular paprika.
