Description
This Texas Roadhouse Salmon recipe features tender, flavorful salmon fillets glazed with a sweet and savory mixture of brown sugar, soy sauce, honey, and spices. Baked to perfection with a caramelized finish, it’s a quick and delicious main course that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 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
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare 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.
- Glaze Salmon: Pat the salmon fillets dry with paper towels to remove excess moisture, then place them skin-side down on the prepared baking sheet. Brush half of the glaze evenly over the top of the fillets.
- First Bake: Bake the salmon in the preheated oven for 8 minutes to start cooking and allow the glaze to set slightly.
- Second Glaze and Bake: Remove the salmon from the oven and brush the remaining glaze over each fillet. Return the salmon to the oven and bake for an additional 8 to 10 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Rest and Garnish: Let the cooked salmon rest for 2 minutes to allow the juices to redistribute. Garnish with freshly chopped parsley before serving for a touch of color and freshness.
Notes
- Ensure salmon is fully thawed before cooking for even baking.
- Use a meat thermometer to guarantee salmon is cooked to the safe minimum internal temperature of 145°F.
- For a spicier version, add a pinch of cayenne pepper to the glaze.
- Serve with your favorite sides such as steamed vegetables, rice, or a fresh salad.
