Dinner

Texas Roadhouse Style Baked Salmon Recipe

BySimon Carel February 6, 2026February 6, 2026

Introduction

This Texas Roadhouse Style Baked Salmon is a flavorful, easy-to-make dish that combines sweet, tangy, and savory elements in a perfect balance. It’s a great way to enjoy tender, moist salmon with a delicious glaze that’s sure to please the whole family.

A close-up of a single piece of grilled salmon with a crispy, golden-brown top layer speckled with small black char marks and sprinkled with fresh, chopped green herbs, sitting in a shallow pool of glossy, amber-colored sauce. The salmon has a moist, flaky texture with visible white flesh along the sides, and two blurred lemon wedges placed in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 fillets Salmon (fresh or thawed)
2 tablespoons Olive Oil
2 tablespoons Honey
3 tablespoons Soy Sauce
1 tablespoon Dijon Mustard
3 cloves Garlic, minced
1 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Black Pepper
2 tablespoons Lemon Juice
2 tablespoons Fresh Parsley, chopped

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or your preferred cooking oil to prevent sticking.
Step 2: In a mixing bowl, whisk together olive oil, honey, soy sauce, Dijon mustard, minced garlic, paprika, salt, black pepper, and lemon juice until well combined.
Step 3: Place the salmon fillets in the greased baking dish. Pour the marinade evenly over the fillets and let them marinate for 10 to 15 minutes to soak up the flavors.
Step 4: Bake the salmon in the preheated oven for 20 to 25 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 5: Remove the salmon from the oven and garnish with freshly chopped parsley before serving. Enjoy your warm, flavorful baked salmon!

Tips & Variations

For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Replace honey with maple syrup for a different but equally delicious sweetness.
Use smoked paprika instead of regular paprika for a deeper, smoky flavor.
Lime juice can be used instead of lemon juice for a citrus twist.
Yellow mustard can substitute Dijon mustard if that’s what you have on hand.

Storage

Store leftover baked salmon in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven at 275°F (135°C) for about 10 minutes or until heated through, to avoid drying out the fish.

How to Serve

A close-up of a single piece of grilled salmon showing one thick layer, golden brown on top with a slightly crispy texture and small charred spots. The salmon is light pink with white streaks inside, and it sits in a shallow pool of shiny, dark brown sauce that reflects light. Small green herb pieces are sprinkled evenly over the top, adding color contrast. The whole dish is placed on a smooth white marbled surface with a hint of blurred lemon wedges in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets if they are fully thawed before marinating and baking. This ensures even cooking and the best texture.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should look opaque and moist, not translucent.