Texas Roadhouse Baked Salmon (Printable Version)

Savory baked salmon marinated with honey, garlic, and mustard for a flavorful and healthy dinner option.

# Ingredient List:

→ 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 option
05 - 1 tablespoon Dijon mustard or yellow mustard
06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked or regular paprika
08 - 1 teaspoon kosher 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, finely chopped

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish with neutral oil.
02 - In a mixing bowl, whisk together olive oil, honey, soy sauce, Dijon mustard, minced garlic, paprika, salt, black pepper, and lemon juice until fully integrated.
03 - Arrange salmon fillets in the prepared baking dish and distribute marinade evenly across each fillet. Allow to marinate 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 opaque throughout and flakes readily when tested with a fork.
05 - Remove from oven and garnish with fresh chopped parsley. Serve warm with desired accompaniments.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting while you relax—salmon transforms from plain to restaurant-quality in under an hour.
  • It's naturally healthy, naturally simple, and works for gluten-free diets without any fussy substitutions.
  • Your kitchen will smell incredible, and everyone at the table will wonder how you made something this good look so effortless.
02 -
  • Don't marinate longer than 20 minutes or the acid in the lemon and soy sauce will start breaking down the protein and making the texture mushy—I learned this by going too far and ending up with something almost paste-like.
  • Room temperature marinade matters because cold salmon won't absorb flavors quickly, and you'll end up baking it longer and drying it out.
  • The skin-side-down placement keeps the delicate flesh from overcooking while the bottom gets a gentle kiss of heat from the pan.
03 -
  • If your salmon is still partially frozen, add 5 to 10 minutes to the baking time and make sure it's evenly spaced in the pan so it cooks uniformly.
  • Save any extra marinade that pools on the bottom of the pan and drizzle it over the finished salmon—it's too good to waste and tastes even more concentrated after baking.
  • For a showstopper finish, turn the broiler on high for the last 2 to 3 minutes to create a caramelized, glossy top that looks intentional and tastes even better.
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