Texas Roadhouse Baked Salmon (Print)

Tender salmon fillets marinated in a sweet and tangy blend of honey, garlic, and Dijon mustard.

# Components:

→ 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, or tamari for gluten-free option
05 - 1 tablespoon Dijon mustard or yellow mustard
06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked 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 coat a baking dish with oil to prevent sticking.
02 - In a mixing bowl, whisk together olive oil, honey, soy sauce, Dijon mustard, minced garlic, smoked paprika, salt, black pepper, and lemon juice until fully integrated.
03 - Position salmon fillets in the prepared baking dish and distribute marinade evenly across all pieces. Allow to sit 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 with a fork.
05 - Remove from oven, garnish with fresh chopped parsley, and serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like restaurant-quality salmon but comes together faster than the drive there and back.
  • The marinade is forgiving—it works whether you're meal prepping or cooking on impulse.
  • You get healthy omega-3s without feeling like you're eating "health food."
02 -
  • Overcooked salmon is the biggest loss—set a timer and trust it; residual heat will finish cooking the fish even after you pull it out.
  • The marinade's soy sauce brings salt, so taste before seasoning the plate; this keeps you from accidentally making it overly salty.
03 -
  • Letting the salmon come to room temperature before baking ensures even cooking from edge to center—cold fish from the fridge will cook unevenly.
  • If you're broiling for extra caramelization, stay in the kitchen; those last few minutes happen fast, and charred garlic tastes bitter rather than deep.
Back