I love how fast and reliable this recipe is. The buttery glaze brings just the right amount of sweetness to the bold flavor of salmon, while the grill adds that signature smoky char. Whether I’m cooking for family or firing up the grill for a weekend dinner, this salmon never fails to deliver restaurant-quality results with simple ingredients I already have at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ 4 salmon fillets (6 ounces each) → ¼ cup unsalted butter → ¼ cup brown sugar → 2 tablespoons honey → 2 tablespoons Dijon mustard → Salt and black pepper, to taste → Olive oil or non-stick spray (for grill) → Lemon wedges, for serving (optional)
Directions
1. Make the Buttery Sweet Glaze
In a small saucepan over low heat, I melt the butter and stir in the brown sugar, honey, and Dijon mustard. I whisk it until smooth and glossy, then remove it from the heat to cool slightly. This sauce thickens slightly as it cools, which makes it easier to brush onto the salmon.
2. Prepare the Salmon
I pat the salmon fillets dry with paper towels, then season both sides with a little salt and freshly cracked black pepper. This simple seasoning lets the glaze shine without overpowering the fish.
3. Heat the Grill
I preheat my grill (or grill pan) to medium-high heat and lightly oil the grates with olive oil or non-stick spray to prevent sticking.
4. Grill the Salmon
I place the salmon fillets skin-side down and grill for about 4–5 minutes. I then carefully flip them and brush the tops with the buttery glaze. I cook for another 3–4 minutes, brushing on more glaze as they finish cooking. The internal temperature should reach 125–130°F for medium doneness.
5. Serve
Once the salmon is cooked through and has beautiful grill marks, I remove it from the grill and brush with a final layer of glaze. I like to serve it hot with lemon wedges on the side for a zesty finish.
When I want a spicier twist, I stir a pinch of cayenne pepper or a dash of hot sauce into the glaze. For extra depth, I’ve also swapped Dijon with stone-ground mustard. And if I’m not grilling, this recipe works beautifully in the oven—just bake at 400°F for 12–15 minutes, then broil for 1–2 minutes to caramelize the glaze.
Storage/Reheating
If I have leftovers, I let the salmon cool completely and store it in an airtight container in the fridge for up to 3 days. To reheat without drying it out, I place it in a foil packet with a splash of water and warm it in the oven at 325°F for 10 minutes. I avoid the microwave for this one—it can make the fish rubbery.
FAQs
Can I bake this salmon instead of grilling?
Yes. I’ve baked it at 400°F for 12–15 minutes and finished under the broiler for 1–2 minutes to get that caramelized top.
What type of salmon works best?
I use fresh Atlantic or sockeye salmon for this recipe. Skin-on fillets help hold the shape and add flavor when grilled.
Can I make the glaze ahead of time?
Definitely. I often prep the glaze the day before and keep it refrigerated. I reheat it gently before using so it brushes on easily.
How do I know the salmon is done?
I look for opaque flesh that flakes easily with a fork. For perfect results, I use a thermometer—125°F is ideal for moist, medium salmon.
What sides go best with this dish?
I usually pair it with grilled vegetables, garlic mashed potatoes, or a crisp garden salad. The glaze also goes well with rice or roasted sweet potatoes.
Conclusion
This grilled Texas Roadhouse-style salmon is one of my foolproof favorites. The buttery sweet glaze locks in moisture and adds that irresistible glossy finish. It’s fast, flavorful, and flexible enough to make for any occasion—from weeknight dinners to weekend cookouts. Once I tried it, it became a permanent part of my grilling rotation.
Grilled to perfection, this salmon features a caramelized buttery glaze with hints of honey and Dijon. A quick, foolproof recipe packed with bold, restaurant-style flavor.
Ingredients
→ Salmon:
4 salmon fillets (6 oz each), preferably skin-on
Salt and black pepper, to taste
Olive oil or non-stick spray (for grilling)
Lemon wedges, for serving (optional)
→ Buttery Sweet Glaze:
¼ cup unsalted butter
¼ cup brown sugar
2 tablespoons honey
2 tablespoons Dijon mustard
Instructions
1. Make the Glaze:
In a small saucepan over low heat, melt the butter.
Stir in brown sugar, honey, and Dijon mustard.
Whisk until the glaze is smooth and glossy. Remove from heat and set aside to thicken slightly.
2. Prepare the Salmon:
Pat salmon fillets dry with paper towels.
Season both sides lightly with salt and freshly cracked black pepper.
3. Heat the Grill:
Preheat grill or grill pan to medium-high heat.
Lightly oil the grates or spray with non-stick spray to prevent sticking.
4. Grill the Salmon:
Place salmon skin-side down and grill for 4–5 minutes.
Flip carefully, brush the tops with the glaze, and grill for an additional 3–4 minutes.
Continue brushing with glaze until salmon reaches an internal temperature of 125–130°F (for medium doneness).
5. Serve:
Remove salmon from the grill.
Brush with a final layer of glaze and serve hot with optional lemon wedges.
Notes
For a spicy twist, add cayenne pepper or a splash of hot sauce to the glaze.
Swap Dijon for stone-ground mustard for deeper flavor.
No grill? Bake at 400°F for 12–15 minutes, then broil for 1–2 minutes to caramelize the glaze.
Skin-on fillets help retain shape and moisture during grilling.
