Name: Texas Roadhouse Salmon
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 4 salmon fillets (6 oz each); 1/4 cup brown sugar; 2 tablespoons soy sauce; 2 tablespoons butter, melted; 1 tablespoon honey; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon paprika; 2 tablespoons fresh parsley, chopped

Why You’ll Love This Recipe

I love how this salmon turns out every single time. The glaze is rich with brown sugar, butter, and soy sauce, offering just enough sweetness to complement the natural flavor of the salmon without overpowering it. It comes together in under 30 minutes, so I can whip it up on busy weeknights, yet it’s elegant enough to serve when I’m hosting guests. The second layer of glaze midway through baking gives it that signature shine and depth of flavor I always look for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (6 oz each)
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons fresh parsley, chopped

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. Then I pat the salmon fillets dry with paper towels.
In a small mixing bowl, I whisk together the brown sugar, soy sauce, melted butter, honey, garlic powder, black pepper, and paprika until smooth.
I place the salmon fillets on the prepared baking sheet and brush the tops and sides generously with half of the glaze.
I bake the salmon for 8 minutes, then pull it out and brush on the remaining glaze for extra flavor and that restaurant-style finish.
I return the salmon to the oven and bake for another 8 to 10 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
After removing it from the oven, I let it rest for 2 minutes before sprinkling with fresh parsley and serving it hot.

Servings and timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Variations

I sometimes like to adjust the glaze to match what I’m craving or what I have in the pantry:

I add a dash of cayenne pepper for a little heat.
For an Asian-inspired version, I use sesame oil instead of butter and garnish with toasted sesame seeds.
A splash of lime juice can brighten up the glaze beautifully.
For a lower-sugar option, I reduce the brown sugar and honey slightly and still get delicious results.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I use a low-temperature oven (around 300°F) to gently warm the salmon without drying it out. I also like to drizzle a little extra glaze or water over the fillet before reheating to help it stay moist. I avoid the microwave, since it can make the salmon rubbery.

FAQs

Can I use frozen salmon fillets?

Yes, I can use frozen salmon, but I make sure to thaw them completely and pat them dry to avoid a watery glaze.

What can I use instead of soy sauce?

If I need a soy-free option, I substitute coconut aminos or tamari. Both give me that same umami flavor.

Can I grill this salmon instead of baking?

Absolutely. I’ve tried this recipe on the grill—just glaze the salmon before and during cooking, and keep the grill on medium heat.

How do I know when the salmon is done?

I check that it flakes easily with a fork and has an internal temperature of 145°F. Letting it rest for a couple of minutes helps lock in the juices.

What should I serve with Texas Roadhouse Salmon?

I usually pair it with mashed potatoes, steamed broccoli, or a simple rice pilaf. A crisp side salad with vinaigrette also complements the rich glaze beautifully.

Conclusion

Texas Roadhouse Salmon is the kind of dish I love making when I want bold flavor without a lot of fuss. The sweet and savory glaze gives it that signature caramelized finish, and the tender, flaky salmon makes every bite satisfying. It’s a fast, foolproof meal that feels like a treat but fits perfectly into a weeknight dinner rotation.