Texas Roadhouse Baked Salmon (Printable version)

Sweet and tangy baked salmon with garlic, honey, and Dijon mustard for a healthy, easy dinner.

# What You Need:

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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease baking dish with oil to prevent sticking.
02 - In mixing bowl, whisk together olive oil, honey, soy sauce, Dijon mustard, minced garlic, paprika, salt, black pepper, and lemon juice until fully incorporated.
03 - Position salmon fillets in prepared baking dish and pour marinade evenly over fish. 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 cooked through and flakes easily with fork.
05 - Remove from oven and garnish with chopped fresh parsley. Serve warm with accompaniments of choice.

# Expert Advice:

01 -
  • The whole thing comes together in under an hour, so those nights when you're running behind suddenly feel manageable.
  • That sweet-tangy-savory marinade actually makes salmon taste like something you'd order out, but for a fraction of the cost.
  • It's naturally gluten-free with one easy swap, and honestly tastes so good that nobody notices or cares.
02 -
  • Don't skip the marinating step—even just 15 minutes at room temperature makes the salmon absorb those flavors instead of having them sit on the surface.
  • If you broil it for the last 2-3 minutes like the note suggests, watch it like a hawk because the line between caramelized and burnt is surprisingly thin.
03 -
  • Pat your salmon dry before placing it in the marinade—this helps it brown slightly and prevents it from steaming itself into mushiness.
  • If you're making this for guests, prep the marinade the night before and combine it right before cooking so the flavors stay bright and vibrant instead of settling into something muted.
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