Texas Roadhouse Salmon
Crispy skin, tender flaky flesh, and a sticky-sweet glaze make this salmon dish a perfect blend of restaurant-quality and weeknight ease.
Ingredients
For the Salmon
- 4 pieces 6 oz Salmon Fillets (Skin-on recommended for crispiness)
For the Glaze
- 1/4 cup Brown Sugar (Substitute with coconut sugar if desired)
- 1/4 cup Soy Sauce (Tamari can be used for gluten-free option)
- 2 tablespoons Melted Butter (Olive oil can be a lighter substitution)
- 2 tablespoons Honey (Maple syrup can be used for a vegan option)
- 1 teaspoon Garlic Powder (Fresh minced garlic can be used, adjust quantity)
- 1/2 teaspoon Black Pepper (White pepper optional for milder flavor)
- 1 teaspoon Paprika (Smoked paprika can add extra depth)
For Garnish
- 2 tablespoons Fresh Parsley (Chopped, for garnish)
Instructions
Preparation of Glaze
- In a small bowl, combine 1/4 cup brown sugar, 1/4 cup soy sauce, 2 tablespoons melted butter, 2 tablespoons honey, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Stir until the sugar is mostly dissolved.
Prepare the Salmon
- Pat the salmon fillets dry with paper towels. Lightly dust the flesh with a pinch of the garlic powder and black pepper.
- Heat a nonstick or well-seasoned skillet over medium-high heat and place the salmon fillets skin-side down.
Cooking
- Sear the salmon until the skin is deeply golden and crisp, about 4–5 minutes.
- Carefully flip each fillet and pour or brush a thin layer of the glaze over the top. Cook for 1–2 minutes.
- Spoon the bubbling glaze over the fillets repeatedly for 30–60 seconds. Remove from heat and let rest.
Serving
- Sprinkle chopped fresh parsley over the fillets and serve immediately.
Notes
Make-ahead: Mix the glaze up to 24 hours in advance. Store cooked salmon in an airtight container for up to 3 days. Reheat gently in a 300°F oven.