Texas Roadhouse-Style Salmon
A sweet and sticky glazed salmon recipe that combines brown sugar, honey, and soy sauce for a deliciously caramelized finish, perfect for busy weeknights.
Ingredients
Salmon Fillets
- 4 pieces salmon fillets about 6 oz each (skin-on or skinless) Adjust baking time slightly for thick fillets
Glaze
- 1/4 cup brown sugar, packed
- 2 tablespoons soy sauce Use low-sodium or tamari for gluten-free
- 2 tablespoons butter, melted Can swap with olive oil for dairy-free option
- 1 tablespoon honey Maple or agave works as a substitute
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika Smoked paprika adds a nice smoky note
- 2 tablespoons fresh parsley, chopped For finishing
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and arrange the salmon fillets skin-side down if the skin is on.
- Pat each fillet dry with paper towels.
Make the Glaze
- In a small bowl, whisk together the brown sugar, soy sauce, melted butter, honey, garlic powder, black pepper, and paprika until smooth and slightly glossy.
Bake the Salmon
- Brush the salmon with about half of the glaze, coating the tops and sides. Reserve the remaining glaze.
- Bake the salmon for 8 minutes in the preheated oven.
- Remove the baking sheet, brush the fillets with the remaining glaze, and return to the oven.
- Bake an additional 8–10 minutes until the salmon flakes easily and registers 145°F in the thickest part.
- If desired, broil for 30–60 seconds at the end for extra caramelization.
Serving
- Remove from the oven, let rest for 2 minutes, sprinkle with chopped parsley, and serve immediately.
Notes
For a keto version, replace brown sugar with erythritol or omit it and increase honey slightly. Store leftovers in an airtight container for up to 3–4 days in the fridge and up to 2 months in the freezer.