Texas Roadhouse Baked Salmon (Print Version)

A flavorful baked salmon with a sweet, tangy marinade featuring garlic, honey, and Dijon mustard.

# What You’ll 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 option
05 - 1 tablespoon Dijon mustard or yellow mustard
06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked or sweet 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, finely chopped

# How to Make It:

01 - Preheat oven to 375°F and lightly grease a baking dish with oil to prevent sticking.
02 - In a mixing bowl, whisk together olive oil, honey, soy sauce, Dijon mustard, minced garlic, paprika, salt, black pepper, and lemon juice until fully emulsified and well combined.
03 - Arrange salmon fillets in the prepared baking dish and pour marinade evenly over each fillet. Allow to marinate at room temperature for 10 to 15 minutes to develop flavor.
04 - Transfer the baking dish to the preheated oven and bake for 20 to 25 minutes until the salmon is opaque throughout and flakes easily when tested with a fork.
05 - Remove from oven, garnish generously with fresh chopped parsley, and serve immediately while warm.

# Additional Tips::

01 -
  • It tastes restaurant-quality but takes less time than driving there and waiting for a table.
  • The marinade is forgiving—I've made it with maple syrup when honey ran out, and honestly, it might be even better.
  • Salmon stays moist and tender every single time, no dry fish disasters.
  • Your kitchen will smell so good your family will think you're a professional chef.
02 -
  • Don't skip the room-temperature marinating step—it's short but makes a real difference in how the salmon absorbs the flavors.
  • If your salmon fillets are thicker than an inch, add 5 extra minutes to the baking time; thin fillets cook faster and can dry out.
  • The marinade will reduce and concentrate in the oven, so the saltiness deepens—taste before you add extra salt at the table.
03 -
  • Pat your salmon dry before marinating—excess moisture prevents proper browning and dilutes the marinade flavor.
  • If your salmon fillets are uneven in thickness, fold the thin end under itself before marinating so everything cooks evenly.
  • Make the marinade the night before and store it in the fridge—the flavors meld and deepen, and you'll save time on busy weeknights.
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