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Texas Roadhouse-Style Salmon

Texas Roadhouse-style salmon with a savory, lightly sweet seasoning and a caramelized crust. Baked until flaky and juicy, with a quick finish for a glossy top and tender center.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

salmon
  • 4 lb salmon fillets Use skin-on if you prefer extra crisping.
seasoning mix
  • 2 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • 2 tbsp olive oil Helps the rub adhere and browns the top.
serve
  • 0.25 cup lemon wedges Optional, for squeezing right before serving.

Equipment

  • 1 sheet pan

Method
 

Heat and season the salmon
  1. Preheat your oven to 425°F and line a sheet pan with foil for easy cleanup. Place the salmon fillets on the pan and pat them dry so the seasoning clings.
  2. Mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt in a small bowl. Drizzle the olive oil over the salmon and rub the seasoning evenly on top of each fillet.
Bake until flaky
  1. Bake at 425°F for 12–16 minutes, until the salmon flakes easily with a fork and the center looks just opaque. For best color, place the pan on the upper rack during the last 2 minutes so the tops lightly caramelize.
  2. Let the salmon rest on the sheet pan for 2 minutes. Serve with lemon wedges and any pan juices spooned over the fish.

Notes

Pro tip: pat the salmon dry and use an even coating of the spice rub—this is what creates the sweet-smoky caramelized crust. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently at 300°F until just warmed (don’t overcook). Freezing isn’t recommended for best texture after baking. Dietary swap: use coconut aminos in place of any salty add-ins you might use elsewhere, keeping the rest of the rub the same for a lower-sodium approach.