Big flavor, 25-minute oven dinner with lemon-pepper honey butter.
Think steakhouse salmon, smoky rub, bronzed edges, and a warm lemon-pepper honey-butter glaze that melts into every flaky bite.
Why You’ll Love It
- Oven-easy & healthy-ish—no splatter, minimal oil → Oven Baked Salmon Recipes, Salmon Recipes Baked Healthy, Easy Salmon Recipes.
- Steakhouse vibes at home—smoky spice rub + lemon-pepper honey butter → Salmon Dinner Recipes, Salmon Glaze Recipes.
- Weeknight fast—pan to plate in ~25 minutes → Oven Salmon, Fish Dinner Recipes.
- Pan-friendly portions—works for 1 fillet or a full sheet pan → Oven Baked Salmon.
Ingredients (notes only)
Salmon & Smoky Rub
- 1½ lb salmon, skin on or off, cut into 4 portions (even thickness cooks evenly)
- 1 tbsp olive oil (helps browning)
- 1½ tsp smoked paprika (signature “smoky”)
- 1 tsp brown sugar (light caramel notes)
- 1 tsp garlic powder, ½ tsp onion powder (Texas-style savory)
- ¾ tsp kosher salt, ½ tsp black pepper
- Pinch cayenne or chili powder (optional heat)
Lemon-Pepper Honey-Butter Glaze (Texas Roadhouse-style finish)
- 2 tbsp unsalted butter
- 1½ tbsp honey
- 1 tsp lemon zest + 1 tbsp lemon juice
- ½ tsp freshly cracked black pepper
- Pinch kosher salt
- 1 small garlic clove, micro-planed (optional, for garlicky version)
- Parsley, finely chopped (garnish)
Step-by-Step (Oven, primary)
- Preheat oven to 450°F (232°C). Line a rimmed sheet pan with parchment or lightly oiled foil.
- Season: Pat salmon very dry. Rub with oil, then mix and sprinkle on the smoky rub.
- Bake: Arrange skin-side down. Bake 10–12 minutes (thick fillets may need 13–14) until the center reads 125–130°F / 52–54°C for medium (USDA safe is 145°F / 63°C if you prefer well-done).
- Glaze: While baking, melt butter with honey, lemon zest/juice, pepper and salt in a small pan 30–60 sec until glossy. Stir in garlic (if using).
- Finish: Brush salmon with half the glaze during the last 2 minutes. Rest 2 minutes, then spoon over remaining glaze.
- Serve: Scatter parsley; add extra lemon wedges.
Pro Tips
- Dry = crispy edges: Moisture blocks browning.
- Hot pan, high heat: 450°F gives steakhouse sear without a grill.
- Thermometer: Pull at 125–130°F; carryover brings it perfect.
- Albumin control (white stuff): Don’t overcook; a brief 10-minute pre-salt (dry brine) helps.
- Skin-on trick: Bake skin-side down; the skin releases easily from parchment.
Variations (mapped to interests)
- Baked Teriyaki Salmon: Swap glaze for 3 tbsp teriyaki + 1 tbsp honey + squeeze of lemon; brush last 2 min → Baked Teriyaki Salmon, Salmon Glaze Recipes.
- Maple-Dijon: 1½ tbsp maple + 1 tsp Dijon + 1 tsp butter → Easy Salmon Recipes.
- Garlic-Herb Butter: Butter + lemon + parsley + chives, no honey → Salmon Dinner Recipes.
- Chipotle-Lime: Chipotle powder in rub; finish with lime-honey drizzle → Fish Dinner Recipes.
How to Serve
- Steakhouse plate: Baked potato, steamed broccoli, extra lemon-pepper butter.
- Rice bowl: Garlic rice, roasted asparagus, pickled onions.
- Salad: Little gem lettuce, cucumbers, ranch or green goddess.
Make Ahead & Storage
- Prep: Mix rub and glaze (separately) up to 3 days ahead; warm glaze to loosen.
- Fridge: 3 days, airtight.
- Reheat: 300°F (150°C) oven 8–10 min or air fryer 325°F / 163°C, 3–4 min; add fresh squeeze of lemon and a dab of butter.
- Freeze: Cooked salmon (without glaze) up to 2 months; thaw, warm, glaze.
FAQs
Skin on or off? Either. Skin acts as a heat shield and peels off easily after baking.
Can I use frozen salmon? Yes—thaw overnight, pat very dry before rub.
How do I scale for one? Bake a single 6–8 oz fillet 8–10 min; halve the glaze.
Sweetness level? Reduce honey to 1 tsp for less sweet; pepper carries the steakhouse vibe.
Simple Nutrition (estimate, per serving, 1/4 recipe)
Calories ~430 | Protein ~34g | Carbs ~7g | Fat ~29g | Sodium ~540mg
Smoky Oven-Baked Texas Roadhouse-Style Salmon
Steakhouse-style oven salmon with a smoky paprika rub and warm lemon-pepper honey-butter glaze. Big flavor, minimal effort, ready in ~25 minutes.
Ingredients
- 1.5 lb salmon fillets, 4 portions
- 1 tbsp olive oil
- 1.5 tsp smoked paprika
- 1 tsp brown sugar
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 1 pinch cayenne or chili powder (optional)
- 2 tbsp unsalted butter
- 1.5 tbsp honey
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.5 tsp freshly cracked black pepper
- 1 pinch kosher salt
- 1 small garlic clove, micro-planed (optional)
- 1 tbsp chopped parsley (garnish)
Equipment
- oven
- rimmed sheet pan
- parchment paper or foil
- mixing bowl
- small saucepan
- pastry brush or spoon
- Instant-read thermometer
Method
- Heat oven to 450°F (232°C); line a rimmed sheet pan.
- Pat salmon dry; rub with oil. Mix paprika, brown sugar, garlic powder, onion powder, salt, pepper, cayenne; season salmon.
- Bake 10–12 minutes (thick fillets 13–14) until center reads 125–130°F (or 145°F for well-done).
- Meanwhile melt butter with honey, lemon zest/juice, pepper, salt (and garlic if using) 30–60 sec.
- Brush salmon with half the glaze in last 2 minutes; rest 2 minutes, spoon over remaining glaze, garnish with parsley and serve.
Nutrition
Calories: 430kcalCarbohydrates: 7gProtein: 34gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 90mgSodium: 540mgPotassium: 780mgSugar: 6gVitamin A: 400IUVitamin C: 3mgCalcium: 25mgIron: 1mg
Notes
GF: Naturally gluten-free; verify honey/seasonings. DF: Use dairy-free butter or olive oil in glaze. Swap: Steelhead or trout cook similarly. Gear: Instant-read thermometer; rimmed sheet pan; parchment/foil. Alternate Methods: Air Fryer 400°F, 7–9 min, glaze after. Grill medium-high, skin-side down, 6–10 min, glaze off-heat. Teriyaki Variant: Replace glaze with 3 tbsp teriyaki + 1 tbsp honey + 1 tsp lemon; brush last 2 min.
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