Foolproof Texas Roadhouse Salmon with Buttery Sweet Glaze Grilled

Why You’ll Love This Recipe

I love this recipe because it takes just a few ingredients to create something that tastes incredibly luxurious. The glaze adds the perfect balance of sweetness and tanginess, and grilling the salmon gives it that smoky char that makes every bite irresistible. It’s a go-to dish for busy weeknights or when I want to impress guests with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 salmon fillets (6 ounces each)

• 1/4 cup unsalted butter

• 1/4 cup brown sugar

• 2 tablespoons honey

• 2 tablespoons Dijon mustard

Directions

1. I preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.

2. While the grill heats, I melt the butter in a small saucepan over medium heat.

3. I stir in the brown sugar, honey, and Dijon mustard, whisking until everything is combined and the sugar is dissolved.

4. I let the glaze simmer for 2–3 minutes until slightly thickened, then remove it from the heat.

5. I place the salmon fillets skin-side down on the grill and brush generously with the glaze.

6. I grill the salmon for about 4–5 minutes per side, brushing with more glaze as it cooks, until the fish flakes easily with a fork and has a nice charred edge.

7. I serve the salmon hot, drizzled with extra glaze if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I swap out the Dijon mustard for spicy brown mustard when I want a little extra kick. If I’m feeling adventurous, I add a pinch of cayenne pepper or smoked paprika to the glaze for a hint of heat. For a more citrusy twist, I mix in a teaspoon of orange or lemon zest. I also like to serve it over a bed of wild rice or next to roasted asparagus for a more complete meal.

Storage/Reheating

I store any leftover salmon in an airtight container in the fridge for up to 3 days. To reheat, I wrap the salmon in foil and warm it in the oven at 300°F for about 10–12 minutes, or until heated through. I avoid microwaving because it can dry out the salmon, but if I’m short on time, I use low power and cover it with a damp paper towel to help retain moisture.

FAQs

How do I know when the salmon is fully cooked?

I check if the salmon flakes easily with a fork and turns opaque all the way through. It usually takes about 8–10 minutes total, depending on thickness.

Can I use frozen salmon fillets?

Yes, I just make sure to thaw them completely and pat them dry before grilling to get the best sear and texture.

What can I use instead of Dijon mustard?

I sometimes use spicy brown mustard or even a bit of whole grain mustard for texture and a slightly different flavor.

Can this be baked instead of grilled?

Absolutely. I bake the salmon at 400°F for about 12–15 minutes, brushing with the glaze halfway through and again just before serving.

What sides go best with this salmon?

I usually serve it with roasted vegetables, garlic mashed potatoes, or a light salad. The sweetness of the glaze pairs well with both savory and fresh sides.

Conclusion

This grilled Texas Roadhouse-style salmon is simple, satisfying, and packed with bold flavor. With just a handful of ingredients and a quick cook time, it’s become one of my favorite weeknight meals. Whether I’m making it for family or a special dinner, this salmon never fails to impress.