Longhorn Salmon (Copycat Recipe)

Name: Copycat Longhorn Salmon Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 78 min
Ingredients: 4 8 oz salmon filets; 4 tbsp brown sugar; 4 tbsp maple syrup; 3 tbsp soy sauce; 1 tbsp ginger (fresh grated); 2 tbsp fresh lime juice; 3 cloves garlic (minced); 1/4 tsp black pepper; 1/4 cup green scallions (minced)

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This copycat Longhorn salmon recipe recreates the sweet and savory maple glaze served at Longhorn Steakhouse using simple ingredients at home. The maple and brown sugar glaze gives it that signature flavor, making it a great main dish with Longhorn rice pilaf, roasted asparagus, or copycat Longhorn Brussels sprouts.

Longhorn salmon filet served with rice pilaf and Brussels sprouts on a plate.

Why You'll Love This Longhorn Salmon Recipe

You'll love this copycat Longhorn Salmon recipe, a popular dish from Longhorn Steakhouse. With a quick prep for the marinade and fast cooking in your oven or air fryer, it's a perfect weeknight meal with easy cleanup.

Restaurant-style flavor at home: Recreates the sweet and savory maple glaze from Longhorn Steakhouse.
Cost-Effective Indulgence: Enjoy a premium-tasting meal that feels like dining out, without the restaurant price tag.
Customizable to Your Liking: Having the recipe allows you to adjust the sweetness, smokiness, or seasonings to perfectly match your personal preference.

Cooked Longhorn salmon fillets with a sweet maple glaze in a serving dish.

Ingredients Overview

Use fresh or frozen salmon fillets. The marinade combines garlic, ginger, soy sauce, maple syrup, brown sugar, and lime juice for a balanced sweet and savory flavor.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

Ingredients for maple glazed salmon including salmon fillets, garlic, ginger, soy sauce, and brown sugar.

Fresh Ginger Tip

Fresh ginger can go bad really quickly when stored in the refrigerator. Try this instead:

Pop the chunk of fresh ginger in a zipper bag and freeze solid. When your ingredients list calls for fresh ginger, grate some off one of the frozen chunks. You'll never have moldy ginger again, and it actually grates easier frozen!

How To Make Longhorn Salmon

Step 1: Use a 6 to 8 ounce salmon fillet per person.. You can use frozen salmon in the freezer, or fresh salmon in the seafood case. Often, frozen salmon can be fresher than the salmon in the fresh seafood case, simply because it is flash frozen as soon as it is caught.

Raw salmon fillets prepared for a maple glaze marinade.

Step 2: Combine the brown sugar and maple marinade ingredients into a zipper bag and mix to combine. Add the salmon to the marinade, making sure to cover with the marinade. Refrigerate for at least 30 minutes.

Salmon fillets marinating in a maple and soy sauce mixture.

Marinated salmon fillets placed on a baking rack before cooking.

Step 3: Spray the rack with non stick spray. Place rack on a baking tray. To make clean up super easy, line the baking pan first with aluminum foil.

Baked salmon fillets with maple glaze resting after cooking.

Step 4: Place the tray into your 400°F preheated oven. Broil for 10-15 minutes or until salmon is browned and opaque. Remove, platter, and serve.

Longhorn Salmon Serving Suggestions

For a full steakhouse-style meal, serve this salmon with Longhorn rice pilaf and copycat Longhorn Brussels sprouts. For additional sides, creamy Crockpot Cheesy hashbrown casserole or mushrooms asparagus pasta both pair well. A simple garden salad adds a fresh contrast to the rich, sweet-savory glaze.

Longhorn salmon served with rice pilaf and Brussels sprouts for a steakhouse-style meal.

Substitutions and Variations

Here are a few easy variations or substitutions when making this recipe.

Fish Alternatives: If salmon isn't your preference, this marinade works beautifully with other firm, flaky fish like cod, mahi-mahi, or even swordfish steaks. Adjust cooking times based on thickness.
Sweetener Swaps: Instead of brown sugar, you can use honey, maple syrup, or a sugar substitute like erythritol for the glaze, adjusting to your desired level of sweetness.
Spice Level: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the marinade. Conversely, if you prefer less heat, reduce or omit any chili powder or paprika.

Tips for Success

Here are a few tips for making this recipe:

Marinate for Flavor: For the best flavor infusion, prepare your marinade and let the salmon marinate overnight. If you're short on time, even 30 minutes makes a difference.
Prevent Sticking: Lightly spray your grill grates or baking rack with non-stick spray before placing the salmon on it. This helps prevent the skin or flesh from sticking.
Even Cooking: Try to select salmon fillets of similar thickness. This ensures they cook evenly, so you don't end up with some pieces overcooked and others undercooked.
Frozen Ginger Hack: Fresh ginger can spoil quickly. A great tip is to cut fresh ginger root into 1- or 2-inch chunks and freeze them. You can then easily grate off a frozen piece whenever your recipe calls for fresh ginger.
Don't Overcook: Salmon cooks quickly. Aim for an internal temperature of 145°F (63°C), or until it flakes easily with a fork. Overcooked salmon can become dry.

Storage Options

Some recommended storage options for this recipe are:

Refrigeration: Store any leftover cooked salmon in an airtight container in the refrigerator for up to 3-4 days.
Freezing: While cooked salmon can be frozen, its texture can become a bit drier upon thawing. If freezing, wrap cooled salmon tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To best preserve moisture, gently reheat leftover salmon in a preheated oven at 275-300°F (135-150°C) for about 5-10 minutes, or until just warmed through. You can also use an air fryer at a low temperature (around 300°F) for 3-5 minutes. Avoid microwaving if possible, as it can easily dry out the fish.

Frequently Asked Questions

How much salmon do I need for 6 people?

Calculate 6 - 8 oz of raw salmon for each person.

What kind of salmon does Longhorn use?

Atlantic Salmon, but you can use any type of salmon you prefer.

Can I air fry this Longhorn Salmon recipe?

Yes! This Longhorns Steakhouse Salmon copycat recipe is perfectly suited for air frying. Set the temperature to 380°F and the timer for 10 minutes.

What makes this Longhorn Steakhouse salmon so good?

The marinade of brown sugar and maple syrup permeate the fatty tissue in the salmon, adding a rich, sweet-savory flavor.

Get The Recipe!

Longhorn salmon with maple glaze served with rice pilaf and Brussels sprouts.

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5 from 5 votes

Copycat Longhorn Salmon Recipe

Our Longhorn Salmon recipe is the perfect balance of flavor, simplicity and elegance. Tender and flaky salmon fillets marinated in a sweet and savory blend, this maple glazed salmon brings Longhorn steakhouse salmon home to you!

Prep Time10

Cook Time8

marinating time1

Total Time1 18

Course: Main Dishes

Cuisine: American

Servings:

Calories: 97kcal

Author: Kelly Bloom

Equipment

baking pan with rack

Ingredients

4 8 oz salmon filets

Maple Marinade

4 tablespoon brown sugar
4 tablespoon maple syrup
3 tablespoon soy sauce
1 tablespoon ginger fresh grated
2 tablespoon fresh lime juice
3 cloves garlic minced
¼ teaspoon black pepper
¼ cup green scallions minced

US Customary - Metric

Instructions

For Longhorn Salmon

Prepare the marinade and plan to marinate the salmon at least 1-2 hours before cooking. You can do this early in the day, or the night before also.
Preheat the oven and line your baking pan with aluminum foil. Place the rack on top. Spray with non stick spray. Coat a sheet pan with non stick spray.
Remove the salmon filets from the marinade. Place the salmon fillets on the prepared sheet pan.
Bake at 400° F for 10-15 minutes or until salmon is browned and opaque.
PRO TIP: You can also air fry this Longhorn Salmon recipe! Set the fillets on a lightly oiled air fryer grill. Set the temperature to 380F and the timer for 10 minutes. Air fryers cook faster than conventional ovens. Check after 8 minutes, as air fryers vary considerably. No need to turn the salmon fillets either!

For the Maple Marinade

Add the brown sugar, maple syrup, soy sauce, fresh grated ginger, lime juice, minced garlic, and black pepper in a medium bowl. Mix well. Pour into a zipper sealed bag, or a shallow dish that you can cover.
4 tablespoon brown sugar, 4 tablespoon maple syrup, 3 tablespoon soy sauce, 1 tablespoon ginger, 2 tablespoon fresh lime juice, 3 cloves garlic, ¼ teaspoon black pepper
Garnish with green scallions and lemon wedges, then serve.
¼ cup green scallions
Add the salmon and make sure the marinade coats all the pieces. Set in the refrigerator overnight, or at least 4 hours.
4 8 oz salmon filets

Notes

Marinate for Flavor: For the best flavor infusion, prepare your marinade and let the salmon marinate overnight. If you're short on time, even 30 minutes makes a difference.
Prevent Sticking: Lightly spray your grill grates or baking rack with non-stick spray before placing the salmon on it. This helps prevent the skin or flesh from sticking.
Even Cooking: Try to select salmon fillets of similar thickness. This ensures they cook evenly, so you don't end up with some pieces overcooked and others undercooked.
Frozen Ginger Hack: Fresh ginger can spoil quickly. A great tip is to cut fresh ginger root into 1- or 2-inch chunks and freeze them. You can then easily grate off a frozen piece whenever your recipe calls for fresh ginger.
Don't Overcook: Salmon cooks quickly. Aim for an internal temperature of 145°F (63°C), or until it flakes easily with a fork. Overcooked salmon can become dry.