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!
Servings: 4
Calories: 97kcal
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
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.
Nutrition
Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 759mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
