Prepare the Marinade: In a medium bowl, whisk together olive oil, soy sauce, lemon juice, brown sugar, honey, Dijon mustard, minced garlic, smoked paprika, salt, and pepper. Stir well until the sugar dissolves and the mixture looks smooth and slightly glossy. This blend should have a perfect balance of sweet, salty, and tangy flavors — just like the Texas Roadhouse version.

Marinate the Salmon: Place the salmon fillets in a shallow dish or large resealable plastic bag. Pour the marinade over the fillets, making sure each piece is well-coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, you can marinate it for up to 2 hours, but avoid longer so the lemon juice doesn’t “cook” the fish.

Preheat and Prepare for Cooking: Preheat your grill or oven to 400°F (200°C). If grilling, lightly oil the grates to prevent sticking. If baking, line a baking sheet with parchment paper or foil for easier cleanup. Let the salmon sit at room temperature for about 10 minutes before cooking — this helps it cook evenly.

Cook the Salmon: Place the fillets on the grill or baking sheet, skin side down if applicable. Cook for 10–12 minutes, brushing occasionally with leftover marinade for extra flavor and shine. The fish should flake easily with a fork and have a slightly caramelized top. If you prefer a little char, broil for 1–2 minutes at the end until the glaze deepens in color.

Garnish and Serve: Transfer the cooked salmon onto a serving platter. Spoon a small drizzle of the cooked marinade over the top for added richness. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side for a bright finish.