Bring the bold, smoky flavors of Texas Roadhouse right into your home with this easy and delicious baked salmon recipe. Juicy, tender, and bursting with Southern-style spice, this dish is a total win for weeknight dinners, casual entertaining, or when you’re simply craving something hearty but healthy. It’s got just the right amount of kick, balanced with citrusy brightness and savory depth—everything you want from a restaurant-style salmon, without ever leaving your kitchen.
Whether you’re already a salmon lover or just dipping your toes into seafood, this recipe is a simple way to impress yourself (and your guests). With just a handful of ingredients and minimal prep, you’ll have a satisfying, restaurant-worthy dish in under 30 minutes.
Ingredients You’ll Need
For the Salmon:
2 salmon fillets (about 6 oz each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust for spice preference)
Salt and freshly ground black pepper, to taste
Juice of 1 lemon
Fresh parsley, chopped, for garnish
Lemon slices, for serving
Time Breakdown
Prep: 10 minutes
Cook: 12–15 minutes
Total: 25–30 minutes
How to Make It
Preheat your oven to 400°F (200°C). You want a hot oven so the salmon cooks evenly and stays moist inside with a lightly crisped top.
In a small bowl, whisk together the olive oil, garlic powder, onion powder, paprika, oregano, cayenne, salt, and black pepper. This creates a bold, fragrant spice rub that gives the salmon its signature flavor.
Pat the salmon fillets dry with paper towels. This helps the seasoning stick and gives the fish a better texture once baked. Place the fillets on a baking sheet lined with parchment paper for easy cleanup.
Generously rub the spice mixture all over the salmon, making sure to coat the tops and sides. Don’t be shy—this is where all the flavor comes from.
Squeeze the juice of one fresh lemon over the fillets. This adds a pop of acidity that brings balance to the richness of the salmon and spices.
Place the baking sheet in the preheated oven and bake for 12–15 minutes, depending on the thickness of your fillets. The salmon should be opaque, flake easily with a fork, and be beautifully golden around the edges.
Once out of the oven, let the salmon rest for 2–3 minutes. Resting allows the juices to redistribute and keeps the fish tender and flavorful.
Garnish with freshly chopped parsley and lemon slices just before serving. This not only adds freshness but makes the dish look just like something off a restaurant plate.
Notes & Tips
If you’re using skin-on salmon, place it skin-side down when baking. The skin acts as a natural barrier to help retain moisture and is easy to remove after cooking if you prefer not to eat it.
Don’t overbake! Salmon continues to cook a bit after coming out of the oven. If you’re unsure, use an instant-read thermometer—you’re aiming for an internal temp of 125–130°F for medium and up to 145°F for well-done.
Pair your salmon with mashed potatoes, roasted vegetables, rice pilaf, or a crisp side salad for a full, well-rounded meal.
Fresh lemon juice is best, but lime juice works well too if that’s what you have on hand. For a more tropical twist, try serving with pineapple salsa or mango chutney on the side.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator or under cold running water before baking. Pat it dry thoroughly to help the spices stick and prevent steaming in the oven.
Is grilling an option instead of baking?
Absolutely. Grill the salmon over medium-high heat for about 4–5 minutes per side, depending on thickness. Make sure to oil the grill grates well and handle the fish gently so it doesn’t stick or fall apart.
What oil can I use if I’m out of olive oil?
Avocado oil, grapeseed oil, or even melted butter work beautifully in this recipe. Each brings its own subtle twist, so don’t be afraid to experiment!
Can I skip the cayenne pepper?
Yes—if you’re sensitive to spice, leave it out or substitute it with smoked paprika for a hint of warmth without the heat. You can also add a touch of chili powder for a milder smoky flavor.
How do I store leftovers?
Let the salmon cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F or in the microwave using short bursts, covered with a damp paper towel to avoid drying out.
Texas Roadhouse Salmon
Bring the bold, smoky flavors of Texas Roadhouse right into your home with this easy and delicious baked salmon recipe. Juicy, tender, and bursting with Southern-style spice, this dish is a total win for weeknight dinners, casual entertaining, or when you’re simply craving something hearty but healthy. It’s got just the right amount of kick, balanced with citrusy brightness and savory depth—everything you want from a restaurant-style salmon, without ever leaving your kitchen.
Whether you’re already a salmon lover or just dipping your toes into seafood, this recipe is a simple way to impress yourself (and your guests). With just a handful of ingredients and minimal prep, you’ll have a satisfying, restaurant-worthy dish in under 30 minutes.
- Total Time: 25–30 minutes
Ingredients
For the Salmon:
2 salmon fillets (about 6 oz each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust for spice preference)
Salt and freshly ground black pepper, to taste
Juice of 1 lemon
Fresh parsley, chopped, for garnish
Lemon slices, for serving
Notes
If you’re using skin-on salmon, place it skin-side down when baking. The skin acts as a natural barrier to help retain moisture and is easy to remove after cooking if you prefer not to eat it.
Don’t overbake! Salmon continues to cook a bit after coming out of the oven. If you’re unsure, use an instant-read thermometer—you’re aiming for an internal temp of 125–130°F for medium and up to 145°F for well-done.
Pair your salmon with mashed potatoes, roasted vegetables, rice pilaf, or a crisp side salad for a full, well-rounded meal.
Fresh lemon juice is best, but lime juice works well too if that’s what you have on hand. For a more tropical twist, try serving with pineapple salsa or mango chutney on the side.
What if I’m cooking for more people?
This recipe is super easy to double or triple! Just line a large baking sheet with foil or parchment and arrange the fillets in a single layer. You may need to add a few extra minutes of cook time if the fillets are thicker or the tray is full.