Name: Texas Roadhouse Style Baked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 salmon fillets (6 oz each); 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp dried oregano; 1/2 tsp cayenne pepper (adjust to taste); Salt and black pepper to taste; Juice of 1 lemon; Fresh parsley, chopped (for garnish); Lemon slices (for serving)

Why You’ll Love This Recipe

I love how this baked salmon brings bold Southern flavors into a light and healthy dish. The smoky, spicy rub combined with a splash of lemon juice creates a vibrant flavor that’s hard to beat. It’s quick to prepare, which makes it perfect for a busy weeknight, but it’s also impressive enough to serve when I’m hosting guests. Plus, the cleanup is minimal, thanks to baking everything on a parchment-lined sheet.

Texas Roadhouse Style Baked Salmon

Ingredients

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

2 salmon fillets (6 oz each)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried oregano
1/2 tsp cayenne pepper (adjust to taste)
Salt and black pepper to taste
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Lemon slices (for serving)

Directions

I preheat the oven to 400°F (200°C).
In a small bowl, I mix olive oil, garlic powder, onion powder, paprika, oregano, cayenne pepper, salt, and black pepper to create a spice rub.
I pat the salmon fillets dry with a paper towel and lay them on a parchment-lined baking sheet.
I coat each fillet generously with the spice rub.
I squeeze fresh lemon juice over the fillets to add brightness.
I bake for 12–15 minutes, until the salmon flakes easily with a fork.
After baking, I let the salmon rest for a few minutes.
I garnish with chopped parsley and serve with lemon slices.

Servings and timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 275 kcal

Variations

I sometimes brush the fillets with a mix of honey and Dijon mustard before baking for a sweet-savory twist. For a different herb profile, I swap the oregano with fresh thyme or dill. When I want a citrusy change, I use lime or orange instead of lemon. I also like to top the salmon with a dollop of yogurt sauce or pesto for added richness.

storage/reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 300°F until just warmed through, or I microwave it on medium power in short bursts to avoid overcooking. This salmon also tastes great cold in salads or grain bowls.

FAQs

Can I use skin-on salmon?

Yes, I often bake skin-on fillets for extra flavor and to help keep the salmon together. I place the salmon skin-side down so the skin crisps up slightly in the oven.

What if I don’t like spicy food?

I reduce or skip the cayenne pepper when I want a milder flavor. The salmon still tastes fantastic thanks to the other spices.

Can I meal prep this salmon?

Absolutely. I cook the salmon, let it cool, and store it in the fridge. It’s great for quick meals during the week and pairs well with a variety of sides.

Is this recipe gluten-free?

Yes, it is naturally gluten-free, provided the spices I use don’t contain hidden gluten ingredients.

How do I know when the salmon is perfectly cooked?

I check for doneness by seeing if the salmon flakes easily with a fork or by using a thermometer to ensure it reaches 125°F to 130°F for medium doneness.

Conclusion

This Texas Roadhouse Style Baked Salmon is one of my go-to recipes when I want something flavorful, healthy, and quick. The spice rub brings boldness, the lemon adds freshness, and baking keeps the salmon moist and tender. It fits perfectly into any weeknight routine or special dinner plan. Once I tried it, it quickly became a staple in my kitchen.