Roadhouse Baked Salmon (Printable Version)
Oven salmon loaded with Southern flavors, garlic, and lemon. A juicy upgrade for fast dinners anytime.
# Everything You’ll Need:
→ Salmon Prep
01 -
Juice from one lemon
02 -
Pinch of salt, add to your liking
03 -
Dash of ground black pepper, taste first
04 -
1/2 teaspoon of cayenne pepper
05 -
1 teaspoon dried oregano
06 -
1 teaspoon paprika
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
2 tablespoons olive oil
10 -
Two salmon fillets (about 170g each)
→ For the Top
11 -
Lemon slices for decorating
12 -
Chopped parsley
# Steps to Cook:
01 -
Once you move the salmon onto plates, sprinkle on some parsley and toss a few lemon rounds up top.
02 -
Toss your tray into the hot oven and bake for 12 to 15 minutes. You're going for 52–54°C inside for that juicy middle, or just bake till it’s as done as you like. Don’t hang around when time’s up—pull it out quick.
03 -
Pour your lemon juice evenly over all the salmon so every bite gets some zing.
04 -
Brush on some olive oil all over both fillets. Mix together your dried spices (garlic powder, onion powder, paprika, oregano, cayenne, salt, and pepper) in a small bowl. Scatter this mix all over the salmon—front and back.
05 -
Fire up your oven to 200°C. Dab the fillets with a paper towel so they're nice and dry, then lay them on a tray lined with baking paper, skin side down.
# Extra Suggestions:
01 -
Keep the skin facing down while baking if you haven’t taken it off. The salmon stays juicier that way. You can just peel the skin away after cooking.
02 -
After you pull it from the oven, salmon keeps cooking for a bit. Using a quick thermometer lets you catch it at the right moment so it turns out perfect.
03 -
This goes great with a fresh salad, mashed potatoes, roasted veggies, or a scoop of rice pilaf.
04 -
Fresh lemon is always the tastiest, but if you’re out, squeeze a lime instead. Feeling adventurous? Spoon on some mango chutney or pineapple salsa.