Texas Salmon Bake (Printer-Friendly Layout)
Juicy salmon baked with hints of lemon, garlic, and Southern spices. It’s bold, quick, and perfect for busy nights.
# Ingredients You'll Need:
→ Salmon Preparation
01 -
Juice squeezed from 1 lemon
02 -
Freshly cracked black pepper, just enough
03 -
Salt—put in as much as you like
04 -
1/2 teaspoon 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 -
2 salmon fillets (each about 170 grams)
→ Garnish
11 -
Lemon wedges
12 -
Chopped fresh parsley
# Step-by-Step Instructions:
01 -
Move your salmon onto a plate. Sprinkle on chopped parsley and pop some lemon wedges on top to finish.
02 -
Slide the tray in and let it roast for 12–15 minutes. To check for doneness, use a thermometer and look for 52–54°C if you want it nicely medium. Pull it out fast so it doesn't overcook.
03 -
Squeeze lemon juice right over the salmon, making sure they all get a good splash.
04 -
Coat each fillet with olive oil. Grab a small bowl, toss in paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Mix and sprinkle this all over both sides of the fish.
05 -
Line your baking tray. Pat the salmon pieces dry, then set them down with skin facing the tray.
# Extra Tips and Tricks:
01 -
If you've got skin on your salmon, keep it facing downward while baking. That helps your fish stay juicy. After it's cooked, the skin comes off super easily if you want.
02 -
Once out of the oven, salmon keeps cooking a bit from the inside. Use a quick-read thermometer so it comes out just how you like it.
03 -
Try it with crispy salad, mashed potatoes, roasted veggies, or a scoop of rice pilaf if you're hungry for sides.
04 -
Fresh lemon juice packs the most punch, but lime works in a pinch. For a fun twist, give it a go with mango chutney or pineapple salsa.