Salmon makes for a wonderful evening meal and is particularly well-suited to warm summer nights, given how quickly it cooks. It is remarkably straightforward to prepare, yet it can occasionally turn out dry, stringy, or even burnt if you do not use the right ingredients when getting the fish ready.
Many people simply place a salmon fillet straight into the oven or air fryer, but salmon is notably lean and lacks sufficient fat to shield the skin from the heat, unlike other meats. This means the fat renders rapidly during cooking, and the proteins in the fish expel moisture, resulting in the loss of most of those flavoursome juices.
Journalist Katherine McPhillips is a devoted salmon enthusiast who has cooked it regularly over the years. She has uncovered the secret ingredient that will prevent your salmon from drying out and ensure it turns out perfectly every time.
She said: "When I first came across the idea of cooking salmon with mayonnaise, I thought it sounded peculiar and frankly unappetizing, but having grown tired of it emerging from the oven overcooked, I decided to give it a go at least once. I can now confirm that mayonnaise is the secret to achieving flavoursome salmon with a perfect golden, slightly crispy texture."
Mayonnaise consists of oils, eggs and a touch of acid, which forms a protective layer around the fish to seal in moisture. It simply reduces moisture loss, preserving the salmon's tenderness throughout the cooking process and delivering a wonderfully rich and satisfying dish without a great deal of effort.
Having tried this method on numerous occasions, Katherine can confirm the salmon will not absorb any mayonnaise flavour, as the coating essentially vanishes during cooking, reports the Express. Mayonnaise tends to crisp the skin towards the end of cooking, yielding a golden-brown salmon fillet with a delightfully buttery consistency.
How to make tastier salmon fillets
You will need (per person):
- One salmon fillet
- Two teaspoons of mayonnaise
- One teaspoon of lemon juice
- Half a teaspoon of smoked paprika
- Half a teaspoon of Dijon mustard
- Half a teaspoon of honey
- A slight drizzle of olive oil (optional)
- Salt and pepper
Method:
Begin by preheating the oven to 180°C and lining a baking tray with greaseproof paper. Combine the mayonnaise and lemon juice in a small bowl until you achieve a smooth, consistent sauce.
Place the salmon fillet skin-side down on the tray. A small drizzle of olive oil can be added if you are working with a larger fillet, although this is generally unnecessary when using mayonnaise.
In a separate small bowl, combine the smoked paprika, Dijon mustard and honey, then spread the mixture over the salmon. If you would rather not handle raw fish directly, gloves are perfectly suitable, as is the back of a spoon or simply your fingers.
Next, spoon several dollops of the lemon-infused mayonnaise onto the salmon, spreading it into a thin, even layer across the fillet. Place the salmon in the oven and roast for approximately 20 minutes, keeping a close eye on it after the 15-minute point.
The finished salmon should emerge from the oven rich, buttery and wonderfully tender, with each mouthful virtually melting on your tongue - all without requiring extensive hours spent in the kitchen.
