Baking salmon in the oven can easily result in dry fish, but adding a simple olive oil coating before cooking could be the key to keeping salmon juicy and flavourful. Fish is considerably leaner than other proteins, lacking a protective fatty layer on the skin to shield it from intense heat, which can cause significant moisture loss during cooking.
How Olive Oil Protects Salmon
Katie Workman, a cook and founder of TheMom100, has revealed a remarkably straightforward technique to maintain salmon's succulence. She said: "This simple olive oil, garlic, and herb marinade adds flavour, but more importantly, it helps protect the salmon from becoming dry in the oven. The olive oil-based marinade for this fish ensures that it doesn't dry out when baking."
Olive oil coats the skin and safeguards it while cooking, reducing water loss in the fish's outer layer and maintaining tenderness. It also enhances the salmon's inherently rich flavour and helps achieve a crispy skin, delivering the ideal texture without drying out.
Effortless Cooking Method
This approach prevents salmon from turning tough or rubbery, requiring just 10 minutes of preparation and 10 to 13 minutes of cooking time. The result is perfectly golden fish fillets that remain moist and flake effortlessly.
Ingredients
- Two salmon fillets
- Two tablespoons of olive oil
- One teaspoon of minced garlic
- One teaspoon of oregano or thyme
- One lemon (to zest and juice)
- Salt and pepper
Method
- Mince the garlic by slicing cloves into thin strips, crushing with the flat of a knife, and chopping until fine.
- Squeeze the lemon for juice and grate the yellow outer skin for zest. Preheat the oven to 200°C.
- In a small bowl, combine olive oil, minced garlic, herbs, lemon juice, lemon zest, salt, and pepper.
- Place salmon on a tray. To prevent sticking, drizzle a tablespoon of olive oil on the tray or use cooking spray.
- Gradually apply the marinade over the salmon, using hands or a spoon to coat thoroughly.
- Pour any leftover marinade into the tray and bake for 10 to 13 minutes until fully cooked.
- The salmon is ready when the skin is golden brown, yet moist and flakes easily at the edges.
Tips for Perfect Results
Check the salmon after 10 minutes, as it can dry out quickly if left too long. The olive oil marinade helps preserve moisture, but close monitoring ensures the best outcome. Once cooked, remove from the oven and let it rest for three to five minutes. This allows carryover cooking to finish and enables moisture to spread evenly, resulting in a far juicier finish.
