Salmon can be tricky to cook without it turning out dry, but a simple kitchen staple can make all the difference. According to a cooking expert, coating the fish in olive oil before putting it in the oven helps retain moisture and enhances flavor.
Why olive oil works
Olive oil acts as a protective sealant around the fish, keeping moisture locked in and preventing it from evaporating during cooking. It also traps the salmon's natural oils, ensuring a juicier and more succulent result.
Additionally, olive oil helps crisp up the skin's edges without drying out the center, giving a perfect golden-brown texture. It also prevents sticking and helps seasonings adhere better to the fish.
Simple preparation method
To make tastier salmon, preheat the oven to 200°C and line a tray with baking paper. In a small bowl, mix honey, lemon juice, Dijon mustard, parsley, smoked paprika, salt, pepper, and olive oil. Brush the sauce generously over the salmon fillets.
Bake for 16 to 20 minutes, adjusting time based on fillet size. The result is salmon with crispy skin and tender, juicy flesh, ready in under five minutes of prep.
