Salmon is a favourite weekday dinner for many due to its simplicity, but it often turns dry and tough when cooked without preparation. A simple method using mayonnaise, a common kitchen ingredient, can keep salmon buttery and juicy with just five minutes of preparation.
Why Salmon Becomes Dry
Salmon is a lean fish and does not contain enough fat to protect it from heat like chicken or beef. When cooked directly, it loses natural juices, becoming bland and tough. Many people overlook this, leading to overcooked results.
The Mayonnaise Glaze Solution
Katherine McPhillips, a lifestyle journalist, discovered that coating salmon with one tablespoon of mayonnaise before cooking creates a protective barrier. Mayonnaise is mostly oil and eggs, which set into the skin, locking in moisture while crisping the exterior. Despite initial scepticism, she found it works perfectly, with the mayonnaise melting into the fish without leaving any taste.
How to Prepare Juicier Salmon
Ingredients 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 drizzle of olive oil (optional), salt, and pepper.
Method: Preheat oven to 180°C and line a tray with baking paper. Mix mayonnaise and lemon juice in a bowl. Place salmon skin-side down on the tray. In another bowl, combine paprika, mustard, and honey, then spread over the salmon. Spoon the lemon mayonnaise over the top and spread into a thin layer. Bake for about 20 minutes, checking after 15 minutes depending on fillet thickness.
Results and Benefits
The salmon emerges tender and juicy with a lightly caramelised glaze. This method requires minimal effort and ensures a tasty dinner without the risk of drying out the fish.
