Salmon is a popular summer dinner choice, prized for its freshness, satisfying taste, and quick preparation time. However, it can easily become dry and bland if overcooked. Chef Katie Workman, creator of TheMom100, has shared a remarkably simple technique to keep salmon moist: using olive oil.
Why Olive Oil Works
Fish contains significantly less fat than other proteins, meaning it lacks a protective fatty layer on its exterior to shield it from high oven temperatures. This can cause considerable moisture to evaporate during cooking, allowing delicious juices to escape. Olive oil coats the exterior and safeguards the fish, slowing moisture loss and preserving tenderness. Workman explains: "This simple olive oil, garlic, and herb marinade adds flavor, but more importantly, it helps protect the salmon from becoming dry in the oven. The olive oil-based marinade ensures that it doesn't dry out when baking."
How to Make Juicier Salmon
To prepare the salmon, you will need two salmon fillets, two tablespoons of olive oil, one teaspoon of minced garlic, one teaspoon of oregano or thyme, one lemon (for zest and juice), and salt and pepper to taste.
Begin by mincing the garlic: slice the cloves into thin strips and use the flat of a knife to crush them thoroughly, then chop repeatedly until you have very fine pieces. Squeeze the lemon for its juice and grate the yellow outer rind for zest. Preheat the oven to 200°C.
In a small bowl, combine the olive oil, minced garlic, herbs, lemon juice, lemon zest, and season generously with salt and pepper. Place the salmon on a tray. If concerned about sticking, drizzle a tablespoon of olive oil onto the tray or apply cooking spray. Gradually spoon the marinade over the salmon, using your hands or a spoon to work it into the fish until thoroughly coated. Pour any leftover marinade into the tray.
Cooking and Resting
Roast the salmon for 10 to 13 minutes until fully cooked through. The salmon is ready when the skin appears golden brown, yet remains moist and separates easily at the edges. Monitor the salmon closely after the 10-minute mark, as it can dry out very quickly if left in the oven longer than necessary. Once cooked, remove from the oven and allow it to rest for three to five minutes. This resting period enhances tenderness and enables retained moisture to spread evenly through the flesh, resulting in a more succulent finish.
