Coating salmon in olive oil before placing it in the oven is the key to a juicier, more flavorful result. The oil acts as a protective barrier, sealing in moisture and natural oils, which prevents the fish from drying out and becoming bland.
Why Salmon Dries Out
Salmon is packed with protein, and heat causes it to contract, forcing moisture out of the fish. This makes it remarkably easy to overcook, leaving you with burnt skin and a disappointingly dry texture.
Many people place salmon straight into the oven without any preparation, which is precisely why it ends up flaky and flavorless. However, taking two minutes to coat it in olive oil can make a significant difference.
Benefits of Olive Oil
Olive oil seals in the salmon's natural juices and prevents them from evaporating during cooking. It also helps trap the fish's natural oils, keeping them from seeping away, resulting in a far more succulent dish.
Additionally, olive oil crisps up the edges of the skin without drying out the center, helping you achieve a perfect golden brown finish with minimal effort. It also prevents the salmon from sticking to the tray and helps seasonings adhere better.
How to Make Tastier Salmon
You will need: one salmon fillet, one tablespoon of olive oil, one teaspoon of honey, one teaspoon of lemon juice, one teaspoon of Dijon mustard, one teaspoon of parsley, one teaspoon of smoked paprika, and salt and pepper.
Begin by preheating the oven to 200°C and lining a tray with baking paper. In a small bowl, mix the honey, lemon juice, Dijon mustard, parsley, smoked paprika, salt, and pepper. Add the olive oil and stir until well combined.
Place the salmon fillets on the tray and brush the sauce generously over the tops. Do not worry if some spills onto the baking paper. Cook for 16 to 20 minutes, depending on the fillet's size. The salmon should emerge with crispy skin while remaining tender inside. Preparation time is under five minutes.
