Salmon is a popular summer supper, but it can easily become dry and bland if not cooked correctly. Fish is leaner than other meats, lacking a fatty layer to protect it from heat, though salmon is fattier than most fish. This can cause moisture to evaporate during cooking, letting tasty juices escape.
Katie Workman, a cook and founder of TheMom100, has shared a simple technique to keep salmon moist: using olive oil. 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."
Olive oil coats the skin and shields it while cooking, reducing water evaporation and maintaining tenderness. It also enhances the salmon's rich flavour and helps achieve crispy skin. The method takes just 10 minutes of preparation and about 13 minutes to bake.
To prepare, finely chop garlic, extract lemon juice and zest, then heat the oven to 200C. In a small bowl, combine olive oil, chopped garlic, herbs, lemon juice, lemon zest, salt and pepper. Place salmon on a baking tray (drizzle with oil to prevent sticking) and coat with the marinade. Bake for 10-13 minutes until golden brown, moist, and flaky at the edges.
After baking, let the salmon rest for three to five minutes. This allows carryover cooking and lets moisture spread evenly, resulting in a juicier finish. Monitor the salmon after 10 minutes to avoid overcooking.
