Baking salmon in the oven can easily result in dry fish, but adding one simple ingredient before cooking could be the key to keeping salmon juicy08:24, 08 Jul 2026Salmon makes an ideal summer supper. It's light, satisfying and speedy to prepare, meaning you won't be stuck in a sweltering kitchen all evening.‌It's generally straightforward to cook, but occasionally it can turn out parched and bland if not handled correctly. Fish is considerably leaner than other proteins, which means it lacks a protective fatty layer on the skin to shield it from intense heat.‌This can result in significant moisture loss from within the dish during cooking, allowing those tasty juices to escape.‌However, Katie Workman, a cook and founder of TheMom100, has revealed she has a remarkably straightforward technique to maintain salmon's succulence, as you simply need to use olive oil, reports the Express.Katie 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.‌"The olive oil-based marinade for this fish ensures that it doesn't dry out when baking."Olive oil is among the finest ingredients for preparing salmon, as it coats the skin and safeguards it while cooking. This helps reduce water loss in the fish's outer layer, maintaining its tenderness and allowing the juices to remain locked in.Incorporating olive oil will also enhance the salmon's inherently rich flavour and help achieve a crispy skin so you achieve the ideal texture without it becoming dried out.‌It's an effortless cooking approach to prevent the salmon from turning out tough or rubbery so you can enjoy perfectly golden fish fillets with just 10 minutes of effort. How to make juicier salmon.How to make juicier salmonYou will need‌Two salmon filetsTwo tablespoons of olive oilOne teaspoon of minced garlicOne teaspoon of oregano or thymeOne lemon (to zest and juice)Salt and pepperMethodStart by mincing the garlic, slicing the cloves into thin strips and using the flat of a knife to crush it. Continue chopping the garlic repeatedly until you have tiny, fine pieces.‌Squeeze a lemon for its juice, then use a grater to zest the yellow outer skin. Next, preheat the oven to 200°C.In a small bowl, combine the olive oil, minced garlic, herbs, lemon juice, lemon zest and season with salt and pepper.Place the salmon on the tray. If you're concerned about the salmon sticking, drizzle a tablespoon of olive oil onto the tray or use cooking spray.‌Gradually apply the olive oil marinade over the salmon, using your hands or a spoon to work it into the fish until it is thoroughly coated.Pour any leftover marinade into the tray and place the salmon in the oven. Cook for 10 to 13 minutes until it is completely cooked through.You'll know the salmon is ready when the skin appears golden brown, yet remains moist and flakes effortlessly at the edges.Article continues belowStay vigilant and keep checking the salmon after the 10-minute mark, as it can dry out very quickly if left in the oven too long. The olive oil marinade should help preserve its moisture, but it's wise to keep a close eye on it to achieve the finest results.Once the salmon is cooked, remove it from the oven and allow it to rest for a few minutes, as salmon carries on cooking slightly after being taken off the heat. Allowing the salmon to rest for three to five minutes not only makes it more tender, but also enables any moisture to spread evenly throughout the fish, resulting in a far juicier finish.