Salmon can easily turn dry and tough in the oven, but I have discovered a simple method that keeps it buttery and juicy with just five minutes of preparation using a cheap ingredient most people already have in their kitchen cupboard.11:55, 13 Jul 2026Salmon is my favourite weekday dinner because it is so simple to cook, and I often make it after work when I want something delicious without reaching for a takeaway menu. It usually takes me less than 10 minutes to prepare, but if you simply put it straight into the oven or air fryer without any other ingredients, then it will come out dry and overcooked.‌Not many people realise that salmon is quite a lean fish, so you cannot cook it in the same way as other meats like chicken or beef because it does not contain enough fat to protect it from the heat. When cooking most meats, the fat slowly renders to keep them moist, but salmon will lose a lot of its natural juices, which gives it flavour, leaving it bland and tough to eat.‌I have been cooking salmon throughout my adult life, and after trying dozens of recipes, I have found that using just one tablespoon of mayonnaise makes the best glaze to prevent it from drying out.‌Why cook salmon with mayonnaise?When I first stumbled across a cookbook recommending cooking salmon with mayonnaise, I was highly sceptical and thought it sounded disgusting at first.However, I was getting fed up with all my salmon dinners coming out charred instead of juicy, so I decided to try it out at least once, and I was amazed at how well it worked.‌Every time I make salmon with this glaze, it comes out really tasty, and the mayonnaise will melt into the fish so it does not taste of mayonnaise at all.After doing a little research, I discovered that it works so well because mayonnaise is mostly made out of oil and eggs, which set into the skin and create a protective barrier to keep it moist.‌Using mayonnaise will stop any moisture from escaping, so the salmon stays juicy, but the oils will crisp up the skin, so you are also left with the perfect golden texture.How to make juicier salmonYou will need (per person):One salmon filletTwo teaspoons of mayonnaiseOne teaspoon of lemon juiceHalf a teaspoon of smoked paprikaHalf a teaspoon of Dijon mustardHalf a teaspoon of honeyA little drizzle of olive oil (optional)Salt and pepper‌Method: To begin, preheat the oven to 180°C and line a tray with baking paper. In a small bowl, stir together the mayonnaise and lemon juice until smooth, then set it aside.Place the salmon fillet skin-side down on the prepared tray. If I am cooking a particularly large fillet, I will sometimes drizzle a little olive oil to help keep it moist, but this is optional, as the mayonnaise should do most of the work.‌In a separate bowl, mix together the smoked paprika, Dijon mustard and honey, then spread the mixture evenly over the salmon. I personally wear disposable gloves because I do not like handling raw fish, but you can use the back of a spoon, a pastry brush or simply your hands.Next, spoon a few dollops of the lemon mayonnaise over the salmon and spread it into a thin layer. Transfer the tray to the oven and bake for around 20 minutes, checking after 15 minutes as cooking times can vary depending on the thickness of the fillet.Article continues belowThe salmon should come out the oven tender and really juicy, with a lightly caramelised glaze so you make a really tasty dinner without much effort.