There’s nothing worse than dry salmon! It’s hard to eat and truly enjoy. Not to mention, it’s never fun to feel like you’ve ruined a high quality wild caught protein source (it sort of feels like a waste of money).
If you’ve struggled to keep your salmon moist while cooking, and you’re tired of fearing the kitchen when it comes to cooking salmon, check out some of our tips for moist salmon EVERY time.
Use Butter AND Olive Oil
You may have been using one or the other, but we’re here to tell you that it’s okay to use BOTH at the same time! Begin by drizzling your fillet with a hefty amount of olive oil, season as desired, and then top the fillet off with a few dabs of butter before baking. The oil and the oils from the butter will help lock in moisture as your fillet cooks.
Don't Overcook It
It is important to ensure that your salmon doesn’t get overcooked. A great solution is cooking salmon with gentle heat, either in a low oven (225°F to 250°F) or in the slow cooker. You can check to see if your salmon is done by inserting the tines of a fork into the thickest part of the fillets and gently pulling. If the fillet begins to flake, it’s time to eat. You can also use a thermometer to check the temperature! Salmon is ready to be pulled from the oven when it reaches an internal temperature of 145 (though salmon will continue to cook as it sits, so if you’d like to pull it out sooner, this will also ensure it doesn’t overcook).