When baking salmon in the oven what can I add to it to make the final result tender instead of dry?

Question

I've tried wrapping the fish in tinfoil after adding a combination of mayonaise with some lemon juice. I wasn't happy with the results.

Answer 1

First off cooking with the lemon in aluminum foil is not good as it breaks down the aluminum and could make the fish taste metallic (notice the foil is dull looking?).
You can add the lemon after serving or when adding parsley or dill after cooking.

You should only cook fish 10 minutes per inch of thickness. Dry fish is commonly associated with overcooked.

I prefer to add white wine and onions on top to my baked salmon. Then add lemon and dill to the cooked salmon.
Mayonnaise is fine to cook the salmon. If baking a whole salmon stuff belly cavity with vegetables to steam as the fish cooks. Cook at no higher than 325 degrees F and make sure the fish is not frozen in the middle.

Answer 2

Baked Salmon

Slow-Baked Salmon Fillet
MOIST, DELICIOUS

If you have the time, you may achieve the ultimate in juicy succulence for a salmon fillet by slow-baking. This produces the same moistness, with greater uniformity, than the celebrated fish poacher.

Baking time is difficult to predict, as it depends on the size of the fillet and also the exact temperature of the oven. A small change in oven temperature here can have a marked effect on the time. On the other hand, the baking may be done well ahead of time. The fish will remain moist indefinitely, including overnight in the refrigerator.

For a small fillet, allow perhaps half an hour. A large fillet may take an hour or more. (If is seems that the fish is taking too long, turn up the heat somewhat; this may produce a slight crust, but the center will remain moist.)

Salmon fillet, any size (1/3 pound or more per person)
Thyme (optional)
Salt and pepper
Dry white wine, or water
Ceramic or Pyrex baking dish, unoiled, to hold the salmon

Baking will take place at 275 or 250 degrees F. There is no need to preheat oven.

Place salmon in baking dish. Moisten with a little white wine, and sprinkle with optional thyme. Season with salt and pepper to taste.

Bake uncovered until done, about 125 degrees on the little dial thermometer until flakes with fork.

Answer 3

Soften some butter, work in some dill, and lemon pepper. Slather it on the piece of fish, and bake. Don't use an overhot oven...300-350 should be enough. leave it in for no more than 10-15 minutes.

Answer 4

I would invest in a George Foreman grill. You will have the best tender piece of salmon ever and you can season it to your liking. I use that grill for most of the meats I eat and it's always juicy and tender. But if you can't get the grill try spraying the meat with pam. This is what I used to do before I got the grill and use a little meat tenderizer, seasonings that you like and voila! But you will have better results with the grill! Oh and always poke little holes in the meat. Good luck!

Answer 5

When I have wrapped Salmon in tinfoil I have added butter and lemon juice.

To stop fish drying out, you should add butter, vinegar, lemon juice.

Answer 6

My dad makes the best baked salmon! Wraps it in tin foil with a LOT of butter, some salt and lemon. Never comes out dry. My dad says good food is made with a lot of love and a lot of butter!

Answer 7

When baking salmon,I alaways add a little lemon juice and olive oil works for me every time and it's never dry.

Answer 8

Cook it on parchment paper which will help keep it moist. I spray mine with butter, put on some lemon juice and/or wine with dill (or herbs of your choice but keep them light). Make sure you take the fish out BEFORE you actually think it's done because it will cook very quickly and continue to cook before you can get it to the table.

Answer 9

sounds like you are cooking too long. Try broiling for 10 minutes and make sure you have some water in the bottom of the broiling pan!

Answer 10

You don't have to ADD anything ... I believe you are simply overcooking it - thus drying it out. You want the inside to be just flakey (or about 145 degrees F). then pull it and prepare it for serving.