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Ah, yes — keeping salmon juicy is key! Here’s how to cook it without drying it out:
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Don't overcook: Salmon is best when it’s just cooked through. Aim for an internal temp of 125°F (52°C) for moist, tender salmon (a little lower than other fish).
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Use a lower oven temp: Bake it at 275°F to 300°F — slow and gentle cooking keeps it juicy.
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Cover it: You can cover it with foil while baking to trap moisture.
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Add some fat: A drizzle of olive oil or a thin pat of butter on top before cooking makes a big difference.
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Cook skin-on: If it still has skin, leave it on! It acts like a little natural shield from the heat.
Bonus tip: Don’t walk away — salmon cooks fast, usually about 10–12 minutes depending on thickness!