Stop cooking salmon in the oven as better method makes fish 'so moist and juicy'

The Case for Poaching

Salmon is a highly nutritious and versatile protein that lends itself to a wide range of cooking techniques, from pan-frying to air frying to oven-baking. Each method yields different results, but according to two popular online cooks, it is relatively easy to overcook the fish using any of them. Their suggested alternative: poaching.

Adam and Joanne, enthusiastic home cooks who share recipes and culinary tips on their TikTok account with more than 200,000 followers, have championed poaching as a way to achieve "incredibly moist" and "soft" results. In a video posted in 2024, Joanne demonstrated exactly how to cook salmon for "flavourful" and "moist" results — and it involved abandoning the oven altogether.

The Poaching Method

Joanne's technique involves placing salmon on a bed of aromatics, such as lemon, shallot, dill, and fennel, in a lidded pan. The fish slowly cooks on the stove with the lid on. She recommends using skin-on fillets, which help protect the fish from heat and make removal easier. The recipe typically uses four to five fillets.

The poaching liquid is a combination of white wine and water. "We like the citrusy aromas that wine adds and find the combination of white wine and water to be perfect," Joanne said. The liquid is brought to a simmer, then the pan is covered, and the heat is reduced to low. The salmon cooks gently for about five to 12 minutes, depending on the thickness of the fillets, until the thickest part flakes when pierced with a fork.

The all-in-one pan method takes fewer than 15 minutes, making it ideal for busy weeknight meals. The fruit and vegetables beneath the salmon help steam the fish during cooking while releasing a wealth of flavor.

Why Poaching Works

Joanne explained the appeal of poaching for those who struggle with dry salmon: "Here's one of our favourite ways to cook salmon. If you've ever had problems with overcooking salmon or having it turn out dry, poaching is your answer."

She emphasized the forgiving nature of the technique: "The salmon turns out so moist and juicy, it is almost impossible to overcook it. We absolutely love it."

The method is not limited to salmon. Chicken and prawns can also be poached, a technique favored by many restaurants for chicken.

Oven-Baking: A Popular But Risky Choice

Oven-baking salmon remains a widely used technique, with even Mary Berry favouring it. However, it is particularly prone to drying out and turning tough. While the oven can produce excellent results, the risk of overcooking is a common problem that poaching aims to solve.

The online cooks' advice has resonated with their followers, who tune in for practical cooking guidance, such as how to keep salmon perfectly moist. Their endorsement of poaching offers a straightforward alternative for those seeking reliably tender fish.