Salmon is one of the most popular and nutritious types of fish. It’s rich in healthy fats like omega-3s and high in protein. However, salmon can quickly dry out and become unappealing if not stored and cooked properly. Fortunately, there are several easy methods to rehydrate and restore moisture to dried-out salmon fillets or steaks.
Why Does Salmon Dry Out?
There are a few main reasons why salmon dries out:
- Overcooking – Cooking salmon for too long, especially using high, dry heat like grilling or broiling, draws moisture out of the fish.
- Freezer burn – Salmon that has been stored in the freezer for a long time can develop freezer burn, which dries it out.
- Old fish – Salmon that has been store in the fridge for several days will naturally lose moisture as it ages.
The drier texture makes the salmon less tender and juicy. Luckily, you can bring back moisture and restore the texture with some simple solutions.
How to Rehydrate Dried-Out Salmon
Here are several effective methods to rehydrate dried salmon fillets or steaks:
Poach in Liquid
Poaching the salmon in liquid is an easy way to impart moisture. Bring about 1 inch of low-sodium chicken or vegetable broth to a gentle simmer in a skillet. Add the salmon fillets and poach for 5-10 minutes, depending on thickness, until just opaque in the center. The poaching liquid keeps the fish moist while gently heating it through.
Steam
Steaming is another moist-heat method. Place the fillets in a steamer basket or perforated foil packet. Steam over boiling water for 5 to 7 minutes, until cooked through but still moist. The steam provides humidity that rehydrates the fish.
Marinate
Soaking salmon in a marinade boosts moisture. Whisk together 1/2 cup olive oil, 1/4 cup low-sodium soy sauce or tamari, 2 tablespoons lime juice, 1 minced garlic clove, and freshly ground black pepper. Add the salmon fillets, coating them completely with the marinade. Let sit for 20 minutes up to 1 hour in the fridge, flipping halfway through. The salt and acid in the marinade work to slowly rehydrate the fish.
Brine
A saltwater brine can also rehydrate salmon. Dissolve 1/2 cup salt in 4 cups water. Submerge the fillets and refrigerate for 30 minutes to an hour. Rinse and pat dry before cooking. The salt allows the flesh to retain more moisture.
Cook in Sauce
Cooking the salmon in a flavorful sauce provides liquid that keeps it succulent. Try salsa, coconut milk-based curries, or tomato-based braises and cook until the salmon is warmed through and flakes easily with a fork. The sauce doubles as a serving sauce.
Add Fat
Rubbing the salmon with oil or cooking it in or basting it with fat boosts moisture. Good options are olive oil, butter, mayonnaise, or bacon fat. The fat physically covers the flesh to seal in moisture and provide lubrication.
Tips for Cooking Rehydrated Salmon
Once you’ve restored moisture and pliability to the salmon using one of the above methods, you can cook it for serving. Here are some tips:
- Opt for gentle cooking methods like baking, poaching, or pan-searing instead of intense dry heat.
- Cook the salmon just until opaque in the center, avoiding overcooking.
- Let it rest off heat for 5 minutes before serving to allow juices to distribute evenly.
- Add a sauce, glaze, or drizzle of olive oil to provide extra moisture.
- Serve on the rarer side for best texture.
How to Prevent Salmon from Drying Out
You can also take proactive steps to prevent salmon from drying out in the first place:
- Don’t overcook – Cook just until opaque and flaky.
- Brine before cooking – A saltwater brine keeps it moist.
- Cook in foil or parchment – Retains steam to keep fish moist.
- Sear skin-on – The skin insulates the flesh.
- Rest before serving – Allows juices to redistribute.
- Store properly – Keep fresh fish chilled at all times.
- Freeze carefully – Use air-tight packaging and minimize freezer time.
Moist Salmon Recipes
Here are some tasty recipes that produce succulent, tender salmon:
Maple Glazed Salmon
Brush salmon fillets with pure maple syrup and broil. The sweet glaze keeps salmon moist and forms a caramelized crust.
Miso Salmon
Coat salmon fillets with a blend of miso paste, mirin, sake, and brown sugar. Bake until just cooked through fortender, flaky fish.
Salmon Poached in Tomato Sauce
Gently poach salmon nestled in a simple tomato sauce of canned diced tomatoes, olive oil, garlic, and basil.
Salmon Baked in Foil
Bake salmon tightly wrapped in foil packets with vegetables, citrus, and seasonings. The packet traps moisture.
Salmon Glazed with Honey Mustard
Brush baked salmon with a tangy and sweet glaze of honey, mustard, and lemon juice for juicy fish.
Conclusion
Dried-out salmon can be revitalized with several easy methods. Poaching, steaming, marinating, brining, and cooking in flavorful sauces will rehydrate the fish. Rubbing with oil or cooking in fat also helps. Take care not to overcook when preparing rehydrated salmon. Additionally, storing salmon properly and avoiding overcooking in the first place will help prevent excess moisture loss.
With the right techniques, you can bring dried salmon fillets back to tender and scrumptious life. Moist, flaky salmon is easy to achieve as long as you keep its moisture needs in mind.