Baked Salmon Is 10x Juicier With A Brush Of This Store-Bought Dressing

When you're a fan of properly cooked fish and want to make it at home, some dishes seem easier than others. Should you bake it, pan-fry it, or throw it on the grill? If you're just a minnow, as it were, in the home culinary world, salmon can be a forgiving fish, and it has a nice, luxurious aura to it. Yet there are some mistakes folks make when cooking salmon, and some of them have to do with seasoning and texture. If you want nicely baked salmon that's neither over- nor underseasoned and is beautifully moist, you should think about using some store-bought Caesar dressing.

One to 2 tablespoons of dressing should suffice for a single fillet — all you have to do is brush it onto the fish before cooking. Because you're baking the salmon in the oven, the added layer partially protects the surface of the fish, imparts plenty of seasoning, and helps retain moisture. While some store-bought Caesar dressings may be creamier than others, standard ingredients usually include oil, vinegar or lemon juice, aged Italian cheese, mustard, and other seasonings, so the flavor profile works great with baked salmon.

First of all, some store-bought Caesar dressings are great; others, not so much. But almost anything will work for this method. If you're going with something that's intensely flavorful, you may not need to add too many other ingredients. But if it's on the mild side, you might want to amp it up even more. You can cook the fillets by themselves or line the baking sheet with rows of broccoli, asparagus, green beans, or baby potatoes between them to make a whole meal. Some lemon slices, extra fresh or dried Italian herbs on top, or even some chili flakes for a hit of spice won't hurt. And to pull it all together, a topping of shredded mozzarella or parmesan creates a melty, crispy accoutrement that is undeniably delicious.

This technique will also work on the grill, but you may want to marinate the salmon for 30 minutes or so and make sure you've patted off any excess dressing before it goes on the grill, or it could be in danger of burning over the flame. Similarly, it will work on pan-fried salmon, but you'll want to wait until the fish is nearly done, then just brush the dressing on top so it can impart a bit of flavor. If you cook it dressing-side down, the dressing might just burn into a smoky mess. Whichever cooking style you choose, this simple trick delivers a flavorful, foolproof dinner — and pairs perfectly with a classic Caesar salad.