Baked Salmon with Green Olives: Easy Crispy Recipe

If you are among those who struggle with dry, rubbery oven-baked salmon, know that the solution is simple.
This recipe gives you an easy method that guarantees a juicy interior and a perfect crust on the outside.
The secret for succulent salmon is the double dry preparation and high-temperature cooking:
Dry Brine: You must dry the fillets and season them with coarse salt, leaving them uncovered in the refrigerator for at least one hour.

This process draws out excess moisture, concentrates the flavor and prepares the skin to become crispy.
High, Quick Heat: You should preheat the oven to 446°F (230°C).

High heat is our ally: it quickly cooks the exterior, creating the crust and sealing the internal moisture.
The pairing of salmon with the bold flavor of green olives and a touch of orange is an excellent combo. It’s incredibly healthy and easy. Prepare the baking tray: your next applause-worthy dinner is one step away!