Salmon is my favourite midweek meal as it is a really tasty dinner, and I often make it when I am craving something filling but do not want to spend ages cooking in the kitchen. It is really quick to make, but over the years I have discovered it is actually quite delicate compared to most meats, which means it can quickly dry out in the oven.

I used to throw salmon into the oven without much thought, but salmon is full of protein, and heat can cause it to tighten up and squeeze all the moisture out of the fish. This means it is really easy to overcook salmon so you end up with burned skin, but losing all those flavourful juices will also make it taste really bland. However, I have been cooking salmon for my dinner at least once a week for my entire adult life, as it is very simple to keep it juicy as long as you coat it in olive oil beforehand.

It might sound simple, but a lot of people tend to put salmon into the oven without any preparation which is why it turns flaky and tasteless.

Olive oil will act like a protective sealant around the fish that will keep the moisture from trying to escape, locked into the skin, and stop it from evaporating while the salmon is cooking.

It will also help trap all the salmon’s natural oils inside, so they do not run off, and you will end up with a much juicier and succulent meal.

Using olive oil will also crisp up the edges of the skin without drying out the centre, which helps you get perfect golden brown texture without much effort.

Plus, olive oil will stop the salmon sticking to the tray and help the seasonings stick to the fish, so it makes it so much easier to cook without risking it turning out burned.

To begin, preheat the oven to 200°C, and line a tray or dish with baking paper.

Place the honey in a small bowl first, then add the lemon juice, Dijon mustard, parsley, and smoked paprika. Season with salt and pepper.

Add the olive oil and give the mixture a good stir until everything is combined. Place the salmon fillets on the tray and brush the sauce over the tops.

Coat the salmon fillets with a generous amount of the sauce, and do not worry too much if it spills onto the baking paper.

Next, place the salmon in the oven and cook for 16 to 20 minutes. You might need a longer or shorter cooking time, as it depends on the size of the fillet, so check the packaging.

Once the time is up, the salmon should come out of the oven with the perfect crispy skin while still being tender, taking just less than five minutes to prepare.