How do I stop salmon from drying out?

The answer

Match the time to the thickness and do not overbake. Use a moderate oven rather than a very hot one, pull the fish when the thickest part is opaque and flakes, and rest it briefly, since it keeps cooking from residual heat. Wrapping in foil or parchment, or adding a sauce or glaze, adds moisture, which especially helps lean types such as sockeye. Dry salmon can still be flaked into sauces and salads.