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It's so easy it's nearly criminal: Water. We popped the pesto-shellacked piece of raw wild salmon above into a piece of tin foil brimming with about a 1/4 inch of water. The salmon drank up it up while it cooked, leaving us with a beautifully tender, moist slab of fish. (And that pesto is a breeze: Just leave the cheese out of your usual recipe and blend pesto, pine nuts, olive oil, garlic, salt and pepper to taste together. We like to top the whole with a few slices of thinly sliced lemon for the zowie factor).
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