A recent experiment comparing three popular methods for cooking salmon has revealed that the air fryer produces the juiciest results, outperforming both pan-frying and baking. The test used identical skinless fillets marinated in a glaze of sugar, soy sauce, white vinegar, paprika, and garlic granules for one hour.
The oven-baked salmon, cooked at 140°C for 20 minutes on a parchment-lined tray, emerged with a golden hue and was described as 'packed with flavour and beautifully tender'. The only drawback was the longer cooking time compared to other methods.
Pan-frying proved the most challenging technique, with the fillet sticking to the stainless steel pan and charring on one edge despite using oil. After 12 minutes of cooking, the salmon had a caramelised exterior but was noticeably drier than the oven-baked version, leading to a recommendation to monitor temperature closely.
The air fryer method required no preheating; the fillet was cooked at 180°C for seven minutes. The result was a 'gorgeously bronzed' salmon with a crisp finish that was 'moist and even slightly juicier' than the oven-baked fish. The rapid circulation of hot air was credited for sealing in moisture while creating a desirable crust.
Overall, the air fryer emerged as the preferred method for its combination of speed, ease, and superior texture, though baking remains a reliable alternative for those without an air fryer.
