A comparison of three common salmon cooking methods—oven baking, pan-frying, and air frying—has revealed a clear winner for juiciness and convenience. The test used identical skinless salmon fillets, marinated for one hour in a glaze of sugar, soy sauce, white vinegar, paprika, and garlic granules.
The oven method involved baking at 140°C for 20 minutes on a parchment-lined tray. The salmon emerged flavourful and moist, but the cooking time was longer than desired.
Pan-frying proved the most challenging. Despite adding oil and using a stainless steel pan, the fillet stuck and began to burn on one side. After 12 minutes (six minutes per side), the salmon had a nice seared crust but was drier than the oven-baked version.
The air fryer required no preheating; the fillet was cooked at 180°C for seven minutes. The result was golden, perfectly cooked salmon that was crisped on the outside and moist and juicy on the inside—even more so than the oven-baked fish.
The air fryer's circulating hot air cooks quickly and evenly while locking in moisture and creating a desirable outer texture. It also required the least time and effort, making it the overall winner in the test.
