Salmon lovers who have long relied on pan-frying or baking may want to reconsider their go-to methods. A recent test reveals that the air fryer produces the juiciest, most flavourful fillet in just seven minutes, outperforming both conventional techniques.
The experiment used identically sized skinless salmon fillets, all marinated for one hour in a glaze of sugar, soy sauce, white vinegar, paprika and garlic granules. The three methods were assessed on succulence, flavour, simplicity and cooking time.
Oven-baking at 140C for 20 minutes on a parchment-lined tray yielded a tasty and moist result, but the cooking duration was the longest. Pan-frying, the most challenging method, took 12 minutes (six minutes per side) and produced a seared exterior, yet the fish was noticeably drier than the oven-baked version. The air fryer, set to 180C for just seven minutes without preheating, delivered a golden, crisp exterior while keeping the flesh moist and tender. The circulating hot air cooked the salmon rapidly and evenly, preserving moisture and creating a pleasing texture.
The air fryer method was deemed the winner for its combination of speed, ease and superior juiciness. The author noted that cooking salmon can sometimes feel daunting, but the air fryer eliminates that worry, making it the preferred choice for a quick, reliable meal.
