Salmon delivers a nutrient-packed, versatile protein perfect for quick meals. Baking, pan-frying, or air frying each method yields distinct flavors and textures. This test compares the three approaches using identical skinless fillets, patted dry and marinated for one hour in a glaze of sugar, soy sauce, white vinegar, paprika, and garlic granules. Key criteria include juiciness, even cooking, flakiness, flavor, and minimal time and effort.

Oven-Baked Salmon

Preheat the oven to 140°C to preserve moisture. Line a baking tray with parchment paper for even cooking and to prevent sticking, especially with skinless fillets. Bake the salmon for 15 minutes, then add five more if needed. The result features a appealing color, rich flavor, and moist texture. While effective, the 20-minute cook time stands out as the main drawback.

Pan-Fried Salmon

Heat a stainless steel pan with a touch of oil. Sear the fillet for six minutes per side, totaling 12 minutes. The salmon develops a crisp crust but risks sticking and burning, leading to a drier outcome compared to other methods. Careful heat management proves essential to avoid overcooking.

Air Fryer Salmon

No preheating required—simply place the fillet in the air fryer set to 180°C for seven minutes. The circulating hot air cooks evenly, crisps the exterior, and seals in juices for a golden, flaky finish. This method outperforms the others in moisture, with even greater juiciness than oven-baked salmon, plus superior speed and simplicity.

Among the options, air frying stands out for delivering the juiciest salmon in the least time, ideal for effortless weeknight dinners.