In a culinary experiment, the author tested three different methods of cooking salmon: pan-frying, baking, and air frying. Despite a long-standing preference for the air-frying method, the author sought to determine if other methods might yield a juicier and more flavorful result. Each preparation involved identical skinless salmon fillets marinated in the same glaze composed of sugar, soy sauce, white vinegar, paprika, and garlic granules.

The testing of each cooking method was approached with specific criteria in mind, aimed at evaluating the moisture and flavor retention of the salmon. By utilizing the same fillet size and marinade for each cooking style, the experiment sought to provide a fair comparison between the techniques. Each method delivered unique textures and tastes, all while ensuring a nutritious and appetizing meal.

Ultimately, the air frying technique emerged as the clear winner in terms of juiciness, overshadowing both baking and pan-frying. This finding not only reinforces the cooking versatility of salmon but also highlights the efficacy of air frying as a modern cooking method that can preserve flavor and moisture, making it a favored choice for healthy meal preparation.