The Best Way to Make Salmon

Salmon is one of the most versatile and widely loved fish, prized for its rich flavor, nutritional benefits, and ability to pair well with countless seasonings and sides. But ask ten home cooks how they prepare salmon, and you might get ten different answers. From slow roasting to grilling, and from pan-searing to air-frying, each technique promises to deliver moist, flaky flesh and, for those who love it, crispy golden skin.

Yet, as many chefs and test kitchens have discovered, not all methods are created equal. Some produce restaurant-quality results with little effort, while others risk leaving your salmon dry, unevenly cooked, or simply underwhelming.

To determine the most reliable method, multiple test kitchens, chefs, and food writers have compared different approaches side by side, and the results reveal both surprising failures and clear winners.

Why Cooking Salmon Is Tricky

Unlike many proteins, salmon has a delicate texture and a wide range of fat content depending on the species. Sockeye, for example, is leaner and cooks quickly, while king salmon is fattier and more forgiving. Overcooking even slightly can take salmon from buttery and tender to chalky and dry in moments.

The USDA recommends cooking salmon to an internal temperature of 145°F, but many chefs prefer 120°F to 125°F for medium-rare, where the fish stays moist and flavorful.

Getting the skin right is another challenge. Ideally, you want skin that is crisp and browned while leaving the flesh juicy. Achieving this balance often comes down to technique and temperature control.

Salmon Cooking Methods

To identify the best approach, several food publications tested salmon using uniform fillets, seasoned simply with salt, pepper, and a drizzle of oil. The goal was consistent doneness, moist flesh, and, when possible, crispy skin. Here are the most common methods and how they performed.

Slow Roasting

Slow roasting at 275°F is one of the gentlest ways to cook salmon. It almost guarantees that the fish will remain moist and avoids the risk of drying out. In tests, fillets cooked this way stayed juicy, with little carryover heat once removed from the oven.

However, the low temperature also meant the flesh stayed bright red and softer than some people prefer, and the flavor was relatively muted. Without the high heat needed to crisp the skin or develop a richer taste, the salmon risked feeling bland. This method is easy and hands-off, but better suited for those who prefer a very soft, delicate texture.

Olive Oil Poaching

Poaching salmon in olive oil, sometimes called salmon confit, delivers luxurious flavor and silky flesh. The fish is submerged in warm oil and cooked slowly in the oven, allowing the fat to infuse every bite. The results are undeniably delicious: moist, tender, and evenly seasoned.

However, the method comes with drawbacks. It requires a large amount of oil, can be messy, and sometimes produces uneven doneness depending on how well the fillet is submerged. While the taste is superb, most cooks find this approach impractical for everyday meals.

Sous Vide

Sous vide is beloved for its precision. The salmon is vacuum-sealed, placed in a water bath at a set temperature (often 120°F), and left to cook until perfectly tender. This technique ensures consistent results from edge to center, producing salmon that is moist and flaky without the risk of overcooking.

However, it requires specialized equipment and usually an extra step, like marinating or searing, to build flavor. For those who own a sous vide setup, it is an excellent method, but it is less accessible for the average home cook.

Baked in a Parchment Paper Packet

Cooking salmon en papillote, or in a parchment packet, is both elegant and foolproof. The fish steams inside the sealed paper, locking in moisture and cooking quickly. The result is tender, flavorful salmon that feels light and healthy, with minimal cleanup. This technique is ideal for serving individual portions, especially when paired with vegetables in the packet.

The trade-off is that the skin cannot crisp in this setup, and some uneven texture may occur in thicker fillets. Still, it is a reliable option for fast, weeknight cooking with a touch of French flair.

Grilled

Grilling salmon brings a smoky, charred flavor that is hard to replicate indoors. When done correctly, the skin crisps and the flesh takes on a pleasant toasty edge.

However, grilling requires careful heat control. Too much direct heat can dry the edges before the center is cooked, leaving the fish uneven. For outdoor cooking and those who prize smoky flavor over precision, grilling remains a classic favorite, though it demands more attention than oven or stovetop methods.

Air-Fried

Air fryers promise quick and convenient cooking, and salmon fillets can indeed be ready in less than ten minutes. The method is largely hands-off and works especially well for thicker cuts.

However, tests found that air-fried salmon often dried out and failed to deliver truly crisp skin. While the air fryer scores high for convenience and speed, it lags behind in texture and flavor compared to stovetop methods. It is useful in a pinch but not the top choice if you want consistently moist fish.

Broiled

Broiling cooks salmon under direct high heat, creating a golden, crisp surface in just five or six minutes. It is one of the fastest methods, perfect for busy weeknights. Yet broilers are notorious for uneven heat distribution, meaning some spots of the salmon may overcook while others remain underdone.

Careful monitoring is essential to avoid mistakes. Broiling works well when time is short, but it does not always deliver the consistency of other techniques.

Pan-Seared

Pan-searing is the go-to method in many restaurants because it produces both crisp skin and juicy flesh in just a few minutes. By searing salmon skin-side down in a hot skillet, the skin develops a golden crust while the inside stays moist. With careful flipping and monitoring, the fish comes out tender and flavorful.

This method requires a bit of attention, but it is relatively simple and delivers results that rival fine dining. For many home cooks, pan-searing strikes the best balance between effort and outcome.

Starting in a Cold Pan

Perhaps the most surprising winner, starting salmon in a cold pan has become a favorite among food writers and test kitchens. The fish is placed skin-side down in oil before the heat is turned on. As the pan gradually warms, the fat in the skin renders slowly, resulting in deeply crisp skin and evenly cooked flesh.

Testers praised this method for its consistency and ease, noting that it produces restaurant-quality results without fuss. It may take a few minutes longer, but the payoff is perfectly balanced salmon every time.

The Clear Winners

Both pan-searing and starting in a cold pan ranked at the top across multiple tests. Pan-searing produces ultra-crispy skin with classic restaurant technique, but starting in a cold pan is even more reliable for home cooks, as it minimizes the risk of uneven cooking and maximizes texture.

Brining the salmon first and then pan-searing it yielded exceptional results, with moist, flavorful flesh and perfectly cooked centers. The cold pan method was also crowned as a favorite for consistent doneness and deeply crispy skin.

Tips for Perfect Salmon Every Time

• Choose even fillets: Center-cut pieces cook more evenly than thinner tail cuts.
• Do not overcook: Remove salmon from heat at 120–125°F for moist, medium-rare flesh.
• Let the skin do its job: Cooking skin-side down first helps render fat and prevents sticking.
• Season generously: Salt enhances flavor and helps draw moisture to the surface for crisping.
• Rest briefly: Letting salmon sit for a few minutes after cooking allows carryover heat to finish the job.

Cooking the Best Salmon

There are many ways to prepare salmon, each with strengths and drawbacks. If you value convenience, the oven or air fryer will get the job done. For smoky flavor, the grill remains king. But if your goal is consistently tender salmon with beautifully crisp skin, nothing beats the skillet, especially starting in a cold pan. It is simple, reliable, and produces results that rival restaurant kitchens.

References

• The Best Way to Cook Salmon- We Tested 5 Methods- TheKitchn.com
• Restaurant-Style Pan Seared Salmon- OnceUponAChef.com
• The Best Way to Cook Salmon- FoodAndWine.com