Pin it The air fryer changed how I cook salmon forever, and it happened on a Wednesday when I was too tired to deal with a hot oven. I tossed two fillets in, skin-side up, crossed my fingers, and nine minutes later pulled out the crispiest, most restaurant-quality skin I'd ever made at home. The flesh stayed tender and juicy, no dryness, no guesswork. I paired it with Swiss chard because that's what was in the fridge, and the garlicky greens turned it into something that felt intentional, not improvised. Now it's my go-to when I want something healthy that doesn't feel like a compromise.
I made this for my friend who swore she hated greens, and she ate every bite of the chard without realizing it. The garlic and red pepper flakes made it smell so good that she was curious before she even tasted it. She asked for the recipe before she left, which is the highest compliment I know. That night taught me that people don't hate vegetables, they just hate bland ones. A little olive oil and some heat can change everything.
Ingredients
- Salmon fillets (skin-on): The skin protects the fish from drying out and crisps up beautifully in the air fryer, so don't remove it even if you're tempted.
- Olive oil: Brushing the salmon with oil helps the seasoning stick and encourages that golden, crispy skin we're after.
- Smoked paprika: This is optional, but it adds a subtle warmth and depth that makes the salmon taste like it came off a grill.
- Swiss chard: Look for bunches with firm, glossy leaves and avoid any that are yellowing or wilted.
- Garlic cloves: Fresh garlic blooms in the hot oil and perfumes the greens in a way that jarred garlic just can't replicate.
- Crushed red pepper flakes: A tiny pinch adds just enough heat to wake up the chard without overpowering the dish.
- Lemon wedges: A squeeze of lemon at the end brightens everything and cuts through the richness of the fish.
Instructions
- Prep the salmon:
- Pat the fillets completely dry with paper towels, this step is crucial for crispy skin. Brush both sides with olive oil and season the flesh side generously with salt, pepper, and smoked paprika if using.
- Preheat the air fryer:
- Set it to 400°F and let it run empty for 3 minutes. A hot basket from the start helps the skin crisp instead of steam.
- Cook the salmon:
- Place the fillets skin-side up in the basket, making sure they're not touching. Cook for 7 to 9 minutes depending on thickness, the skin should look bubbly and golden, and the flesh should flake when you press it gently with a fork.
- Sauté the garlic:
- While the salmon cooks, heat olive oil in a large skillet over medium heat and add the minced garlic. Stir constantly for about 30 seconds until it smells nutty and fragrant, but don't let it brown.
- Wilt the chard:
- Toss in the chopped Swiss chard and stir it around so every leaf gets coated in the garlicky oil. Cook for 2 to 3 minutes until the leaves are soft but still bright, then season with salt, pepper, and red pepper flakes.
- Plate and serve:
- Divide the Swiss chard between two plates, place a salmon fillet on top of each mound, and finish with a lemon wedge on the side. Squeeze it over the fish just before eating.
Pin it The first time I served this to my dad, he ate in silence for a full minute, then looked up and said it tasted like something from a restaurant he couldn't afford. He's not one for compliments, so I knew I'd done something right. We sat there with our lemon wedges and a bottle of cold white wine, and it felt like a small celebration even though it was just a Tuesday. That's the thing about a good piece of fish, it doesn't need much to feel special.
Choosing Your Salmon
I always ask the fishmonger which fillets came in that day, and I look for flesh that's firm and bright, not dull or slimy. Wild-caught salmon has a deeper flavor and firmer texture, but farmed salmon is fattier and more forgiving if you accidentally overcook it. Skin-on is non-negotiable for this recipe because that's where all the crispy magic happens. If the fillets are uneven in thickness, fold the thinner tail end under itself so everything cooks at the same rate. Trust your nose too, fresh fish should smell like the ocean, not fishy.
Working with Swiss Chard
Swiss chard can be intimidating because of those thick, colorful stems, but once you know how to handle it, it's one of the easiest greens. I separate the stems from the leaves and chop the stems finely if I want to cook them too, they just need a couple extra minutes in the pan. The leaves wilt down dramatically, so don't be alarmed when a huge pile shrinks to almost nothing. If your chard tastes too earthy or slightly metallic, a squeeze of lemon or a splash of vinegar at the end will balance it out. You can swap in kale or spinach, but chard has this silky texture when cooked that I really love.
Serving and Pairing Ideas
This dish is complete on its own, but sometimes I'll add a scoop of creamy mashed cauliflower or a handful of roasted fingerling potatoes if I'm extra hungry. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness and highlights the lemon. If you're not into wine, sparkling water with a twist of lime does the same job. I've also served this over a bed of quinoa or farro when I need something more filling, and it works beautifully.
- Try rubbing the salmon with a thin layer of Dijon mustard before seasoning for a tangy, slightly sharp kick.
- If you like heat, double the red pepper flakes in the chard or drizzle the finished plate with chili oil.
- Leftovers are excellent cold the next day, flaked over a salad with the same lemon wedges.
Pin it This recipe has become my answer to the question of what to make when I want to feel good about dinner without spending an hour in the kitchen. It's proof that simple ingredients and a little bit of heat can turn into something you'll crave again and again.
Recipe FAQs
- → How do I know when the salmon is fully cooked?
The salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork. The flesh should be opaque and the skin crispy.
- → Can I use frozen salmon fillets?
Yes, but thaw them completely first and pat very dry before seasoning. Frozen fillets will release excess moisture and prevent the skin from crisping properly.
- → What can I substitute for Swiss chard?
Baby spinach, kale, or collard greens work well. Spinach wilts faster, so reduce cooking time to 1-2 minutes. Kale may need an extra minute.
- → Why should I place the salmon skin-side up?
Placing the skin-side up allows direct heat to crisp the skin beautifully while the flesh cooks gently from underneath, preventing it from drying out.
- → How do I prevent the salmon from sticking to the air fryer basket?
Pat the salmon completely dry and brush it with oil before cooking. You can also lightly spray the air fryer basket with cooking spray before adding the fish.
- → Can I meal prep this dish?
The salmon is best enjoyed fresh for optimal texture. However, you can prep the Swiss chard in advance and store it separately, then reheat gently before serving.