Save The smell of salmon skin crisping up hit me before the timer even went off. I'd been skeptical about cooking fish in the air fryer, convinced it would come out dry or rubbery, but my friend swore by it after her oven died mid-week. That first batch turned out better than anything I'd done in a pan, with skin so crisp it shattered like glass and flesh that stayed tender and buttery. Now it's my weeknight fallback when I want something that feels fancy but takes less effort than deciding what to watch on TV.
I made this for my sister after she'd had a long day at work, and she actually paused mid-bite to ask if I'd ordered takeout. The combination of smoky paprika on the salmon and the slight bitterness of the chard felt more intentional than anything I usually throw together on a Tuesday. We ended up sitting on the kitchen counter with our plates, squeezing lemon over everything and talking until the dishes went cold. It's become our unofficial catch-up dinner ever since.
Ingredients
- Salmon fillets (skin-on): The skin protects the flesh from drying out and crisps up beautifully in the air fryer, so don't even think about removing it.
- Olive oil: A light coating helps the seasoning stick and encourages that golden, crispy skin without adding heaviness.
- Sea salt and black pepper: Simple seasoning lets the natural flavor of the salmon shine through without competing for attention.
- Smoked paprika: Optional but worth it for a subtle smoky sweetness that makes the fish taste like it came off a grill.
- Lemon wedges: Freshly squeezed lemon cuts through the richness and brightens everything on the plate.
- Swiss chard: The slightly earthy, mineral flavor of chard pairs perfectly with fish and holds up better than spinach when sautéed.
- Garlic cloves: Minced garlic blooms in the hot oil and coats every leaf with that unmistakable warmth.
- Crushed red pepper flakes: Just a pinch adds gentle heat that wakes up the greens without overpowering the delicate salmon.
Instructions
- Prep the Salmon:
- Pat the fillets completely dry with paper towels so the skin crisps instead of steams. Brush both sides with olive oil and season the flesh side generously with salt, pepper, and smoked paprika if you're using it.
- Preheat the Air Fryer:
- Set it to 400°F and let it run empty for 3 minutes. This ensures even cooking and prevents the salmon from sticking to the basket.
- Cook the Salmon:
- Place the fillets skin-side up in the basket and cook for 7 to 9 minutes depending on thickness. The skin should be deeply browned and crisp, and the flesh should flake easily when nudged with a fork.
- Sauté the Garlic:
- While the salmon cooks, heat olive oil in a large skillet over medium heat and add minced garlic. Let it sizzle for about 30 seconds until it smells toasty and golden, but don't let it brown or it'll turn bitter.
- Wilt the Swiss Chard:
- Toss in the chopped chard and stir constantly for 2 to 3 minutes until the leaves wilt and soften. Season with salt, pepper, and a pinch of red pepper flakes for a gentle kick.
- Plate and Serve:
- Spread the garlicky chard on each plate, top with a salmon fillet skin-side up, and serve with lemon wedges on the side. Squeeze the lemon over everything right before eating for maximum brightness.
Save The first time I served this to someone who claimed they didn't like fish, they finished their plate and asked for the recipe. I think it's the crispy skin that wins people over, it has this satisfying crunch that makes the whole dish feel indulgent even though it's one of the healthiest dinners I make. Now I keep a couple fillets in the freezer just in case I need to impress someone on short notice.
Choosing Your Salmon
I always look for fillets that are firm to the touch and smell like clean ocean water, not fishy or sour. Skin-on is non-negotiable for this recipe because it acts like a protective barrier and crisps up into the best part of the dish. If you can find wild-caught, it tends to have a richer flavor and firmer texture, but good-quality farm-raised works beautifully too. Aim for fillets that are about the same thickness so they cook evenly, and don't stress if one is slightly thicker, just add a minute or two to the cook time.
Working with Swiss Chard
Swiss chard can look intimidating with those thick, colorful stems, but it's one of the easiest greens to cook once you know the trick. I usually trim off the tough bottom inch of the stems and roughly chop the leaves, keeping them in big, bite-sized pieces that wilt down without turning to mush. The stems are edible and sweet if you chop them finely and sauté them a minute or two before adding the leaves, but I often skip that step on busy nights. If your chard looks a little sandy, give it a good rinse in a bowl of cold water and let any grit settle to the bottom before lifting the leaves out.
Serving and Pairing Ideas
This dish feels complete on its own, but I sometimes serve it over a scoop of quinoa or with a slice of crusty bread to soak up the garlicky oil from the greens. A crisp white wine like Sauvignon Blanc or a dry rosé complements the salmon without overpowering it, though sparkling water with a twist of lemon works just as well if you're keeping it simple. For a little extra richness, I'll occasionally dollop a spoonful of Greek yogurt mixed with fresh dill on the side, it adds creaminess and a bright herbal note that ties everything together.
- Add a handful of cherry tomatoes to the skillet with the chard for a pop of sweetness and color.
- Swap smoked paprika for za'atar or everything bagel seasoning to change up the flavor profile completely.
- Serve with roasted baby potatoes or a simple cucumber salad if you want to stretch it into a heartier meal.
Save There's something quietly satisfying about a dinner that looks this good and comes together so fast. It reminds me that cooking well doesn't have to mean spending hours in the kitchen, just paying attention to a few small things that make all the difference.
Recipe FAQs
- → How do I prevent the salmon from sticking to the air fryer basket?
Pat the salmon completely dry with paper towels and brush both sides with olive oil before placing it in the preheated air fryer. The oil creates a barrier that prevents sticking and helps achieve crispy skin.
- → Can I use frozen salmon fillets?
Yes, but thaw them completely first and pat them very dry. Excess moisture will prevent the skin from crisping properly and may increase cooking time by 2-3 minutes.
- → What can I substitute for Swiss chard?
Baby spinach, kale, or collard greens work well as alternatives. Spinach will cook faster (1-2 minutes), while kale may need an extra minute to become tender.
- → How do I know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F. The flesh will appear opaque and slightly pink in the center for medium doneness.
- → Can I cook both salmon and Swiss chard in the air fryer?
While possible, sautéing the Swiss chard separately gives better results. The greens need frequent stirring and benefit from the garlic being cooked in oil, which is difficult to achieve in an air fryer.
- → What sides pair well with this dish?
Quinoa, roasted sweet potatoes, cauliflower rice, or a simple arugula salad complement the salmon and greens beautifully while keeping the meal light and healthy.