Save to Pinterest My air fryer sat untouched for months until a weeknight when I had beautiful salmon but zero patience for preheating an oven. I tossed it in, skin-side up, and what came out was restaurant-quality: shatteringly crisp skin and flesh so tender it barely needed a fork. The Swiss chard underneath soaked up every bit of garlicky oil, and suddenly this felt less like a quick dinner and more like something I'd actually want to make again. Now it's my go-to when I want to feel capable in under half an hour.
I made this for a friend who swore she hated greens, and she finished every leaf on her plate. We sat on my tiny balcony with lemon wedges and cold white wine, and she kept asking how the skin got so crispy. I didn't tell her it was my third attempt that week. The first time I forgot to dry the fillets and ended up with sad, steamed fish.
Ingredients
- Salmon fillets (skin-on): Skin-on is non-negotiable here because the air fryer turns it into crispy, salty perfection that you'll fight over.
- Olive oil: Brushing the salmon helps the skin crisp up and keeps the flesh from drying out under high heat.
- Smoked paprika: Optional, but it adds a subtle warmth and makes the salmon look like you seasoned it with intent.
- Swiss chard: The stems can be tough, so I trim them off and save them for stock or just toss them.
- Garlic: Two cloves might seem modest, but they bloom fast in hot oil and coat every leaf.
- Crushed red pepper flakes: Just a pinch wakes up the greens without making the dish spicy.
- Lemon wedges: A squeeze 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 matters more than you think. Brush both sides with olive oil, then season the flesh side 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. A hot basket means better crisping from the first second.
- Cook the salmon:
- Place the fillets skin-side up in the basket, leaving a little space between them. Cook for 7 to 9 minutes depending on thickness, the skin should look bronzed and crackly, and the flesh should flake when nudged with a fork.
- Sauté the garlic:
- While the salmon cooks, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add minced garlic and let it sizzle for about 30 seconds until it smells toasty and golden.
- Wilt the chard:
- Toss in the chopped Swiss chard and stir it around so every leaf gets coated in garlic oil. Cook for 2 to 3 minutes until wilted but still bright green, then season with salt, pepper, and a pinch of red pepper flakes.
- Plate and serve:
- Heap the garlicky chard onto two plates, lay the crispy-skinned salmon on top, and tuck lemon wedges alongside. Squeeze them over everything right before you take the first bite.
Save to Pinterest The first time I served this to my dad, he picked up the salmon skin with his fingers and ate it like a chip. He looked at me like I'd unlocked some kind of secret, and honestly, I had. It's become the dish I make when I want to prove that healthy food doesn't have to feel like a compromise.
What to Serve Alongside
This dish is already a complete plate, but sometimes I add a scoop of buttery mashed cauliflower or a handful of roasted cherry tomatoes for extra color. If I'm really hungry, I'll toast some sourdough and drizzle it with olive oil to soak up the garlicky juices. A crisp white wine like Sauvignon Blanc or Pinot Grigio feels right here, something bright and unapologetic that won't compete with the lemon.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though the skin will lose its crispness. I reheat the salmon in the air fryer at 350°F for about 3 minutes to bring back some of that crunch. The Swiss chard reheats well in a skillet with a splash of water or broth, just enough to steam it back to life without turning it to mush.
Make It Your Own
If Swiss chard isn't your thing, baby spinach or roughly chopped kale work just as well and cook down even faster. I've also brushed the salmon with a thin layer of Dijon mustard before seasoning, and it adds a subtle tang that plays nicely with the lemon. For a little sweetness, try tossing the greens with a handful of golden raisins or toasted pine nuts at the end.
- Swap smoked paprika for cumin or coriander if you want a warmer, earthier flavor.
- Add a splash of white wine to the skillet when wilting the chard for extra depth.
- If you like heat, double the red pepper flakes or drizzle everything with chili oil before serving.
Save to Pinterest This is the kind of meal that makes you feel like you have your life together, even on nights when you absolutely don't. Serve it with confidence and a good squeeze of lemon.
Recipe Questions & Answers
- → How do I know when the salmon is done?
The salmon is ready when the skin is crispy and golden, and the flesh flakes easily with a fork. Internal temperature should reach 145°F. Cooking time varies by thickness, typically 7-9 minutes at 400°F.
- → Can I use frozen salmon fillets?
Yes, but thaw them completely first and pat very dry with paper towels. Excess moisture prevents the skin from crisping properly in the air fryer.
- → What can I substitute for Swiss chard?
Baby spinach, kale, or collard greens work well. Spinach wilts faster (1-2 minutes), while kale may need an extra minute of cooking time.
- → Why place salmon skin-side up in the air fryer?
Positioning skin-side up exposes it directly to the heating element, creating maximum crispiness while keeping the flesh moist and tender underneath.
- → How should I store leftovers?
Store salmon and chard separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon in the air fryer at 350°F for 3-4 minutes to restore crispiness.
- → Can I add other seasonings to the salmon?
Absolutely. Try Dijon mustard, lemon zest, fresh dill, garlic powder, or cajun seasoning. The smoked paprika is optional but adds a subtle smoky depth.