Air Fryer Salmon and Swiss Chard

My air fryer sat on the counter for weeks before I finally cracked it open, skeptical it could do anything my oven couldn't do better. Then one Wednesday evening, pressed for time and craving something that felt both virtuous and indulgent, I tossed in a salmon fillet on a whim. The skin crisped up like restaurant-quality sear, the flesh stayed silky, and I stood there with my fork, stunned. That same night, I sautéed Swiss chard with garlic because it was wilting in the crisper, and together they made something I've been chasing ever since.

I made this for my sister when she came over after a long day, and she kept tilting her plate to catch every bit of garlicky oil left behind by the chard. She asked if I'd been taking cooking classes, which made me laugh because all I'd done was trust the timing and let the air fryer work its magic. We ate with our fingers, peeling crispy skin off the salmon and dipping it in lemon juice, and she left with the recipe scribbled on the back of a grocery receipt. It's become her go-to for impressing dates, and I take full credit.

Ingredients

• Salmon fillets (skin-on): Skin-on is non-negotiable here because the air fryer turns it into golden, crackling armor while keeping the flesh underneath moist and tender.
• Olive oil: Just enough to help the seasonings stick and encourage that crispy skin without making anything greasy or heavy.
• Sea salt and black pepper: Simple seasoning lets the salmon speak for itself, and flaky sea salt on top at the end adds a gentle crunch.
• Smoked paprika: Optional, but it adds a subtle warmth and a hint of campfire that plays beautifully with the richness of the fish.
• Lemon wedges: Bright, sharp, essential for cutting through the fat and waking up every bite with a little acidic zing.
• Swiss chard: Earthier and heartier than spinach, it holds up to heat without turning to mush and has a slight bitterness that balances the rich salmon.
• Garlic cloves: Minced fresh garlic blooms in hot oil and perfumes the chard in a way that powdered stuff never could.
• Crushed red pepper flakes: A pinch brings gentle heat that lingers just long enough to keep things interesting without overwhelming the dish.

Instructions

Prep the salmon:

Pat the fillets completely dry with paper towels because any moisture will steam instead of crisp. 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 about 3 minutes. This ensures even cooking and helps the skin start crisping the moment the salmon goes in.

Cook the salmon:

Place the fillets skin-side up in the basket, giving them a little space so air can circulate. Cook for 7 to 9 minutes depending on thickness, until the skin is bronzed and crackling and the flesh flakes easily when nudged with a fork.

Sauté the garlic:

While the salmon cooks, warm olive oil in a large skillet over medium heat and add minced garlic. Let it sizzle and turn fragrant for about 30 seconds, stirring so it doesn't brown too fast.

Wilt the chard:

Toss in the chopped Swiss chard and stir it around with the garlic, letting it wilt down for 2 to 3 minutes. Season with salt, pepper, and a pinch of red pepper flakes if you want a little kick.

Plate and serve:

Spread the garlicky chard on two plates, nestle the crispy salmon on top, and tuck lemon wedges alongside. Squeeze the lemon over everything right before you eat.

Pin it

The first time I served this to friends, one of them scraped the skillet clean with a piece of bread, chasing the last traces of garlicky oil and chard. She looked up sheepishly and said it tasted like something her grandmother used to make, which is maybe the highest compliment food can get. That night, the salmon became less about the fish itself and more about the ritual of sharing something simple and honest around a table that smelled like lemon and smoke.

Choosing Your Salmon

I used to grab whatever salmon was on sale, but after a few dry, pale fillets, I learned to look for deep color and firm flesh that bounces back when pressed. Wild-caught has a leaner, more assertive flavor, while farmed is richer and more forgiving if you slightly overcook it. Either works beautifully here, but buy from a fishmonger you trust and don't be shy about asking when it came in.

Swapping the Greens

Swiss chard has a sturdy, slightly mineral quality I love, but I've made this with baby spinach when that's all I had, and it worked just fine with a shorter cook time. Kale is another great option if you massage it first or let it wilt a bit longer in the pan. The key is using something leafy that won't turn to soup and can stand up to garlic and heat without losing its soul.

Serving Suggestions

This meal feels complete as-is, 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 cuts through the richness and makes the whole thing feel a little more special, even on a Tuesday.

• Serve with a side of wild rice or quinoa if you want something more substantial to soak up the garlicky oil.
• Add a drizzle of good balsamic reduction over the chard for a sweet, tangy contrast that deepens the flavors.
• Leftover salmon is incredible flaked into a grain bowl the next day with avocado and a soft-boiled egg.

Pin it

This dish taught me that good cooking doesn't have to be complicated or precious, just intentional and a little bit brave. Make it once, and I promise it'll become one of those recipes you reach for without thinking, the kind that feels like home even when you're cooking it for the first time.

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 cooking time of 7-9 minutes at 400°F works for fillets that are about 1 inch thick.

→ Can I use frozen salmon fillets?

Yes, but make sure to fully thaw and pat them completely dry before cooking. Excess moisture will prevent the skin from crisping properly in the air fryer.

→ What can I substitute for Swiss chard?

Baby spinach, kale, or collard greens work well as substitutes. Adjust cooking time accordingly, as spinach wilts faster than chard while kale may need a bit longer.

→ How do I get the crispiest salmon skin?

Pat the salmon completely dry with paper towels before cooking, place it skin-side up in the air fryer, and avoid overcrowding the basket. The dry surface and proper air circulation are key to crispy skin.

→ Can I make this for more servings?

Absolutely. Just ensure you don't overcrowd the air fryer basket. You may need to cook the salmon in batches to maintain proper air circulation and achieve crispy skin on all fillets.

→ What sides pair well with this dish?

Consider quinoa, cauliflower rice, roasted sweet potatoes, or a light citrus salad. The dish is already complete with the Swiss chard, but these add variety and extra nutrients.