Pin It My air fryer sat unused for months until a friend texted me a photo of salmon with shatteringly crisp skin. I was skeptical—how could circulating air compete with a screaming hot skillet? But one rainy Wednesday, I gave it a shot with two fillets and a bundle of Swiss chard I'd grabbed on impulse. The skin crackled like parchment, the flesh stayed tender, and I became a convert on the spot.
I made this for my sister during her visit last spring, and she kept asking why restaurant salmon never tasted this good. I think it's because home cooks can control the heat and timing so precisely with an air fryer. We sat on the porch with lemon wedges and cold wine, and she admitted she might finally buy one herself.
Ingredients
- Salmon fillets (skin-on): Skin-on is essential here because the air fryer transforms it into a crispy, golden layer that rivals chicharrón, and it protects the flesh from drying out.
- Olive oil: Just enough to help the seasoning stick and encourage browning without making the fish greasy.
- Sea salt: Enhances the natural sweetness of the salmon and draws out a little moisture for better crisping.
- Black pepper: A gentle background heat that doesn't compete with the fish's delicate flavor.
- Smoked paprika: Optional, but it adds a subtle campfire note that makes the dish feel more complex than it really is.
- Lemon wedges: Bright acidity cuts through the richness and wakes up every bite.
- Swiss chard: The slightly bitter, earthy greens balance the fatty salmon beautifully and cook down fast.
- Garlic cloves: Minced fresh garlic infuses the chard with aromatic warmth in under a minute.
- Crushed red pepper flakes: A tiny pinch adds just enough tingle to keep things interesting without overwhelming.
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, then 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. This ensures even cooking and prevents the salmon from sticking to a cold basket.
- Cook Skin-Side Up:
- Place the fillets skin-side up in the basket, leaving space between them for air circulation. Cook for 7 to 9 minutes depending on thickness, until the skin is deeply golden and the flesh flakes with gentle pressure.
- Sauté the Garlic:
- While the salmon cooks, heat olive oil in a large skillet over medium heat and add minced garlic. Stir constantly for about 30 seconds until fragrant and just starting to turn golden.
- Wilt the Swiss Chard:
- Toss in the chopped chard and stir to coat with the garlicky oil. Cook for 2 to 3 minutes, stirring occasionally, until the leaves are tender but still bright green, then season with salt, pepper, and red pepper flakes.
- Plate and Serve:
- Divide the sautéed chard between two plates, place a salmon fillet on top of each mound, and tuck lemon wedges alongside. Squeeze the lemon over everything just before eating for the best burst of flavor.
Pin It The first time I plated this, I didn't expect it to look so restaurant-pretty. The deep green chard against the bronzed salmon skin, the little char marks on the lemon—it felt like I'd leveled up without trying. My neighbor peeked over the fence and asked what smelled so good, and I realized this dish has a way of announcing itself.
Choosing Your Salmon
I've learned to ask the fishmonger which fillets came in that morning and to look for firm, glossy flesh with no gaps or mushiness. Wild-caught has more flavor and firmer texture, but farmed salmon works beautifully too and tends to be more forgiving if you slightly overcook it. Either way, skin-on is non-negotiable for this method.
Working with Swiss Chard
The thick stems take longer to cook than the leaves, so I usually trim them off and save them for another use like pickling or adding to soup. If you want to use them here, chop them finely and add them to the skillet a minute before the leaves. The greens wilt fast, so don't walk away or they'll turn to mush.
Serving and Pairing Ideas
This dish feels complete on its own, but sometimes I'll add a scoop of creamy mashed cauliflower or a handful of roasted baby potatoes on the side. A crisp white wine like Sauvignon Blanc or Pinot Grigio echoes the lemon and cuts through the richness perfectly.
- For a heartier meal, serve over wild rice or farro cooked in vegetable broth.
- A drizzle of tahini thinned with lemon juice adds creamy nuttiness without heaviness.
- Leftovers flake beautifully into a grain bowl the next day with avocado and a soft-boiled egg.
Pin It This recipe taught me that fancy dinners don't require fancy techniques, just good ingredients and a little patience. I hope it becomes one of those dishes you turn to on nights when you want to feel taken care of without much effort.
Recipe Q&A
- → How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and separate into flakes when gently pressed. Cooking time varies with thickness, so check at 7 minutes for thinner fillets.
- → Can I use frozen salmon fillets?
Yes, but thaw them completely first and pat very dry before seasoning. Excess moisture prevents the skin from crisping properly in the air fryer. Allow thawed fillets to come to room temperature for 10 minutes before cooking.
- → What can I substitute for Swiss chard?
Baby spinach, kale, or collard greens work well as substitutes. Spinach wilts faster, so reduce cooking time to 1-2 minutes. Kale and collard greens may need an extra minute to become tender.
- → How do I get extra crispy salmon skin?
Pat the skin completely dry before cooking and ensure it faces up in the air fryer. Don't overcrowd the basket, as this traps steam. A light brush of oil on the skin also helps achieve maximum crispiness.
- → Can I meal prep this dish?
Yes, both components store well separately. Keep cooked salmon and Swiss chard in airtight containers for up to 3 days. Reheat the salmon skin-side up in the air fryer at 350°F for 3-4 minutes to restore crispiness.
- → What sides pair well with this dish?
Cauliflower rice, roasted vegetables, quinoa, or a simple mixed green salad complement this meal nicely. For a heartier option, serve with garlic mashed potatoes or wild rice pilaf.