Pin it My air fryer sat unused for weeks until a friend asked how I cook salmon without drying it out. I admitted I usually pan-sear it, nervous about the results, but decided to try skin-side up that evening. The skin crisped like a chip while the flesh stayed buttery and moist. Now it's my default method when I want dinner fast and foolproof.
I made this for my sister after her yoga class one Saturday. She's picky about overcooked fish, so I hovered by the air fryer, checking the salmon every minute. When I plated it over the wilted chard and squeezed lemon on top, she looked up and said it was better than the spot we usually go to downtown. That's when I knew this one was a keeper.
Ingredients
- Salmon fillets (skin-on): Skin-on is key here because it protects the flesh and turns beautifully crisp in the air fryer, look for fillets about an inch thick for even cooking.
- Olive oil: A light coating helps the seasoning stick and encourages browning without adding heaviness.
- Sea salt and black pepper: Simple seasoning lets the salmon flavor shine, I like flaky sea salt for a clean finish.
- Smoked paprika: Optional but adds a subtle warmth and color to the fish, regular paprika works too if that's what you have.
- Lemon wedges: A squeeze of fresh lemon at the end brightens everything and cuts through the richness.
- Swiss chard: The stems are tender and the leaves wilt quickly, making it ideal for a fast saute, plus it holds up to garlic without turning mushy.
- Garlic cloves: Minced garlic blooms in olive oil and coats every leaf, giving the greens a savory backbone.
- Crushed red pepper flakes: Just a pinch adds gentle heat that complements the salmon without overwhelming it.
Instructions
- Prep the Salmon:
- Pat the fillets completely dry 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.
- Preheat the Air Fryer:
- Set it to 400°F and let it run empty for 3 minutes. This ensures even heat from the start and helps the skin crisp faster.
- Cook Skin-Side Up:
- Place the salmon skin-side up in the basket, leaving space between fillets if cooking more than one. Cook for 7 to 9 minutes depending on thickness, the skin should look golden and crackly.
- Saute the Garlic:
- While the salmon cooks, warm olive oil in a large skillet over medium heat and add minced garlic. Stir for about 30 seconds until it smells toasty and turns pale gold.
- Wilt the Swiss Chard:
- Toss in the chopped chard and stir constantly for 2 to 3 minutes until the leaves soften and darken. Season with salt, pepper, and red pepper flakes to taste.
- Plate and Serve:
- Spoon the garlicky chard onto plates, nestle the salmon on top skin-side up, and serve with lemon wedges on the side. Squeeze the lemon over everything just before eating.
Pin it The first time I served this to my neighbor, she asked if I'd taken a cooking class. I laughed and told her it was just the air fryer doing the work. She borrowed mine the next week and texted me a photo of her own crispy-skinned salmon. It's become our little trade: I share recipes, she brings me lemons from her tree.
Choosing Your Salmon
I look for fillets that are firm to the touch with bright, moist flesh and no fishy smell. Wild-caught has a deeper color and leaner texture, while farmed is fattier and more forgiving if you slightly overcook it. Either works beautifully here, just make sure the skin is intact and scaled. If the fishmonger offers to remove pin bones, say yes, it saves you a step at home.
Swapping the Greens
Swiss chard has a mild, slightly earthy flavor that doesn't compete with the salmon, but I've used baby spinach, kale, and even bok choy when that's what I had. Spinach wilts in under a minute, so watch it closely. Kale needs an extra minute and benefits from a splash of water to steam it tender. Bok choy adds a subtle sweetness and a nice crunch if you leave the stems slightly crisp.
Serving Suggestions
This dish feels complete on its own, but I sometimes add a scoop of quinoa or a slice of crusty bread to soak up the garlicky oil. Roasted baby potatoes or a simple cucumber salad also work well alongside. If you want to make it feel fancy, drizzle a little balsamic glaze over the chard or scatter fresh dill on the salmon.
- Serve with a chilled glass of Sauvignon Blanc or sparkling water with lemon.
- Leftovers reheat gently in a low oven to keep the skin from getting soggy.
- For meal prep, cook the salmon and store it separately from the greens to preserve texture.
Pin it This recipe taught me that weeknight dinners don't need to be complicated to feel special. A little crispness, a little green, and a squeeze of lemon can turn a regular Tuesday into something worth sitting down for.
Recipe FAQs
- → 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 the skin should be crispy. Cooking time varies based on thickness, typically 7-9 minutes at 400°F.
- → Can I use frozen salmon fillets?
Yes, but thaw them completely first. Pat the fillets thoroughly dry with paper towels to remove excess moisture, which is essential for achieving crispy skin in the air fryer.
- → What can I substitute for Swiss chard?
Baby spinach, kale, or collard greens work well as alternatives. Spinach wilts faster (1-2 minutes), while kale may need an extra minute of cooking time to become tender.
- → How do I prevent the salmon skin from sticking?
Ensure the salmon is completely dry before brushing with oil. Place the fillets skin-side up in the air fryer basket and avoid moving them during cooking. The oil coating also helps prevent sticking.
- → Can I make this ahead of time?
While best served fresh, you can prep the salmon and Swiss chard in advance. Season the salmon and store covered in the refrigerator for up to 4 hours. Wash and chop the chard ahead, then cook both components just before serving.
- → What sides pair well with this dish?
Cauliflower rice, roasted baby potatoes, quinoa, or a simple mixed green salad complement this meal nicely. The lemon wedges provide brightness that ties everything together.