Pin It The air fryer sat on my counter for weeks before I finally decided to try salmon in it. I'd been nervous about overcooking such an expensive piece of fish, but one Wednesday night with nothing but fillets in the fridge and zero patience for the oven, I gave in. The skin crisped up like restaurant-quality seared salmon, and the flesh stayed so tender I actually laughed out loud. Now it's my go-to method when I want something impressive without the stress.
I made this for my sister when she came over tired from work, skeptical that anything healthy could taste this good. She kept poking at the salmon skin with her fork, amazed it stayed intact and shatteringly crisp. We ate it with cold white wine and talked until the dishes got cold in the sink. It's become our unofficial weeknight ritual when we need to catch up.
Ingredients
- Salmon fillets (skin-on): The skin protects the flesh and turns into a crispy, salty layer in the air fryer, so never remove it before cooking.
- Olive oil: A light coat helps the seasonings stick and encourages that golden, crisp exterior without drying out the fish.
- Smoked paprika: This adds a subtle warmth and a hint of smokiness that makes the salmon taste like it came off a grill.
- Swiss chard: The earthy, slightly bitter greens balance the richness of the salmon and wilt down quickly in a hot pan.
- Garlic cloves: Fresh garlic blooms in the oil and coats every leaf with flavor, so don't skip the quick saute.
- Lemon wedges: A squeeze of brightness at the end cuts through the fat and wakes up every bite.
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.
- Preheat the air fryer:
- Set it to 400°F and let it run empty for 3 minutes. This ensures even cooking and prevents sticking.
- 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 look bubbly and golden, and the flesh should flake easily with a fork.
- Saute the garlic:
- While the salmon cooks, heat olive oil in a large skillet over medium heat and add minced garlic. Stir for about 30 seconds until it smells toasty and fragrant.
- Wilt the chard:
- Toss in the chopped Swiss chard and stir constantly for 2 to 3 minutes until it softens and turns bright green. Season with salt, pepper, and a pinch of red pepper flakes if you like heat.
- Plate and serve:
- Spread the garlicky greens on each plate, lay the crispy salmon on top, and add a lemon wedge on the side. Squeeze it over everything just before eating.
Pin It The first time I served this to guests, I plated it like I'd seen in a magazine, greens fanned out and salmon perched on top with a wedge of lemon balanced on the edge. My friend took one bite and said it tasted like a bistro downtown. That comment made me feel like I'd finally cracked the code to weeknight elegance.
Choosing Your Salmon
I used to grab whatever salmon was on sale, but I learned that thicker fillets hold up better in the air fryer and stay moist inside while the skin crisps. Look for pieces that are about an inch thick at the center, and if they have pin bones, pull them out with tweezers before cooking. Wild-caught salmon has a leaner texture and deeper flavor, while farm-raised tends to be fattier and milder, both work beautifully here.
Getting the Chard Just Right
Swiss chard can be a little intimidating with its thick stems and wide leaves, but it cooks down fast and tastes amazing with garlic. I like to trim the stems completely and save them for another use, since they take longer to soften. If you can only find rainbow chard, it works exactly the same and adds a pop of color to the plate.
Serving and Pairing Ideas
This meal 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 cuts through the richness of the salmon and echoes the brightness of the lemon. If you want to stretch it for more people, serve it over quinoa or wild rice.
- Try rubbing the salmon with a thin layer of Dijon mustard before seasoning for a tangy kick.
- Swap the Swiss chard for baby spinach or kale if that's what you have on hand.
- Finish with a drizzle of good olive oil or a sprinkle of fresh dill right before serving.
Pin It This recipe taught me that healthy dinners don't have to feel like a compromise. It's quick, satisfying, and makes you feel good long after the plate is empty.
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 cooking time of 7-9 minutes depends on the thickness of your fillets.
- → Can I use frozen salmon fillets?
Yes, but thaw them completely first and pat very dry before seasoning. 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—spinach wilts faster while kale may need an extra minute or two.
- → How do I get extra crispy salmon skin?
Make sure to pat the skin completely dry before cooking and place it skin-side up in the air fryer. The circulating hot air will crisp it beautifully without any flipping needed.
- → Can I prepare this dish ahead of time?
The salmon is best cooked fresh, but you can prep the Swiss chard in advance by washing and chopping it. Season the salmon up to an hour before cooking and refrigerate until ready.
- → What sides pair well with this dish?
This meal is complete on its own, but you can add quinoa, roasted potatoes, or cauliflower rice for extra heartiness. A crisp white wine like Sauvignon Blanc complements the flavors beautifully.