Air Fryer Salmon Swiss Chard

My air fryer sat untouched for weeks until a friend mentioned she'd been making salmon in hers every Sunday. I was skeptical—how could circulating hot air compete with a screaming hot pan? But one evening after work, too tired to deal with splattering oil and smoke alarms, I gave it a shot. The skin came out shatteringly crisp, the flesh stayed tender, and I didn't have to scrub my stovetop afterward. Now it's my weeknight standard.

I made this for my sister when she visited last spring, convinced she'd judge my air fryer obsession. She took one bite of the crackling skin and immediately asked where I bought mine. We ended up sitting on the back porch with our plates, squeezing lemon over everything and talking until the sun went down. She texted me two days later with a photo of her own air fryer still in the box.

Ingredients

• Salmon fillets (skin-on): The skin protects the delicate flesh and crisps beautifully in the air fryer, so don't remove it even if you usually do.
• Olive oil: A light coating helps the seasoning stick and encourages that golden, crispy skin without any greasiness.
• Sea salt and black pepper: Simple seasonings let the salmon's natural richness shine through without competing flavors.
• Smoked paprika: This adds a subtle warmth and a hint of campfire that pairs perfectly with the fatty fish.
• Lemon wedges: A squeeze of bright acidity cuts through the richness and wakes up every bite.
• Swiss chard: The tender leaves and slightly earthy flavor stand up well to garlic and make a hearty, nutritious base.
• Garlic cloves: Fresh garlic blooms in the hot oil and infuses the greens with aromatic depth in seconds.
• Crushed red pepper flakes: Just a pinch adds gentle heat that lingers pleasantly on your tongue.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

Check price on Amazon

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 helps the skin crisp from the first second it touches the basket.

Cook the salmon:

Place the fillets skin-side up in the basket, leaving space between them for air to circulate. Cook for 7 to 9 minutes depending on thickness, until the skin is deeply golden and the flesh flakes easily when nudged with a fork.

Sauté the garlic:

While the salmon cooks, heat olive oil in a large skillet over medium heat and add the minced garlic. Let it sizzle for about 30 seconds until it smells toasty and fragrant, but pull it off before it browns.

Wilt the Swiss chard:

Toss in the chopped chard and stir constantly for 2 to 3 minutes until the leaves collapse and turn glossy. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.

Plate and serve:

Spoon the garlicky greens onto each plate, nestle the crispy-skinned salmon on top, and tuck lemon wedges alongside. Squeeze the lemon over everything just before eating.

Pin it

The first time I served this to my partner, he ate in silence for a full minute, then looked up and said it tasted like something we'd order at the little bistro downtown. That comment made me realize how much a simple technique shift can elevate everyday ingredients. Now this dish reminds me that good cooking doesn't always mean more steps or fancier tools.

Choosing Your Salmon

Look for fillets with firm, glossy flesh and skin that's intact without tears or gaps. Wild-caught varieties like sockeye or coho have deeper flavor and color, but farmed Atlantic salmon works beautifully too and tends to be more forgiving if you slightly overcook it. If your fillets are thin (under an inch), check them at 7 minutes to avoid drying them out.

Swapping the Greens

Swiss chard has a hearty texture that holds up to high heat, but baby spinach or chopped kale work just as well if that's what you have. Spinach wilts faster, so cut the cooking time to about a minute, and kale needs an extra 30 seconds to soften. I've even used beet greens when I had them left over from roasting beets, and the slight sweetness was a pleasant surprise.

Serving Suggestions

This meal feels complete as-is, but sometimes I'll add a scoop of quinoa or a slice of crusty bread to soak up the garlicky oil from the greens. A crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements the richness of the salmon without overpowering it. If you want a little extra indulgence, a dollop of herbed Greek yogurt or a drizzle of tahini sauce on the side adds creamy contrast.

• Serve with roasted baby potatoes or a simple arugula salad for a more filling plate.
• Leftovers reheat surprisingly well in the air fryer at 350°F for 3 minutes.
• Double the recipe easily, just cook the salmon in batches if your basket is small.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

Check price on Amazon

Pin it

This recipe taught me that weeknight dinners don't have to be a compromise between speed and satisfaction. Keep it simple, let good ingredients do their thing, and you'll end up with something worth sitting down for.

Common Questions

→ 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 appear opaque and separate into flakes when gently pressed.

→ 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 as spinach wilts faster while kale may need an extra minute or two.

→ How do I prevent the salmon skin from sticking?

Make sure the salmon is completely dry before oiling, and place it skin-side up in the air fryer basket. The high heat will render the fat and create a natural non-stick surface.

→ Can I meal prep this dish?

The salmon is best enjoyed fresh for optimal texture, but you can prep the Swiss chard ahead and refrigerate for up to 2 days. Reheat gently and cook salmon fresh when ready to serve.

→ What sides pair well with this dish?

Roasted potatoes, quinoa, cauliflower rice, or a simple mixed greens salad complement the salmon and Swiss chard beautifully without overwhelming the flavors.