Air Fryer Salmon Swiss Chard

My air fryer sat untouched for months until a friend challenged me to cook salmon in it without drying it out. I was skeptical, convinced only a hot pan could deliver that crispy skin I craved. But one weeknight, exhausted and craving something fast yet satisfying, I gave in. The salmon emerged with skin so crackling-crisp it shattered under my fork, while the flesh stayed tender and buttery. I've never looked back.

I made this for my sister during her first week back from the hospital, when she needed something light but full of flavor. She sat at my counter, quiet and tired, and watched me toss the chard with garlic. When she tasted it, she smiled for the first time in days. Food has a way of saying things words can't.

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: Brushing the salmon with oil helps the seasoning stick and encourages that golden, crackling skin you're after.
• Sea salt and black pepper: Simple seasoning lets the natural richness of the salmon shine without competing flavors.
• Smoked paprika: This is optional but adds a subtle warmth and depth that makes the fish taste like it came off a cedar plank.
• Lemon wedges: A bright squeeze at the end cuts through the richness and wakes up every flavor on the plate.
• Swiss chard: Choose bunches with vibrant green leaves and firm stems, they wilt down fast and taste sweeter than kale.
• Garlic cloves: Fresh garlic, minced just before cooking, releases its fragrance into the oil and coats every leaf with flavor.
• Crushed red pepper flakes: A pinch brings gentle heat that plays well with the earthy greens without overwhelming the salmon.

Instructions

Prep the salmon:

Pat the fillets completely dry with paper towels, moisture is the enemy of crispy skin. 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 from the first second the salmon goes in.

Cook the salmon skin-side up:

Place the fillets in the basket with the skin facing up, this lets the hot air crisp it perfectly. Cook for 7 to 9 minutes depending on thickness, then let them rest for 2 minutes before serving.

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 it smells toasty and golden, but not browned.

Wilt the Swiss chard:

Toss in the chopped chard and stir it through the garlic oil, cooking for 2 to 3 minutes until just wilted. Season with salt, pepper, and a pinch of red pepper flakes for a gentle kick.

Plate and serve:

Spread the garlicky chard on each plate, lay the crispy salmon on top, and tuck lemon wedges alongside. Squeeze the lemon over everything just before you take the first bite.

Save

One evening I plated this dish for a date who claimed they hated cooked greens. They ate every last leaf of chard, then asked for the recipe. Sometimes all it takes is a little garlic and the willingness to try something in a new way.

Choosing Your Salmon

Look for fillets with firm, glossy flesh and skin that isn't slimy or dull. Wild-caught salmon has a deeper color and richer flavor, but farmed works beautifully too if it's fresh. If your fillets are uneven in thickness, tuck the thinner tail end under itself so everything cooks at the same rate.

Swapping the Greens

Swiss chard has a mild, slightly sweet flavor that pairs perfectly with salmon, but baby spinach or chopped kale work just as well. Spinach wilts faster, so cut the cooking time to about a minute. Kale takes a bit longer and benefits from a splash of water or broth to help it soften without browning.

Serving and Pairing Ideas

This dish feels complete on its own, but a scoop of quinoa or a slice of crusty sourdough makes it more filling. A crisp white wine like Sauvignon Blanc or Pinot Grigio echoes the brightness of the lemon and balances the richness of the fish.

• Try a drizzle of tahini or a dollop of Greek yogurt mixed with lemon zest for extra creaminess.
• Leftover salmon flakes beautifully into a grain bowl or salad the next day.
• If you want more vegetables, roasted cherry tomatoes or steamed asparagus fit right in.

Save

This recipe taught me that healthy doesn't have to mean bland or boring. With the right technique and a little care, a weeknight dinner can feel like something worth celebrating.

Recipe FAQs

→ How do I know when the salmon is done cooking?

The salmon is done when the skin is crispy and the flesh flakes easily with a fork. It should reach an internal temperature of 145°F and appear opaque throughout.

→ Can I use frozen salmon fillets?

Yes, but make sure to thaw them completely and pat very 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 as needed since spinach wilts faster than chard.

→ Why is my salmon skin not getting crispy?

Make sure to pat the salmon completely dry before cooking and place it skin-side up in the air fryer. Moisture is the enemy of crispy skin.

→ Can I prepare this dish ahead of time?

The salmon is best cooked fresh for optimal crispiness. However, you can prep the Swiss chard and season the salmon in advance, then cook both just before serving.

→ What wine pairs well with this dish?

A dry white wine such as Sauvignon Blanc or Pinot Grigio complements the salmon beautifully. The crisp acidity balances the richness of the fish.