Save My air fryer sat unused for months until a weeknight when I had fresh salmon and zero patience for preheating the oven. I tossed the fillet in, skin-side up, crossed my fingers, and walked away. Seven minutes later, the skin shattered like glass under my fork, and the flesh beneath was buttery and pink. I stood at the counter eating it straight from the basket, astonished that something so simple had eluded me for so long.
I made this for my sister on a Sunday afternoon when she swore she hated cooked greens. She eyed the chard suspiciously, took one bite with the salmon, and went back for seconds without a word. By the end of the meal, she was using her fork to chase down every last garlicky leaf on her plate. Sometimes you don't need to convince people, you just need to feed them well.
Ingredients
- Salmon fillets (skin-on): The skin protects the flesh and crisps beautifully in high heat, so never remove it before cooking.
- Olive oil: Helps the skin crisp and keeps the salmon from sticking, use enough to coat but not drown.
- Sea salt and black pepper: Simple seasoning lets the salmon shine, and a light hand is all you need.
- Smoked paprika: Optional but adds a subtle warmth and color that makes the fillet look and taste more intentional.
- Lemon wedges: A squeeze of acid at the end cuts through the richness and wakes up every bite.
- Swiss chard: Earthy, slightly bitter, and sturdy enough to hold up to a hot pan without turning to mush.
- Garlic cloves: Minced fine and sautéed just until fragrant, they become sweet and mellow in seconds.
- Crushed red pepper flakes: A pinch brings gentle heat without overpowering the greens.
Instructions
- Prep the salmon:
- Pat the fillets completely dry with paper towels, then brush both sides with olive oil and season the flesh side with salt, pepper, and smoked paprika. Dry skin is the secret to crispness, so don't skip this step.
- Preheat the air fryer:
- Set it to 400°F and let it run empty for 3 minutes. A hot basket from the start ensures even cooking and prevents sticking.
- Cook the salmon:
- Place fillets skin-side up in the basket and cook for 7 to 9 minutes depending on thickness. The skin should be dark and crisp, and the flesh should flake easily when tested with a fork.
- Sauté 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 golden, then immediately add the chard to stop it from burning.
- Wilt the chard:
- Toss the chopped leaves with the garlic and cook for 2 to 3 minutes, stirring often, until just wilted but still bright. Season with salt, pepper, and red pepper flakes to taste.
- Plate and serve:
- Spread the garlicky chard on two plates, top each with a crispy salmon fillet, and serve with lemon wedges on the side. Squeeze the lemon over everything just before eating.
Save The first time I served this to guests, I plated it quickly and hoped for the best. One friend lifted the salmon with her fork, and the skin crackled audibly across the table. She looked at me like I'd performed magic, and I didn't tell her it was just seven minutes in a machine I barely understood. That crisp skin became my party trick, and this dish became my go-to when I wanted to look competent without breaking a sweat.
Choosing Your Salmon
I used to buy whatever salmon was on sale, but I learned that thicker fillets hold up better in the air fryer and stay moister inside. Look for pieces that are uniform in thickness so they cook evenly, and always check that the skin is intact and scaled. Wild-caught has more flavor, but farmed salmon works beautifully here and tends to be fattier, which means more forgiveness if you accidentally overcook it by a minute.
Working with Swiss Chard
Swiss chard wilts down dramatically, so a bunch that looks huge in your hands will shrink to almost nothing in the pan. The leaves cook faster than the stems, which is why I trim the thick parts away and save them for another use, like pickling or adding to soup. If your chard is very fresh and the stems are tender, chop them small and give them a head start in the garlic oil before adding the leaves.
Serving and Pairing Ideas
This dish is rich enough to stand on its own, but I sometimes serve it with a scoop of couscous or a slice of crusty bread to soak up any lemony juices left on the plate. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the fat and complements the garlic without competing. If you want to stretch it for more people, double the chard and serve the salmon over a larger bed of greens with roasted potatoes on the side.
- Add a drizzle of tahini or a dollop of Greek yogurt for creaminess.
- Toss in a handful of cherry tomatoes with the chard for a pop of sweetness.
- Swap smoked paprika for za'atar or everything bagel seasoning for a different flavor direction.
Save This recipe taught me that weeknight dinners don't have to be complicated to feel special. A hot air fryer, good fish, and a bunch of greens are all you need to make something that tastes like you care.
Recipe FAQs
- → How do I know when the salmon is done cooking?
The salmon is done when the flesh flakes easily with a fork and reaches an internal temperature of 145°F. 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 and pat very dry with paper towels. 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 slightly as spinach wilts faster than Swiss chard.
- → Should I place salmon skin-side up or down in the air fryer?
Place the salmon skin-side up to achieve maximum crispiness. The hot air circulation crisps the skin perfectly while keeping the flesh moist and tender.
- → How do I prevent the salmon from sticking to the air fryer basket?
Brush the salmon with olive oil before cooking and ensure the air fryer basket is clean. You can also lightly spray the basket with cooking spray before adding the fish.
- → Can I make this dish ahead of time?
Salmon is best served fresh for optimal texture and crispiness. However, you can prep the Swiss chard in advance and store it in the refrigerator, then cook both components just before serving.