Air Fryer Salmon and Swiss Chard

My air fryer sat untouched for three months before I finally cracked it open on a rainy Tuesday, determined to make something that didn't involve reheating leftovers. I'd bought salmon on a whim, and the chard was wilting in the crisper drawer. What came out of that basket was a revelation: skin so crisp it shattered like glass, flesh so tender it barely needed a fork. I stood at the counter eating straight from the plate, wondering why I'd waited so long to figure this out.

I made this for my sister when she visited last spring, and she kept asking what I'd done to make the skin taste like that. Nothing special, I told her, just hot air and a little patience. She didn't believe me until I made it again the next night and she watched the whole thing happen. Now she texts me photos of her own air fryer salmon at least once a month, each time with a different green underneath.

Ingredients

• Salmon fillets: Skin-on is essential here because that's where all the crispiness happens, and the skin protects the delicate flesh from drying out in the high heat.
• Olive oil: A light coating helps the skin crisp up and prevents sticking, plus it carries the seasoning into every bite.
• Sea salt and black pepper: Simple seasoning lets the natural flavor of the fish shine through without competing for attention.
• Smoked paprika: This is optional but adds a subtle warmth and depth that makes the salmon taste like it came off a wood-fired grill.
• Lemon wedges: A squeeze of fresh lemon right before eating brightens everything and cuts through the richness of the fish.
• Swiss chard: The stems can be tough, so I trim them off and save them for stock, leaving just the tender, flavorful leaves.
• Garlic cloves: Minced fresh garlic blooms in the hot oil and coats every leaf of chard with that unmistakable aroma.
• Crushed red pepper flakes: Just a pinch adds a gentle heat that wakes up the greens without overwhelming the dish.

Instructions

Prep the salmon:

Pat those fillets completely dry with paper towels because any moisture will steam instead of crisp. Brush both sides with olive oil and season the flesh side generously, leaving the skin plain so it crisps cleanly.

Preheat the air fryer:

Give it a full 3 minutes at 400°F so the basket is screaming hot when the salmon hits it. This jump-start is what creates that initial sear that locks in moisture.

Cook the salmon:

Place the fillets skin-side up in the basket, giving them space so air circulates freely. In 7 to 9 minutes, the skin will puff and crackle, and the flesh will turn opaque and flake at the thickest part.

Sauté the garlic:

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

Wilt the chard:

Toss in the chopped chard and stir it around with the garlic until it collapses into tender, glossy ribbons. Season it well with salt, pepper, and a pinch of red pepper if you like a little kick.

Plate and serve:

Spread the garlicky chard across two plates, nestle the salmon on top with the crispy skin facing up, and tuck lemon wedges alongside. Squeeze the lemon over everything right before you eat.

Save

The first time I served this to someone who claimed they didn't like salmon, I watched them finish every bite and then quietly ask for the recipe. It wasn't about converting anyone, it was just proof that good technique can change how food tastes. That crispy skin, the way the chard soaks up the lemon, it all works together in a way that feels effortless, even though you know exactly what you did to make it happen.

Choosing Your Salmon

I always look for fillets that are firm to the touch and smell like clean ocean water, not fishy or sour. Wild-caught has a deeper color and leaner texture, while farm-raised tends to be fattier and milder, both work beautifully here. If the skin looks dull or the flesh is mushy, keep looking, because fresh fish makes all the difference in a simple recipe like this. I usually grab whatever's on sale and looks bright-eyed at the counter, and it's never let me down.

Swapping the Greens

Swiss chard has this earthy, slightly mineral flavor that I love, but I've made this with baby spinach, kale, and even mustard greens when that's what I had on hand. Spinach wilts faster, so you'll only need about a minute in the pan, while kale takes a bit longer and benefits from a splash of water to steam it tender. The garlic and red pepper adapt to whatever green you choose, so don't stress if chard isn't in season or available.

Serving Suggestions

This dish is complete as-is, but sometimes I'll add a scoop of quinoa or a slice of crusty bread to soak up the garlicky oil left on the plate. A crisp white wine like Sauvignon Blanc or a light Pinot Grigio mirrors the brightness of the lemon and cuts through the richness of the salmon. If you want to stretch it for more people, double the chard and serve it family-style with extra lemon wedges on the side.

• A drizzle of good balsamic vinegar over the chard adds a sweet-tart punch that plays beautifully with the salmon.
• Leftover salmon is excellent cold on a salad the next day, skin and all.
• If you have fresh dill or parsley, a small handful chopped over the top makes it feel even more special.

Save

This recipe taught me that you don't need a complicated method or a long ingredient list to make something that feels impressive. Just good fish, hot air, and a little green underneath, and you've got a meal that tastes like you spent all afternoon in the kitchen.

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. Cooking time may vary from 7-9 minutes depending on fillet thickness.

→ Can I use frozen salmon fillets?

Yes, but make sure to fully thaw and pat them completely 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 all work well. Adjust cooking time as spinach wilts faster while kale may need an extra minute or two.

→ Do I need to flip the salmon while cooking?

No, place the salmon skin-side up and leave it undisturbed. This method ensures perfectly crispy skin while the flesh cooks through evenly from the heat circulation.

→ How should I store leftovers?

Store cooked salmon and Swiss chard separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

→ Can I add other seasonings to the salmon?

Absolutely! Try garlic powder, lemon zest, dill, cajun seasoning, or a touch of Dijon mustard before air frying for different flavor profiles.