Pin This I used to think achieving restaurant-quality salmon at home was out of reach until my neighbor mentioned her air fryer obsession. One rainy Tuesday, I decided to test it with a couple of fillets I had defrosting, and the skin came out so shatteringly crisp I actually laughed out loud in my kitchen. The flesh stayed tender and buttery, nothing like the rubbery disasters I'd made in a pan before. Now it's my go-to method whenever I want something quick but impressive enough to feel like I'm treating myself.
The first time I made this for my sister, she'd just finished a long shift and was too tired to even think about dinner. I plated the salmon over the greens, squeezed lemon over the top, and watched her face change from exhausted to genuinely surprised. She asked if I'd taken a cooking class, which made me grin because it was honestly one of the easiest things I'd ever put together. That night it became clear that simple ingredients, when treated right, can feel like a small celebration.
Ingredients
- Salmon fillets (skin-on): The skin protects the flesh and crisps up like a chip in the air fryer, so don't remove it.
- Olive oil: A light brush helps the seasoning stick and encourages that golden, crispy finish.
- Sea salt and black pepper: Simple seasoning lets the natural richness of the salmon shine through.
- Smoked paprika: Optional but adds a subtle warmth and depth without overwhelming the fish.
- Lemon wedges: A bright squeeze at the end cuts through the richness and wakes up every bite.
- Swiss chard: Sturdy enough to hold up to sauteing but tender once wilted, with a slightly earthy sweetness.
- Garlic cloves: Minced fresh garlic transforms the greens into something aromatic and craveable.
- Crushed red pepper flakes: Just a pinch adds a gentle heat that plays nicely with the lemon.
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 if using.
- 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 moment it hits the basket.
- Cook the salmon:
- Place the fillets skin-side up in the basket, leaving space between them for air circulation. Cook for 7 to 9 minutes depending on thickness, until the skin is deeply golden and the flesh flakes easily with a fork.
- Saute the garlic:
- While the salmon cooks, warm olive oil in a large skillet over medium heat and add minced garlic. Stir for about 30 seconds until it smells fragrant and just starts to turn golden.
- Wilt the Swiss chard:
- Toss in the chopped chard and stir constantly for 2 to 3 minutes until the leaves soften and collapse. Season with salt, pepper, and a pinch of red pepper flakes to taste.
- Plate and serve:
- Spoon the garlicky greens onto plates, nestle the salmon on top with the crispy skin facing up, and finish with a generous squeeze of fresh lemon. Serve immediately while everything is hot.
Pin This I remember plating this on a weeknight when I was too drained to care about presentation, yet it still looked like something from a magazine. My partner walked in, saw the crispy-skinned salmon resting on a bed of dark greens, and immediately grabbed his phone to take a picture. It reminded me that you don't need hours or fancy techniques to make food that feels special, just a handful of good ingredients and a little attention to detail.
Choosing Your Salmon
I've learned that skin-on fillets are worth seeking out because the skin acts like a protective barrier and crisps beautifully in the air fryer. Look for bright, firm flesh with no fishy smell, and if you can, ask the fishmonger to leave the skin on even if it's not displayed that way. Wild-caught salmon has a deeper flavor, but farmed works perfectly fine and is often more budget-friendly. Pat it dry as soon as you get home and season it right before cooking for the best results.
Working with Swiss Chard
Swiss chard can look intimidating with its thick stems and sprawling leaves, but it's one of the easiest greens to cook once you get the hang of it. I usually trim off the tough bottom inch of the stems and then roughly chop the leaves, letting them fall into big, uneven pieces. The stems take longer to cook, so if you want to use them, slice them thin and add them to the pan a minute before the leaves. The leaves wilt down to almost nothing, so don't be shy about piling them into the skillet.
Serving and Pairing Ideas
This dish is satisfying 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 complements the lemon beautifully. If you're meal prepping, the salmon reheats well in a 350°F oven for a few minutes, though the skin won't stay quite as crispy.
- Try a drizzle of balsamic glaze over the greens for a touch of sweetness.
- Swap the Swiss chard for baby spinach or kale if that's what you have on hand.
- A thin smear of Dijon mustard on the salmon before seasoning adds a lovely tang.
Pin This This meal has become my answer to those evenings when I want something nourishing without spending an hour in the kitchen. It's proof that a little heat, good timing, and respect for simple ingredients can turn dinner into something you actually look forward to.
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 flesh should appear opaque and the skin should be crispy.
- → Can I use frozen salmon fillets?
Yes, but make sure to thaw them completely first and pat them very dry with paper towels before seasoning. Excess moisture will prevent the skin from crisping properly.
- → 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 while kale may need an extra minute.
- → Why should the salmon be placed skin-side up in the air fryer?
Placing the skin side up allows direct heat to crisp the skin perfectly while the flesh cooks gently from underneath, preventing it from drying out.
- → How can I add more flavor to this dish?
Try rubbing the salmon with Dijon mustard before seasoning, add fresh herbs like dill or parsley, or finish with a squeeze of fresh lemon juice and a drizzle of high-quality olive oil.
- → Can I cook both salmon fillets at once in the air fryer?
Yes, as long as they fit in a single layer without touching. Overcrowding will prevent proper air circulation and affect the crispiness of the skin.