Air Fryer Salmon and Swiss Chard

I was skeptical the first time someone told me to cook salmon skin-side up in the air fryer. It felt backward, like I was breaking some unspoken kitchen rule. But one Tuesday night, exhausted and craving something fast and healthy, I decided to trust the process. The result was a revelation: golden, crackling skin that shattered like glass under my fork, and flesh so tender it barely needed chewing. I've been hooked ever since.

I made this for my sister during one of her visits, and she couldn't stop talking about the texture of the salmon skin. She'd always peeled it off before, thinking it was rubbery and bland. Watching her take that first bite and pause mid-chew, eyes widening, was one of those quiet victories you don't forget. Now she asks me to make it every time she's in town.

Ingredients

• Salmon fillets (skin-on): The skin is your secret weapon here, it crisps up beautifully in the air fryer and adds a satisfying crunch that balances the tender flesh.
• Olive oil: A light coating helps the seasoning stick and encourages that golden, crispy finish without making the fish greasy.
• Sea salt and black pepper: Simple seasonings let the natural richness of the salmon shine through without overpowering it.
• Smoked paprika: This adds a subtle warmth and depth, though you can skip it if you prefer a cleaner, more straightforward flavor.
• Lemon wedges: A bright squeeze at the end cuts through the richness and wakes up every bite.
• Swiss chard: The slightly bitter, earthy greens turn sweet and tender when sautéed, and they hold up beautifully under the salmon.
• Garlic cloves: Minced and sautéed until fragrant, garlic transforms the chard into something you'd happily eat on its own.
• Crushed red pepper flakes: Just a pinch adds a gentle heat that lingers without overwhelming the delicate fish.

Instructions

Prep the salmon:

Pat those 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 a dusting of smoked paprika if you're using it.

Preheat the air fryer:

Set it to 400°F and let it run empty for about 3 minutes. This ensures even cooking and helps the skin crisp up from the first second it hits the basket.

Air fry the salmon:

Place the fillets skin-side up in the basket, giving them a little space so air can circulate. Cook for 7 to 9 minutes depending on thickness, the skin should be deeply golden and the flesh should flake easily when nudged with a fork.

Sauté the garlic:

While the salmon cooks, warm 2 teaspoons of olive oil in a large skillet over medium heat. Toss in the minced garlic and let it sizzle for about 30 seconds until it smells like heaven but hasn't turned brown.

Wilt the chard:

Add the chopped Swiss chard to the skillet and toss it around with tongs, letting it collapse into the garlicky oil. Cook for 2 to 3 minutes until tender, then season with salt, pepper, and a pinch of red pepper flakes.

Plate and serve:

Spoon the sautéed chard onto two plates, lay the crispy salmon on top, and tuck a lemon wedge alongside. Squeeze it over everything just before you dig in.

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One evening, I served this to a friend who claimed she hated cooked greens. She eyed the chard suspiciously, poked at it with her fork, then took a tentative bite. By the end of the meal, her plate was spotless and she asked for the recipe. Sometimes all it takes is a little garlic and good timing to change someone's mind.

Choosing Your Salmon

I always look for fillets that are bright, firm, and smell like the ocean, not fishy or sour. Skin-on is non-negotiable for this recipe, and if you can find wild-caught, the flavor is worth the extra couple of dollars. Thickness matters too, thinner fillets cook faster, so adjust your time accordingly and check early to avoid overcooking.

Making It Your Own

If Swiss chard isn't your thing, baby spinach or kale work just as well, though spinach wilts faster so keep an eye on it. A smear of Dijon mustard on the salmon before seasoning adds a tangy kick that I love, especially in cooler months. You can also swap the smoked paprika for cumin or coriander if you want to take the flavor in a different direction.

Serving and Pairing

This dish is light enough that it doesn't need much on the side, maybe some roasted baby potatoes or a slice of crusty bread to soak up any lemony juices. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the richness of the salmon without overpowering it. If you're not into wine, sparkling water with a twist of lemon does the job beautifully.

• Serve immediately while the skin is still crackling.
• Leftovers can be gently reheated, but the skin won't be as crisp the second time around.
• A sprinkle of fresh dill or parsley over the top adds a bright, herby finish.

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This recipe has become my go-to whenever I need something that feels special but doesn't require much effort. It's proof that simple ingredients, treated right, can turn an ordinary Tuesday into something worth savoring.

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 be opaque and slightly pink in the center.

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

→ Why should I place the salmon skin-side up?

Positioning skin-side up allows the hot air to circulate directly on the skin, creating maximum crispiness while keeping the flesh moist and tender underneath.

→ How do I prevent the Swiss chard from becoming soggy?

Cook it quickly over medium heat, stirring frequently, and remove from heat as soon as it wilts. Overcooking will release too much water and make it mushy.

→ Can I add other seasonings to the salmon?

Absolutely. Try garlic powder, lemon zest, Italian herbs, or a touch of Dijon mustard before seasoning for extra flavor depth.