Air Fryer Salmon and Swiss Chard

My air fryer sat unused for weeks until a particularly rushed Wednesday when I needed dinner in under half an hour. I grabbed salmon from the fridge, remembered the chard wilting in the crisper, and decided to experiment. The result was so good that my partner looked up mid-bite and asked why we ever bothered with the oven. That crispy skin, the tender flaky flesh, the garlicky greens underneath—it all came together like I'd planned it, even though I was mostly winging it.

I made this for my friend who swore she hated cooked greens, and she cleaned her plate without a word. She later admitted the garlic and the way the chard stayed just barely wilted changed her mind completely. Now she texts me every few weeks asking for the timing again, even though I've sent it three times.

Ingredients

• Salmon fillets (skin-on): The skin protects the flesh and crisps up beautifully in the air fryer, so don't skip it.
• Olive oil: Brushing the salmon helps it brown evenly and keeps the flesh moist during cooking.
• Sea salt and black pepper: Simple seasoning lets the natural flavor of the fish shine through.
• Smoked paprika: Optional, but it adds a subtle warmth and a gorgeous color to the fillets.
• 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 quick cooking, with a slightly mineral taste that pairs perfectly with salmon.
• Garlic cloves: Minced and sautéed until fragrant, they make the whole dish smell like a bistro kitchen.
• Crushed red pepper flakes: Just a pinch adds gentle heat without overpowering the delicate fish.

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 from the moment the salmon goes in.

Cook the salmon:

Place the fillets skin-side up in the basket, leaving space between them. Air fry for 7 to 9 minutes depending on thickness, until the skin is crisp and the flesh flakes easily with a fork.

Sauté the garlic:

While the salmon cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until it smells toasty and golden.

Wilt the chard:

Toss in the chopped Swiss chard and stir constantly for 2 to 3 minutes until just wilted. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.

Plate and serve:

Divide the garlicky chard between two plates, top each with a salmon fillet skin-side up, and serve with lemon wedges on the side. Squeeze the lemon over everything just before eating.

Save

The first time I served this, I plated it with the skin facing down and realized my mistake immediately. Flipping it over revealed that gorgeous, crackly skin, and suddenly the dish looked like something from a magazine. Presentation matters, even on a Tuesday night.

Choosing Your Salmon

Look for fillets that are firm, glossy, and smell like the ocean, not fishy. Skin-on is essential here because it acts as a barrier and crisps up into something almost bacon-like. If you can find wild-caught, it tends to have better texture and flavor, but good farmed salmon works beautifully too.

Timing and Thickness

Thicker fillets closer to an inch will need the full 9 minutes, while thinner pieces around three-quarters of an inch are perfect at 7 minutes. The salmon should still be slightly translucent in the very center when you pull it out, it will finish cooking as it rests. Overcooked salmon turns chalky and dry, so err on the side of caution.

Serving and Pairing Ideas

This dish is complete on its own, but sometimes I'll add a scoop of cauliflower rice or roasted baby potatoes on the side. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the richness of the fish without overwhelming it. If you want to make it feel more special, drizzle a little herb butter or tahini sauce over the top.

• Swap Swiss chard for baby spinach or lacinato kale if that's what you have on hand.
• A thin smear of Dijon mustard under the seasoning adds a subtle tang that's really lovely.
• Leftovers can be flaked over a salad the next day with a lemony vinaigrette.

Save

This recipe taught me that weeknight dinners don't have to be boring or complicated to feel like a treat. Sometimes all you need is good ingredients, high heat, and a little bit of confidence.

Recipe FAQs

→ How do I know when the salmon is done?

The salmon is ready when the skin is crispy and the flesh flakes easily with a fork. Internal temperature should reach 145°F. Cooking time varies based on fillet 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 while kale may need an extra minute or two.

→ Do I need to flip the salmon while cooking?

No, place the fillets skin-side up and leave them undisturbed. This method ensures the skin gets extra crispy while the flesh cooks through perfectly from the heat circulation.

→ Can I prepare this for more servings?

Absolutely. Just ensure the salmon fillets aren't overlapping in the air fryer basket. You may need to cook in batches or use a larger air fryer for multiple servings.

→ How do I prevent the salmon skin from sticking?

Pat the fillets completely dry before brushing with oil. Make sure your air fryer basket is clean and lightly greased. The oil coating helps create a barrier between the skin and the basket.