Air Fryer Salmon and Swiss Chard

My air fryer sat untouched for weeks until a friend mentioned she'd been making salmon in hers every Sunday. I was skeptical—how could circulating hot air compete with a sear in cast iron? But one Thursday evening, with a couple of salmon fillets defrosting and no energy to stand over the stove, I decided to try it. The skin crisped up like parchment, and the flesh stayed so tender I actually laughed out loud in my kitchen. Now it's become my weeknight default, especially when I pair it with something green and garlicky like Swiss chard.

I made this for my sister when she visited last spring, and she kept asking what I'd done to make the salmon taste so clean and bright. Honestly, it was just good timing and a squeeze of lemon, but watching her go back for seconds made me realize how much a simple, well-executed dish can feel like a gift. We sat by the open window with our plates, and she told me she'd been intimidated by cooking fish her whole life. By the end of the night, she'd taken a photo of my air fryer settings.

Ingredients

• Salmon fillets (skin-on): Skin-on is non-negotiable here because the air fryer turns it into crispy, golden magic—just make sure they're patted completely dry before you season them.
• Olive oil: A light coating helps the seasoning stick and encourages that beautiful browning without making anything greasy.
• Smoked paprika: This is optional, but it adds a subtle warmth and depth that makes the salmon taste like you put in way more effort than you did.
• Swiss chard: The stems can be tough, so I trim them off and save them for soup—the leaves cook down fast and taste earthy and slightly sweet.
• Garlic cloves: Minced fresh garlic blooms in the hot oil and coats every leaf of chard with flavor, so don't skip this step or use the jarred stuff.
• Lemon wedges: A squeeze right before eating brightens everything and cuts through the richness of the salmon in the best way.

Instructions

Prep the Salmon:

Pat the fillets completely dry with paper towels—any moisture will steam instead of crisp. Brush both sides with olive oil, then season the flesh side with salt, pepper, and a light dusting of smoked paprika.

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 moment the salmon hits the basket.

Cook the Salmon:

Place the fillets skin-side up in the basket, making sure they're not touching. Cook for 7 to 9 minutes depending on thickness—the skin should look bronze and crackly, and the flesh should flake easily with a fork.

Sauté the Garlic:

While the salmon cooks, heat olive oil in a large skillet over medium heat and add the minced garlic. Let it sizzle for about 30 seconds until it smells toasty and fragrant, but don't let it brown.

Wilt the Swiss Chard:

Toss in the chopped chard leaves and stir them around with tongs so they all hit the garlic. They'll wilt down in 2 to 3 minutes—season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Plate and Serve:

Pile the garlicky chard onto plates, lay the salmon on top skin-side up so it stays crisp, and serve with lemon wedges on the side. Squeeze the lemon over everything right before you take your first bite.

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The first time I plated this dish, I remember feeling oddly proud of how colorful it looked—the deep green chard, the pink salmon, the bright yellow lemon. My partner walked in just as I was setting the table and said it looked like something from a magazine. It wasn't fancy, but it felt intentional, like I'd taken care with it. That's the thing about simple food done right—it doesn't need to be complicated to feel special.

Choosing Your Salmon

I always look for fillets that are firm to the touch, with skin that looks shiny and intact. If you can, buy wild-caught—it has a cleaner flavor and a firmer texture that holds up beautifully in the air fryer. Frozen fillets work too, just make sure they're fully thawed and patted bone-dry before you season them. I learned the hard way that even a little surface moisture will ruin the crisp.

Working with Swiss Chard

Swiss chard has thick, fibrous stems that take longer to cook than the tender leaves, so I always separate them. If you want to use the stems, chop them finely and add them to the skillet a minute before the leaves. The leaves themselves are delicate and wilt fast, so don't walk away from the stove once they hit the pan. If you can only find rainbow chard, it works exactly the same and looks even prettier on the plate.

Make It Your Own

This recipe is flexible enough to handle whatever's in your fridge. Swap the Swiss chard for baby spinach, kale, or even bok choy if that's what you have on hand. A thin smear of Dijon mustard on the salmon before seasoning adds a tangy depth that pairs beautifully with the garlic. Sometimes I finish the chard with a splash of white wine or a squeeze of lemon juice for extra brightness.

• Try sprinkling toasted pine nuts or slivered almonds over the chard for a little crunch.
• A drizzle of good balsamic vinegar right before serving adds a sweet, acidic punch that ties everything together.
• If you want more heft, serve this over quinoa, farro, or mashed cauliflower.

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This dish has become one of those meals I turn to when I want to feel grounded and nourished without spending an hour in the kitchen. It's proof that good food doesn't have to be complicated—it just has to be made with a little attention and a lot of heart.

Frequently Asked Questions

→ How do I get crispy salmon skin in the air fryer?

Pat the fillets completely dry with paper towels before cooking, and place them skin-side up in the air fryer. The high heat at 400°F crisps the skin beautifully in 7-9 minutes.

→ Can I use frozen salmon fillets?

Yes, but thaw them completely first and pat very dry. Frozen salmon will release excess moisture and won't crisp properly.

→ 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.

→ How do I know when the salmon is done?

The flesh should flake easily with a fork and reach an internal temperature of 145°F. It should be opaque and slightly firm to the touch.

→ Can I meal prep this dish?

The salmon is best served fresh for optimal skin crispness, but you can prep the Swiss chard ahead and reheat it. Cook salmon just before serving.

→ What sides pair well with this dish?

Quinoa, cauliflower rice, roasted potatoes, or a simple green salad complement the salmon and greens nicely while keeping the meal light.