Save It My air fryer sat unused for months until a Tuesday night when I had exactly twenty minutes before a meeting. I grabbed two salmon fillets from the fridge, tossed some wilted Swiss chard onto the counter, and thought, why not try both at once? The salmon emerged with skin so crisp it shattered like glass, and the chard, quickly sautéed with garlic, turned into something I actually wanted to eat. That rushed dinner became my new default.
I made this for my sister once after she claimed she hated salmon because it always tasted fishy. She finished her plate before I finished mine, then asked if I had more chard hiding somewhere. Now she texts me every few weeks asking what temperature I used, as if the number will somehow change. It wont, but I love that she keeps asking.
Ingredients
- Salmon fillets (skin-on): The skin protects the flesh and crisps beautifully in the air fryer, so dont remove it even if youre tempted.
- Olive oil: Brushing it on the salmon helps the skin bronze and prevents sticking to the basket.
- Sea salt and black pepper: Simple seasoning lets the salmon flavor shine without competing.
- Smoked paprika: Optional but adds a gentle smokiness that makes people think you grilled it outside.
- Lemon wedges: A squeeze of acid cuts through the richness and wakes up every bite.
- Swiss chard: The stems can be tough, so trim them off and save for another use or discard.
- Garlic cloves: Minced fine so they melt into the greens and perfume the whole dish.
- Crushed red pepper flakes: Just a pinch gives the chard a quiet warmth without making it spicy.
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, then season the flesh side with salt, pepper, and smoked paprika if using.
- Preheat the air fryer:
- Set it to 400°F and let it run empty for three minutes. This ensures even cooking and prevents the salmon from sticking.
- Cook the salmon skin-side up:
- Place the fillets in the basket with the skin facing up and cook for seven to nine minutes depending on thickness. The skin will bubble and crisp, and the flesh should flake easily when tested with a fork.
- Rest the fish:
- Remove the salmon and let it sit for two minutes so the juices redistribute. Skipping this step makes the fish drier than it should be.
- Sauté the garlic:
- Heat olive oil in a large skillet over medium heat and add minced garlic, stirring for thirty seconds until fragrant. Dont let it brown or it will turn bitter.
- Wilt the Swiss chard:
- Toss in the chopped chard and stir constantly for two to three minutes until just wilted. Season with salt, pepper, and red pepper flakes to taste.
- Plate and serve:
- Lay the garlicky chard on each plate, top with a crispy-skinned salmon fillet, and tuck lemon wedges alongside. Squeeze the lemon over everything right before eating.
Save It One evening I plated this for a friend who swore she only ate chicken. She stared at the salmon, poked it with her fork, then took a cautious bite. She looked up and said, I think I like fish now. We sat there laughing because sometimes all it takes is crispy skin and a little garlic to change someones mind.
Choosing Your Salmon
I used to buy whatever salmon was on sale until I noticed the difference between wild and farmed. Wild salmon has a firmer texture and deeper flavor, while farmed is fattier and more forgiving if you accidentally overcook it. For this recipe, either works beautifully, but I lean toward wild sockeye when I can find it. If the fillets are thicker than an inch, add an extra minute or two to the cook time.
Working With Swiss Chard
Swiss chard stems are edible but take longer to cook than the leaves, so I always separate them. You can dice the stems and sauté them first, then add the leaves, or save them for a stir-fry later in the week. The leaves themselves cook down to almost nothing, so what looks like a huge pile in the pan becomes just enough for two servings. If you only have baby spinach or kale on hand, use those instead and reduce the cooking time by a minute.
Storing and Reheating
Leftover salmon keeps in the fridge for up to two days, but the skin loses its crispness once it cools. I reheat it gently in the air fryer at 350°F for about three minutes to revive some of that crunch. The chard reheats well in a skillet with a splash of water or broth to loosen it up.
- Store the salmon and chard separately so the greens dont make the fish soggy.
- Squeeze fresh lemon over everything after reheating to brighten the flavors.
- Leftover salmon also flakes beautifully into salads or grain bowls the next day.
Save It This dish taught me that healthy dinners dont have to feel like a compromise. Crispy skin, garlicky greens, and twenty-two minutes from start to finish, thats all you need.
Recipe FAQs
- → How do I get crispy salmon skin in the air fryer?
Pat the salmon fillets completely dry with paper towels before cooking. Place skin-side up in the air fryer basket and cook at 400°F for 7-9 minutes. The dry surface and upward positioning allow the skin to crisp without direct contact with the basket.
- → Can I substitute other greens for Swiss chard?
Yes, baby spinach or kale work wonderfully as alternatives. Spinach wilts faster (1-2 minutes), while kale may need the full 2-3 minutes. Adjust cooking time based on the tenderness of your chosen green.
- → What wine pairs well with this dish?
Dry white wines complement the salmon and chard beautifully. Sauvignon Blanc offers bright, crisp notes, while Pinot Grigio provides a lighter, mineral-driven profile. Both enhance the delicate fish flavors without overpowering the vegetables.
- → How do I know when the salmon is fully cooked?
The salmon is done when the flesh flakes easily with a fork and reaches an internal temperature of 145°F. Cooking time varies with fillet thickness—thinner pieces may finish in 7 minutes, while thicker fillets need closer to 9 minutes.
- → Is this dish suitable for a low-carb diet?
Absolutely. With only 6g of carbohydrates per serving and high protein content (38g), this dish fits perfectly into low-carb and keto meal plans. Both salmon and Swiss chard are nutrient-dense, low-carb staples.
- → Can I prepare the salmon ahead of time?
You can prep the salmon up to 4 hours ahead—pat dry, brush with oil, and season. Keep it refrigerated. Cook just before serving for optimal crispiness. The Swiss chard is best prepared fresh to maintain texture and color.