Save My air fryer sat on the counter for weeks before I actually used it for something beyond reheating leftovers. Then one Tuesday, I pulled out two salmon fillets and thought, why not? The skin came out impossibly crisp in under ten minutes, and I realized I'd been overthinking weeknight dinners the whole time. Paired with garlicky Swiss chard that wilts in a skillet while the fish cooks, this became the meal I make when I want something that tastes impressive but feels effortless.
I cooked this for my mom last spring when she was visiting, and she kept asking what restaurant I'd ordered from because she couldn't believe the salmon's skin was that crispy. I pointed at the air fryer with a grin, and she made me promise to text her the recipe before she left. Now she sends me photos of her attempts, and I've become the unlikely air fryer evangelist in my family.
Ingredients
- Salmon fillets (5–6 oz each, skin-on): Keeping the skin on is non-negotiable here—it's what gets gorgeously crispy and keeps the fish moist inside, plus salmon skin is full of omega-3s.
- Olive oil: A light coating on the salmon prevents sticking and helps the seasoning adhere; use good quality if you have it.
- Sea salt and black pepper: Season only the flesh side so you're not doubling up on saltiness when the skin renders its own seasoning.
- Smoked paprika: This optional addition adds a subtle depth that makes people ask what your secret ingredient is.
- Lemon wedges: Fresh lemon is the salmon's best friend—it brightens everything and feels like an automatic restaurant touch.
- Swiss chard (about 8 oz): The stems take longer to cook than the leaves, so trim them off and chop them separately if you want everything tender at the same time.
- Garlic cloves: Minced fresh garlic blooms in hot oil and infuses the chard with warmth and flavor in just seconds.
- Crushed red pepper flakes: Just a whisper of heat plays beautifully against the delicate salmon and earthy greens.
Instructions
- Dry and oil your salmon:
- Pat those fillets completely dry with paper towels—this is the one step that guarantees crispy skin. Brush both sides lightly with olive oil, then season only the flesh side with salt, pepper, and paprika if you're using it.
- Get your air fryer ready:
- Preheat to 400°F for three minutes so the basket is hot and ready to go the moment you lay down those fillets.
- Cook the salmon:
- Place fillets skin-side up in the basket and let them sit undisturbed for 7–9 minutes depending on thickness. You'll know it's done when the skin sounds crispy when you tap it and the flesh flakes away from the skin easily with a fork. Let it rest for two minutes after cooking—this keeps it juicy.
- Build your greens while the fish cooks:
- Heat oil in a skillet over medium heat, add your minced garlic, and let it perfume the pan for about 30 seconds until your kitchen smells amazing. Toss in the Swiss chard and stir constantly for 2–3 minutes just until the leaves lose their stiffness but still have some body.
- Season and plate:
- Taste the chard and add salt, pepper, and red pepper flakes to your preference. Pile the chard on a plate, crown it with salmon skin-side up, and set those lemon wedges nearby for squeezing.
Save There's something about serving a meal that feels restaurant-quality from your own kitchen that changes the mood at the table. My partner actually put his phone down that first Tuesday we had this, and we just talked and ate without distraction—which, in our house, is basically a declaration of how good the food is.
Why the Air Fryer Wins Here
Air fryers get a lot of hype, but for salmon specifically, they genuinely shine. The circulating hot air crisps the skin from all angles without you having to flip or babysit the pan, and there's almost no splashing oil or lingering fishy smell in your kitchen afterward. It feels like cheating in the best way possible.
Making It Your Own
This recipe is flexible enough to bend to what you have on hand. Swap spinach or kale for the Swiss chard, add a touch of Dijon mustard under the paprika, or finish everything with a drizzle of balsamic vinegar if you're feeling fancy. I've even added capers and drained caperberries on top, and it turned into something entirely different but equally satisfying.
The Perfect Pairing
If you're opening a bottle, a crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness of the salmon and echoes the brightness of the lemon. But honestly, this is also the kind of meal that tastes just as good with sparkling water and a slice of lemon if you want to keep things simple.
- You can prep your chard and garlic ahead of time and store them in the fridge—assembly takes literally five minutes.
- Salmon tastes best served immediately, so time your plating so everything hits the plate warm.
- Leftover salmon makes incredible salad the next day, though somehow there never is any.
Save This meal has become my go-to when I want to feel like I've got my life together without actually trying that hard. It's the kind of dinner that makes you understand why people get obsessed with cooking.
Recipe FAQ
- → 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 separate into flakes when gently pressed.
- → Can I use frozen salmon fillets?
Yes, but thaw them completely first and pat thoroughly dry. 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.
- → How do I achieve extra crispy skin?
Ensure the salmon is completely dry before cooking, place it skin-side up in the air fryer, and avoid overcrowding the basket to allow proper air circulation.
- → Can I make this for more servings?
Yes, but cook salmon in batches to avoid overcrowding. The Swiss chard can easily be doubled in a larger skillet without adjusting cooking time.
- → What temperature should the air fryer be set to?
Preheat to 400°F for optimal results. This high temperature creates the crispy skin while keeping the interior moist and tender.