Save My air fryer sat unused for weeks until a friend told me it made the crispiest salmon skin she'd ever tasted. I was skeptical, honestly, but one Thursday night I decided to try it with a couple of fillets I had thawing. The skin bubbled and crisped in a way my oven never managed, and I stood there with my fork, amazed at how something so simple had been hiding in plain sight. Now it's my go-to method whenever I want restaurant-quality fish without the fuss.
I made this for my sister when she came over feeling burnt out from work. She sat at the counter while I cooked, and we talked about nothing important while the air fryer hummed. When I plated it, she took one bite and went quiet for a second, then said it tasted like care. I think about that sometimes when I'm cooking for myself, how a good meal can feel like a small act of kindness.
Ingredients
- Salmon fillets (skin-on): The skin is key here, it protects the flesh and crisps up beautifully in the air fryer, so don't remove it.
- Olive oil: Just enough to help the seasoning stick and encourage that golden, crispy finish without making things greasy.
- Sea salt and black pepper: Simple seasoning lets the salmon shine, I learned not to overthink this part.
- Smoked paprika: Optional, but it adds a subtle smokiness that makes the dish feel a little more special without overpowering the fish.
- Lemon wedges: A squeeze of fresh lemon at the end brightens everything and cuts through the richness.
- Swiss chard: I love the slight bitterness and how the leaves wilt down into something tender and almost sweet when cooked with garlic.
- Garlic cloves: Minced and sautéed until fragrant, this is what makes the chard irresistible.
- Crushed red pepper flakes: A tiny pinch adds warmth without heat, but you can skip it if you prefer things mild.
Instructions
- Prep the salmon:
- Pat the fillets completely dry with paper towels, moisture is the enemy of crispy skin. Brush both sides with olive oil and 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 step 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 if possible. Cook for 7 to 9 minutes depending on thickness, the skin should be golden and crackling, and the flesh should flake easily when you test it 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 incredible but hasn't browned.
- Wilt the Swiss chard:
- Toss in the chopped chard and stir it around with the garlic, cooking for 2 to 3 minutes until the leaves are tender but still have a little bite. Season with salt, pepper, and red pepper flakes to taste.
- Plate and serve:
- Pile the garlicky chard onto plates, rest the crispy salmon on top, and serve with lemon wedges on the side. Squeeze the lemon over everything just before you take your first bite.
Save One night I served this with a glass of cold Sauvignon Blanc, and it felt like I'd managed to carve out a little luxury in the middle of an ordinary week. The lemony brightness of the wine echoed the citrus on the plate, and I realized that sometimes the best meals aren't the complicated ones, they're the ones that remind you to slow down. This dish has become my reminder that taking care of yourself doesn't have to be elaborate.
What to Serve It With
I usually keep it simple with a side of roasted baby potatoes or a scoop of quinoa to soak up any lemony pan juices. Sometimes I'll add a crisp green salad with a light vinaigrette, or if I'm feeling indulgent, a small portion of creamy mashed cauliflower. The salmon and chard are flavorful enough that you don't need much else, but a glass of chilled white wine really does make it feel like a proper meal.
Swaps and Substitutions
If you can't find Swiss chard, baby spinach or lacinato kale work beautifully, just adjust the cooking time since spinach wilts faster. You can also swap the salmon for arctic char or even a firm white fish like halibut, though the cooking time might vary slightly. For a bit more richness, I've rubbed the salmon with a thin layer of Dijon mustard before seasoning, and it adds a tangy depth that pairs wonderfully with the greens.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, though the skin won't stay as crispy. I like to reheat the salmon gently in the air fryer at 350°F for about 3 minutes to revive some of that crunch, while the chard reheats quickly in a skillet with a splash of water. If you're meal prepping, cook the salmon and greens separately and store them that way so everything stays at its best.
- Store the salmon and chard in separate containers to maintain texture.
- Reheat salmon in the air fryer for a few minutes to bring back the crispy skin.
- The chard reheats best on the stovetop with a tiny bit of moisture to keep it from drying out.
Save This recipe has taught me that weeknight cooking doesn't have to mean compromise. With the right technique and a little attention, you can have something that tastes special without spending hours in the kitchen.
Saffron Brook Recipe Q&As
- → 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, with crispy golden skin on top.
- → 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 beautifully. Spinach wilts faster, so reduce cooking time to 1-2 minutes. Kale may need an extra minute or two.
- → How do I get extra crispy salmon skin?
Ensure the skin is completely dry before cooking, brush with oil, and place skin-side up in the air fryer. Avoid overcrowding the basket to allow proper air circulation.
- → Can I meal prep this dish?
Yes, but store components separately. The salmon keeps for 3 days refrigerated and reheats well. Cook the Swiss chard fresh for best texture, as it can become watery when stored.
- → What sides pair well with this meal?
Quinoa, cauliflower rice, roasted potatoes, or a simple mixed green salad complement this dish nicely while keeping it light and nutritious.