Firing up the air fryer means dealing with that initial rush of hot air and the sizzle of the salmon skin hitting the rack. You hear it crackle, watch it puff up a little, then flip it to get that crispy edge on the other side, all while the spinach wilts down quickly in the residual heat.
It’s a no-fuss process—no oil splatters, no oven preheat, just a quick few minutes and you’re watching the textures shift from raw to cooked right in front of you, right in your kitchen.
The crackle of the salmon skin as it hits the hot air, flipping that crispy side, then watching the spinach wilt and shrink—it’s a dance of textures in real time.
Key ingredients and swaps
- Salmon fillet: I like skin-on for that crispy edge, but you can skip it if you prefer a boneless, skinless cut—just adjust cooking time. The smell of roasting fish with a hint of lemon is irresistible.
- Fresh spinach: It wilts fast, so keep it handy. Frozen spinach works in a pinch, just squeeze out excess water to avoid sogginess. The earthy aroma of cooked greens is a nice touch.
- Olive oil: Just a light drizzle—can swap for avocado or even a spray. It helps the skin crisp up and keeps everything from sticking, with a subtle fruity scent.
- Lemon: Brightens the dish, add zest or juice for more zing. If out, a splash of vinegar or a squeeze of lime can do the trick, adding that tangy aroma.
- Garlic powder: Adds depth without fuss, but fresh minced garlic can be used if you want a more pungent, fragrant punch—just watch it so it doesn’t burn.
- Salt and pepper: Basic but crucial. Adjust to taste; a pinch of smoked paprika can add a smoky background if you’re feeling adventurous.
- Optional herbs: Toss in a little dill or parsley for freshness. Dried herbs work too, just sprinkle earlier to let the flavors bloom in the oven’s heat.
Crispy Skin Salmon with Wilted Spinach in Air Fryer
Ingredients
Equipment
Method
- Pat the salmon fillets dry thoroughly with paper towels to ensure crispy skin.
- Sprinkle salt, pepper, garlic powder, and herbs evenly over the salmon, then squeeze a little lemon juice or zest over the top for bright flavor.
- Lightly drizzle olive oil over the salmon or spray with cooking spray to help crisp the skin.
- Preheat your air fryer to 400°F (200°C). Place the salmon fillets skin-side down on the air fryer rack, making sure they aren’t touching.
- Cook the salmon for about 8 minutes, or until the skin is golden and crispy, and the fish flakes easily when tested with a fork.
- While the salmon cooks, place fresh spinach in a small bowl and toss with a tiny drizzle of olive oil and a squeeze of lemon to prepare for wilting.
- Once the salmon is done, carefully remove it from the air fryer using tongs, and set aside.
- Immediately after removing the salmon, add the spinach to the hot air fryer or a skillet and cook for about 1-2 minutes until wilted and tender, stirring gently.
- Plate the crispy salmon with the wilted spinach on the side, then give a final squeeze of lemon over the greens for extra brightness.
- Enjoy your crispy-skinned salmon with tender, flavorful spinach—perfect for a quick, satisfying meal.
Common mistakes and how to fix them
- FORGOT to pat the salmon dry, leading to less crispy skin. Always dry thoroughly before air frying.
- DUMPED too much oil on the spinach, making it soggy. Use just a light spray or drizzle.
- OVER-TORCHED the salmon by leaving it too long, causing dryness. Keep a close eye around the 8-minute mark.
- MISSED flipping the fillet halfway, resulting in uneven crispiness. Flip at the half-way point for best texture.
Make-Ahead and Storage Tips
- Prepping the salmon and spinach a day ahead saves time; keep them separate in airtight containers in the fridge for up to 24 hours.
- Salmon can be seasoned and refrigerated overnight; avoid marinating too long as it may affect texture.
- Frozen spinach needs to be thawed, squeezed dry, and prepped before adding to the dish; keep in the fridge for 1-2 days once thawed.
- Flavour intensifies as leftovers sit, so taste and adjust seasoning when reheating.
- Reheat in the air fryer at 350°F for 3-4 minutes, checking for crispy edges and warm, tender greens—listen for a gentle sizzle, feel for heat.
- For longer storage, freeze cooked salmon in airtight containers for up to 2 months; reheat straight from freezer, adding a minute or two.
FAQs
1. How do I tell when the salmon is cooked?
Use a sharp knife to check for doneness; the salmon should flake easily and feel firm but moist inside, with a faintly smoky scent.
2. My salmon skin isn’t crispy, what can I do?
If the skin isn’t crispy enough, increase the air fryer temperature slightly or cook a minute longer, listening for that satisfying crackle.
3. How do I prevent drying out the salmon?
Overcooking makes the salmon dry and tough, so set a timer and start checking a minute before the end. The spinach wilts quickly, so watch it closely to avoid sogginess.
4. Can I reheat leftovers without losing texture?
Reheat in the air fryer at 350°F for about 3 minutes, until it’s warm and the skin crisps up again, with that familiar crackle under your fork.
5. Is fresh or frozen spinach better for this dish?
Fresh spinach wilts fast and keeps a bright, slightly earthy aroma. Frozen spinach, once squeezed dry, tastes more muted but still works well if you want convenience.
Hi, I’m Katie Dawson, the owner, cook, and storyteller behind Little More Lovely. I run a small café in a cozy corner of Seattle, where the smell of freshly baked bread meets the hum of neighborhood chatter. I’ve spent years learning how food can bring people together, both as a professional and as someone who loves to share meals with family and friends.
