Air Fryer Swordfish (Swordfish Steaks with Lemon Garlic Sauce)

This air fryer swordfish recipe is one of the easiest ways to cook swordfish to perfection. The air fryer keeps the fish juicy and flaky inside, while a quick pan sear gives the steaks a golden crust. I finish it off with an easy lemon garlic butter sauce that gives it a restaurant-quality flavor.  I’ve tested several swordfish recipes—including my popular pan seared swordfish—and this method delivers the best results with the least effort. It’s quick, consistent, and nearly foolproof, making it ideal for both beginners and experienced home cooks.

Why I Love This Air Fryer Swordfish

Swordfish isn't the most popular white fish, but it's one of my favorites to cook at home. It has a delicious, mild flavor, it's meaty, hearty, and almost steak-like. After testing different methods, I’ve found that the air fryer cooks swordfish steaks to perfection—it keeps the inside moist and flaky while giving the top a lightly crisp finish.

This recipe is practically foolproof, too. All you do is sear for flavor, air fry for speed and even cooking, then finish with a buttery lemon garlic pan sauce that makes it taste like something you’d order at a fine seafood restaurant. In under 20 minutes, you can make tender, flavorful swordfish that’s quick enough for a weeknight dinner but impressive enough to serve for a special occasion.  Serve with Texas Roadhouse green beans and rolls to round out the meal.

Ingredients You’ll Need

For the Lemon Garlic Pan Sauce:

• 2 tablespoon salted butter, softened
• 1 tablespoon freshly chopped chives
• 2 tablespoon garlic, minced
• ⅛ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated lemon peel

For the Air Fryer Fish:

• 2 swordfish fillets, 1-inch thick (about 6 oz each)
• 2 tablespoon olive oil
• Kosher salt and freshly ground black pepper

How To Make Air Fryer Swordfish

Step 1: Prep the Air Fryer and Sauce

Preheat the air fryer to 400°F (200°C). In a small saucepan, combine all lemon-garlic mixture ingredients. Stir until blended and set aside.

Step 2: Season the Fish

Pat swordfish fillets thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper.

Step 3: Sear for a Crust

Heat olive oil in a skillet over medium-high heat. Place swordfish fillets in the skillet and sear 3 minutes without moving, until a golden-brown crust forms.

Step 4: Air Fry the Fish

Flip fillets, then immediately transfer to the air fryer basket. Cook 3–4 minutes until lightly golden and just cooked through.

Step 5: Finish with Sauce

About a minute before the fish is done, warm the lemon-garlic mixture over medium-high until melted and bubbling. Pour over the swordfish along with any pan juices. I like to let my fish sit in the lemon garlic sauce for a few minutes, then I serve it straight from the pan with the juices on top. 

Expert Tips

• Pat dry for better browning. Swordfish holds a lot of surface moisture, which prevents caramelization. Thoroughly drying the fillets ensures the sear is crisp, not steamed.
• High heat = crust + flavor. Starting the fish in a skillet before finishing in the air fryer gives you that steakhouse-style sear you can’t get in an air fryer alone. Stainless steel or cast iron work best for an even golden crust.
• Don’t overcook. Swordfish goes from juicy to dry quickly. Aim for 130–135°F at the thickest part with an instant-read thermometer. It will rise a few degrees while resting. If you don’t have a thermometer, check that the center flakes easily but still looks moist.
• Air fryer timing matters. Different brands cook differently. At 400°F, most swordfish fillets need just 3–4 minutes after searing. Check at 3 minutes—better slightly underdone than overcooked.
• Finish the sauce quickly. Garlic burns fast, so heat the lemon butter mixture only at the very end, stirring constantly. As soon as it bubbles, pull it off the heat. This keeps the garlic fragrant and prevents bitterness.
• Use fresh lemon zest and juice. The zest adds bright citrus oils while the juice balances the richness of the butter. Bottled juice won’t give the same freshness.
• Rest the fish briefly. Let swordfish sit 2 minutes after cooking before adding sauce. This allows juices to redistribute so every bite stays moist.
• Pair wisely. The richness of swordfish and butter pairs perfectly with lighter sides—think roasted asparagus, a crisp salad, or herbed couscous.

Variations To Try

• Herb Butter Swordfish – Swap chives for parsley, dill, or basil to add an herb flavor.
• Spicy Twist – Add ¼ teaspoon red pepper flakes to the butter mixture to give it a spicy finish.
• Garlic Parmesan Sauce – Stir 2 tablespoon freshly grated Parmesan cheese into the sauce and let it melt for a few seconds.
• Mediterranean Style – Top the fish with chopped olives and sun-dried tomatoes along with the butter sauce.

Air Fryer Swordfish FAQs

Do I need to sear the swordfish first?

For the best flavor and texture, yes. A quick sear in a hot skillet develops a golden crust and deepens the flavor in a way that most air fryers can’t replicate on their own. That said, you can cook the fish entirely in the air fryer if you prefer a simpler method—it just won’t have quite the same caramelization. In that case, expect to cook the swordfish steaks for about double the time.

Can you cook swordfish entirely in the air fryer?

Absolutely. If you skip the stovetop sear, brush the swordfish steaks lightly with olive oil to prevent sticking and help browning. Cook at 400°F for 7–8 minutes, flipping halfway through, until the fish is flaky and reaches a safe temperature. The air fryer makes it easy to cook swordfish quickly and evenly, though, like I mentioned above, the crust won’t be as pronounced as when you combine searing and air frying.

How do I know when swordfish is done?

The most reliable method is to use a food thermometer—swordfish is perfectly cooked when the internal temperature reaches 130–135°F. If you don’t have a thermometer, check with a fork: the fish should flake easily but still look moist and slightly opaque in the center. Overcooking dries swordfish out, so aim to pull it just as it finishes cooking for the best results.

Can I make the lemon garlic sauce ahead of time?

Yes! The lemon garlic butter sauce can be made ahead and stored in the fridge in an airtight container for up to 3 days. When reheating, warm it slowly in a pan over low heat on the stovetop or in short bursts in the microwave—garlic can burn and turn bitter if heated too quickly, so go slow. Making the sauce in advance is a great way to speed up this air fryer swordfish recipe on busy nights.

My Final Thoughts on This Air Fryer Swordfish Steaks Recipe

This air fryer swordfish steaks recipe gives you juicy fillets with a golden sear, topped with a fresh, flavorful, and bright lemon garlic butter sauce. It’s quick, flavorful, and elegant—perfect for both busy weeknight and if you're hosting guests for dinner. Once you try this method, I'm confident it'll become your favorite air fryer fish recipe. Give it a try and leave a comment and review to let me know how it turned out and what you think.

Seafood Recipes To Try Next

• Blackened grouper
• Fried mahi mahi
• Fried grouper
• Crab balls
• Panko crusted cod