For a busy weeknight dinner that is quick, healthy, and delicious, try this recipe for Instant Pot Salmon.
Cook a fillet of salmon with garlic, lemon, and seasonings in the Instant pot for fish that’s flaky, tender, and infused with flavor!
Light and wholesome dinners don’t get any better than this!
Instant Pot Salmon
- Salmon cooks up flaky, juicy, and flavorful with the practically set-and-forget Instant Pot. After 5 minutes of prepping, the pressure cooker does the rest!
- Salmon is a versatile main dish that will accommodate all kinds of starchy and veggie sides. Serve on a bed of buttered rice or fried rice next to fluffy mashed potatoes. Add healthy veggies with these recipes for glazed carrots or tangy and crunchy Texas caviar.
- Mild tasting salmon leftovers can be added to other recipes. Use it for salmon salad or in place of chicken for an Asian-inspired stir fry or add it to savory fiesta chicken.
Ingredients and Variations
Salmon – You can use fresh or frozen salmon in this recipe. If you’re using frozen salmon, add an extra 2 minutes to the cooking time.
Salmon steaks have the bone in, while fillets are boneless. They both cook for 3 minutes as long as they are ¾”-1″ thick and 4-5 ounces.
Both steaks and fillets have skin on them; that’s where most of those healthy fish oils reside. However, you can remove the skin before cooking if the flavor is not to your liking.
Lemon – This flavor is always a favorite for salmon and will freshen any fishy tastes that might linger.
Variations – Give this recipe your signature with other seasonings or add-ins. Toss in some briny capers, or sprinkle with tarragon and butter or olive oil. Add some sweet and spicy heat with this blackened seasoning or herbal tones with this Italian blend.
How to Make Salmon in the Instant Pot
- Add a cup of water to the Instant Pot.
- In a steamer pan or baking dish, prep the salmon with lemon, garlic, and seasonings per recipe below.
- Place baking dish on the trivet in the Instant Pot with a foil cover.
- Close the lid on the Instant Pot and turn the valve to seal
- Set the temperature to high and the time to 3 minutes.
- When the cooking time has finished, release the pressure. (Ensure salmon has reached 145℉.)
- Serve hot with lemon wedges.
PRO TIP: If the salmon isn’t quite done, place it back into the Instant Pot with the lid on and keep checking the internal temperature every minute.
Tips and Tricks
- Line the baking dish with foil for easier cleanup.
- Always inspect your Instant Pot sealing ring for cracks before using, and replace if necessary.
- To ensure salmon does not overcook, be sure to manually release pressure at the time designated in the recipe below.
- Salmon should be flaky and pale pink throughout. If the center appears undercooked, return to the pot and cook for an additional 3 minutes, then manually release the pressure.
- Cooked salmon will keep 3-4 days in the refrigerator, or the freezer for 4-6 months in airtight containers. Reheat in the oven in foil packets, topped with fresh lemon, butter, or olive oil.
Did you make this Instant Pot Salmon? Leave us a rating and a comment below!
Instant Pot Salmon
- 2 salmon fillets ¾" to 1" thick, 4-5 ounces each
- 1 tablespoon butter melted
- salt and pepper to taste
- ¾ cup water
- 1 lemon sliced
- Pat salmon dry with a paper towel. Brush with melted butter and season with salt and pepper to taste.
- Add ¾ cup water to the bottom of the Instant pot. Place trivet inside with the handles pointing up.
- Place salmon directly on the trivet and cover with lemon slices.
- Close the lid on the pressure cooker and turn the valve to sealing position.
- Set to a manual high time for 3 minutes. When the cooking time has finished, release the pressure. Ensure salmon has reached 145℉.
- Serve with additional lemon slices.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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