The Best Instant Pot Salmon (Fresh or Frozen)

April 27, 2019
Cooking salmon in the Instant Pot is quick and easy, whether you’re using fresh or frozen fillets. I love this hands-off method for preparing it as an easy weeknight dinner. It’s ready in less than 20 minutes!

Salmon is loaded with omega-3 fatty acids, which according to the Mayo Clinic may help to reduce your risk of dying from a heart attack. Your body cannot create omega-3 fatty acids on its own, so it’s essential that you get them from your diet. Fish is a great source of two types of these fatty acids, EPA and DHA, and you can find another type, ALA, in plant-based sources like walnuts and flax seeds.

Salmon is also a great source of protein and B vitamins. Just 4 ounces provides 22-23 grams of protein per serving! The vitamins in salmon may help to reduce inflammation and maintain optimal brain function, too.


Ingredients:


  • 1 cup water
  • 1 pound wild-caught Alaskan salmon , cut into 4 fillets
  • salt & pepper

Instructions:



  1. Pour a cup of water into the Instant Pot and arrange the metal trivet on top. Place the salmon fillets into a single layer on the trivet and sprinkle them generously with salt and pepper.
  2. Secure the lid and turn the pressure release valve to sealing. Use the manual setting to cook on high pressure for 3 minutes. (If using frozen fish fillets, cook them on high pressure for 5 minutes instead. No need to thaw.)
  3. When the cooking cycle has completed, quickly turn the pressure release valve to venting to release the pressure. Serve the fish warm with your favorite sauce and side dish. (See the notes in my post above for cooking vegetables with the fish.)


NOTES:


  • I haven’t tested this cooking method for other types of fish, so I can’t say for sure how it will work with other varieties.
  • The seasoning options are totally adaptable and up to you– you can keep it simple with salt and pepper, or add a slice of lemon and dill on top, or use your favorite salad dressing to punch up the flavor.

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