Tender, well-seasoned fish cooked to flaky perfection in under 10 minutes!
Instant Pot salmon makes cooking fish super simple. Unlike frying, there’s no need for oil, so it’s less messy and healthier overall. It’s also quicker. The result is a juicy, tender salmon soaked in lemon, thyme, and dill. It goes great with a side of Coconut Rice or Butternut Squash Noodles.
Fun fact: cooking salmon in an Instant Pot also reduces the fishy smell that can fog up your home. So you get all the seafood flavor without an aroma that lingers for days. In my cookbook, that’s a pretty big win!
Since it cooks so quickly, this dish is perfect for a fast weeknight dinner, but you can also prepare it for a bigger shindig. Whatever the occasion, your guests will be impressed and satisfied.
Is Instant Pot Salmon Healthy?
The Instant Pot works by basically steaming the fish, and so there’s no need for extra oil. Not to mention: salmon is packed with omega-3 fatty acids and protein. With no added sugar or preservatives, this recipe is a stellar alternative to many pre-made options. Plus, you get to choose your salmon and seasonings carefully, ensuring the highest quality every step of the way.
Is Salmon a Superfood?
The term “superfood” was coined in the early 20th century as a marketing strategy for bananas. In 2014, the Merriam-Webster Dictionary officially defined it as “a food that is rich in compounds considered beneficial for a person’s health.” When it comes to salmon, there are many reasons for its superfood status, from the omega-3 fatty acids and protein to an array of vitamins and minerals. In fact, the American Heart Association suggests eating salmon or a similarly fatty fish twice a week.
How to make ahead and store
You can marinate the salmon ahead of time (15-30 minutes before cooking) to let it soak up all those acidic flavors and earthy seasonings. Don’t soak it for any longer than 30 minutes, though, as an overnight marinade would turn the fish to mush. Then simply follow the cooking instructions below.
Refrigerate leftovers for up to 2 days. Reheat in the oven at 350 degrees F for 5-10 minutes, until the fish is well-warmed and flaky. I don’t recommend freezing; this fish is best enjoyed fresh.
Serving Suggestions
Other than rice, Instant Pot salmon also goes perfectly with Sautéed Broccolini or Microwave Green Beans. I also recommend trying a side of Zucchini Noodle Mac and Cheese for a nice balance of creamy cheesiness to go with the lemony herbs. For more fresh veggies and fiber, try The Best Quinoa Salad Ever. (Trust me, you won’t regret it!)
Ingredients
- 1 cup water
- 4 salmon fillets 6 ounces each, skin-on
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 thin lemon slices
- 2 teaspoons fresh thyme chopped
- 2 teaspoons fresh dill chopped
Instructions
- Pour 1 cup of water into the Instant Pot and insert the trivet.
- Pat the salmon dry. Place the salmon fillets on the trivet skin-side down. Season them with salt, black pepper, and herbs, and place a lemon slice on top of each fillet. Secure the lid, ensure the valve is set to sealing, and cook on manual high pressure for 3-4 minutes.
- After the cooking time is up, perform a quick pressure release by turning the valve to venting. Carefully open the lid once the pressure has dropped.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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