Instant Pot Salmon is quick and easy, healthy and delicious! That’s why it’s one of the most popular pressure cooker recipes out there!
I wasn’t a huge salmon fan as a kid. I don’t know if it’s because it’s kind of a strong taste for undeveloped taste buds, or that we simply didn’t have access to high-quality salmon years ago in Arizona.
But boy have things changed! Thanks to the availability of amazing salmon these days (this article on wild-caught sockeye salmon will explain why it’s my fave!) it’s easy to get your hands on high-quality, super healthy salmon that’s perfect for your Instant Pot Salmon!
Instant Pot Salmon is becoming increasingly popular. In fact, it’s one of the most searched pressure cooker recipes on Google! And I love it! (Here’s one of my favorite pressure cookers!)
See my full tutorial video on my YouTube Channel Here! (Here’s a sneak peek!)
Last year, I put out this Honey Balsamic Instant Pot Salmon recipe and it has caught on like wildfire! So I’m adding to my repertoire with this Lemon Dill Pressure Cooker Salmon version. They’re both easy and tasty (and really good for you!)
How to Make Lemon Dill Instant Pot Salmon
Don’t blink or you’ll miss it! Take 2 salmon fillets and set them on a trivet inside your Instant Pot. Add a cup of water under the trivet for the pressure. Sprinkle on salt, pepper, and some minced dill, then lay a slice of lemon on top of each fillet. Set the timer for 3 minutes then release the pressure. Remove the salmon from your pressure cooker and drizzle with homemade lemon dill sauce (see full recipe below.)
Do I have to use wild-caught salmon?
You do not need to use wild salmon, but the flavor and health benefits are superior. It can be a bit pricey, so you’ll definitely want to check around for sales in your area. (I get mine from my favorite meat delivery service Butcher Box. They have the BEST wild salmon!)
Can I make Instant Pot Salmon from frozen?
Yes, you can most definitely make this recipe with frozen salmon fillets. Just add one minute to the cooking time. Many people say that you do not need to add anytime, but this has not been my experience (and I’ve got a lot of experience with this stuff!) So, add that extra minute – you’ll be glad you did!
How do I know if salmon is cooked?
The answer to this question is that it’s a personal preference. Many people choose to eat raw salmon (and, no, they are the ones making Instant Pot Salmon!) I personally like mine a little pink and translucent in the middle so I cook it for 3 minutes. But if you like yours more opaque, then add another 2 minutes or so. It’s doesn’t take long to pressure cook salmon!
What sauce should I put on salmon?
There are tons of amazing sauces to put on salmon. This recipe calls for a lemon dill sauce, which is a very simple concoction of shallots, white wine (can sub vegetable broth), lemon juice, and fresh dill. Then whisk in some butter and you’ve got the most amazing lemon dill sauce ever!
(But don’t worry if you’re trying to shed a few pounds. Just keep the salmon simple with salt, pepper, a sprinkling of fresh dill and a slice of lemon. Still amazing!
OK! You’re all set! Time to whip out your Instant Pot Salmon drizzled with lemon dill sauce. Cheers to a healthy new year!
Here are some other Pressure Cooker Recipes you might like:
- Instant Pot Creamed Corn
- Pressure Cooker Pinto Beans
- Pressure Cooker Pot Roast
- Instant Pot Honey Balsamic Salmon
- FOR THE SALMON
- 2 5-ounce skin-on salmon filets
- 1 cup of water (to bring the pot to pressure)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon fresh dill, minced
- 2 lemons
- FOR THE SAUCE
- 8 tablespoons butter, divided (6 tablespoons chilled)
- 1 large shallot, minced
- 3/4 cup white wine
- 2 tablespoons fresh lemon juice from one of the lemons
- 1 tablespoon fresh dill, finely chopped
FOR THE SALMON
1. Place trivet into Instant Pot inner pot and add 1 cup water. Put salmon filets, skin side down on top of trivet and season with salt and pepper. Sprinkle 1 tsp minced fresh dill then top with a circular slice of lemon
2. Secure the lid, ensuring the valve is turned toward sealing, then select the pressure cook (or manual) button. Set timer to 3 minutes. It will take a few minutes for the pressure to build and for the timer to begin counting down.
3. Turn the valve toward venting when the timer reaches zero. Carefully remove the lid when all the pressure has released. Remove salmon fillets with a spatula. Place on plate and drizzle with lemon dill sauce. Top with a sprig of fresh dill.
FOR THE SAUCE:
1. Melt 2 tablespoons butter in a small saucepan over medium heat.
2. Add shallots and saute for 3-4 minutes until shallots soften.
3. Add white wine and cook until reduced by half, approximately 2-3 minutes.
4. Whisk in lemon juice and remaining 6 tablespoons of chilled butter, one tablespoon at a time.
5. Whisk together then add dill and stir until incorporated. Spoon on top of salmon when salmon is plated and top with additional fresh dill.
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