Steaming Salmon Perfection: Pressure Cooker Style

Salmon is a great source of protein, vitamins, and omega-3 fatty acids, which are known to help reduce the risk of heart attacks. A tasty and healthy meal, salmon is also surprisingly easy to cook in an Instant Pot or pressure cooker.

You can cook salmon fillets in an Instant Pot from fresh or frozen, and it only takes a few minutes. The pressure cooker is a great way to prepare salmon fillets that are flaky and moist. The steam function is best for cooking salmon, as it ensures the fish stays moist. You can also cook vegetables at the same time, adding them to the pot after the salmon is cooked.

To cook salmon in an Instant Pot, add a cup of water to the pressure cooker, place a rack on top, and then add your salmon. Season with salt and pepper, and place a few lemon slices on top for added flavor. The rack ensures the salmon is elevated above the water and won't get waterlogged. You can also add herbs like dill or tarragon for extra flavor.

Cooking times will vary depending on the thickness of your salmon and whether it is fresh or frozen. For fresh salmon, set the pressure cooker to Steam and cook for 3 minutes. For frozen salmon, cook for 5 minutes. It's important to do a quick pressure release after cooking to prevent overcooking.

With its moist texture and flaky finish, pressure cooker salmon is a quick, easy, and delicious way to enjoy this healthy fish.

Seasoning salmon with salt and pepper

Start by drying all sides of the salmon fillet. You can use a paper towel or a clean cloth to pat it dry gently. This step is important as it helps the seasoning adhere better to the fish. While drying the salmon, you can also take the opportunity to check for any pin bones and remove them using tweezers or needle-nosed pliers.

Next, prepare your work surface by placing the salmon on a plate or a cutting board. This will make it easier to season the fish evenly.

Now, it's time to add some oil. Although this step is optional, a thin coat of oil or another sticky substance like mayonnaise or mustard can help the seasoning stick to the salmon and prevent it from sticking to the cooking surface. Gently brush or rub the oil onto all sides of the salmon, including the skin if it's a skin-on fillet.

Once the salmon is prepared, it's time to add the salt and pepper. Sprinkle salt over the salmon, preferably kosher salt or a semi-coarse sea salt. Hold your hand about 10 inches above the fish to ensure an even coating. Then, grind some fresh pepper over the fish. Flip the salmon and repeat the process on the other side.

If you want to get creative, you can also add other seasonings or spices to enhance the flavour of the salmon. Some options include garlic powder, paprika, lemon zest, dried thyme, or other herbs and spices of your choice.

Finally, your salmon is now seasoned and ready for cooking! You can choose to bake, grill, or pan-sear it, depending on your preference. Remember to cook the salmon until it is slightly translucent in the centre and flakes easily with a fork.

Cooking salmon with lemon slices

Ingredients:

• Salmon fillets (fresh or frozen)
• Lemon slices
• Salt and pepper
• Water
• Butter or ghee (optional)
• Fresh herbs (optional)

Method:

• Pour a cup of water into the pressure cooker and place a rack on top.
• Season the salmon fillets with salt and pepper and place them on the rack, skin-side down.
• Top the salmon with lemon slices.
• Secure the lid and cook on high pressure for 3 minutes (5 minutes for frozen salmon).
• While the salmon is cooking, you can prepare a lemon-dill sauce or another sauce of your choice.
• Once the timer goes off, release the pressure and serve the salmon with the sauce.

Tips:

• You can also add butter or ghee, and fresh herbs like dill or tarragon to the water in the pressure cooker for extra flavour.
• If you want to cook vegetables with the salmon, it's best to cook them separately as they will cook much faster and can become mushy.
• You can also cook the salmon with the skin on to help lock in moisture.

Cooking salmon with vegetables

Ingredients:

• Salmon fillets (fresh or frozen)
• Water
• Salt and pepper
• Lemon slices
• Vegetables of your choice (e.g. broccoli, carrots, cauliflower, asparagus, zucchini, bell peppers, spinach, arugula, green beans)
• Butter or ghee (optional)
• Fresh herbs (optional)

Instructions:

• Prepare the pressure cooker: Pour about 1 cup of water into the pressure cooker and place a rack or trivet on top. The rack ensures that the salmon is elevated and doesn't get waterlogged.
• Season the salmon: Place the salmon fillets on the rack, skin-side down, in a single layer. Sprinkle with salt and pepper, and cover with lemon slices for added flavour.
• Cook the salmon: Close the lid of the pressure cooker and set the valve to sealing. Set the pressure cooking time to 1 minute on HIGH (manual) pressure for fresh fillets or 3-5 minutes for frozen fillets. Once the cooking time is up, quickly release the pressure. Check the internal temperature of the salmon with an instant-read thermometer. It should register at 135-140°F for medium doneness. If it is less than 135°F, let it sit in the warm pot for a few more minutes.
• Prepare the vegetables: While the salmon is cooking, wash and cut the vegetables into bite-sized pieces. You can also season them with salt and pepper, and any desired herbs or spices.
• Steam the vegetables: After releasing the pressure and removing the salmon, place the vegetables in a steamer basket or directly into the cooking liquid. Set the cook time to ZERO minutes for crisp-tender vegetables. The pressure will build up quickly, and the vegetables will start to cook. Once the timer goes off, release the pressure immediately.
• Serve: Place the salmon fillets on a serving plate and arrange the steamed vegetables alongside. Drizzle with lemon juice, butter, or your favourite sauce, and enjoy!

Tips:

• It is recommended to use skin-on, centre-cut salmon fillets for the best results.
• If you want to cook the vegetables separately, you can use the same cooking liquid from the salmon to steam them. This will add more flavour to the vegetables.
• For a complete meal, serve the salmon and vegetables with rice, potatoes, or a side salad.

Cooking salmon with butter or ghee

Ingredients:

• Salmon fillets (fresh or frozen)
• Butter or ghee
• Salt and pepper
• Lemon slices
• Water
• Fresh herbs (optional)

Method:

• Start by preparing your pressure cooker. Add water to the bottom of the pot and place the trivet or steam rack inside.
• Take your salmon fillets and pat them dry. You can use fresh or frozen salmon, but if it's frozen, there's no need to thaw it first.
• Drizzle or brush the salmon with melted butter or ghee. Season generously with salt and pepper.
• Place the salmon fillets on the trivet or steam rack, making sure they are in a single layer and not overlapping.
• Add lemon slices on top of the salmon. You can also squeeze some lemon juice over the fillets if desired.
• Close the lid of the pressure cooker and set the valve to sealing.
• Cook on high pressure for 3 minutes if using fresh salmon, or 4-5 minutes if using frozen. The cooking time may vary depending on the thickness of your salmon fillets.
• Once the cooking time is up, quickly release the pressure. Open the lid carefully and check the salmon for doneness. It should be flaky and moist.
• If the salmon is not quite done to your liking, close the lid and let it sit in the residual heat for a few minutes.
• Serve the salmon hot with a squeeze of lemon juice and your favourite sides.

Tips:

• You can also add fresh herbs like dill, tarragon, or parsley to the water in the pressure cooker for extra flavour.
• For crispy skin, you can sear the salmon skin-side down in a hot pan before serving.
• If you want to cook vegetables along with the salmon, you can place them in a separate container on the trivet or steam rack and cook them together. Just be mindful of the cooking times for each vegetable.

Cooking salmon with herbs

Ingredients:

• Salmon fillets (fresh or frozen)
• Salt
• Pepper
• Herbs of choice (dried or fresh): dill, Italian seasoning, rosemary, thyme, basil, tarragon, parsley, or chives
• Lemon
• Butter or ghee
• Water

Optional:

• Other vegetables, such as zucchini, red bell pepper, broccoli, or asparagus
• Rice or potatoes
• Salad

Method:

• Prepare the pressure cooker by pouring in about a cup of water. You can also add some fresh herbs to the water for extra flavour.
• Place the metal trivet or steam rack that came with your pressure cooker on top of the water.
• If your salmon fillets are frozen, there is no need to thaw them first. Simply place them directly on the trivet or steam rack, skin-side down, in a single layer. If your salmon has skin, leaving it on helps lock in moisture.
• Sprinkle the salmon fillets generously with salt and pepper. You can also add other dried herbs of your choice.
• For extra flavour, place a slice of lemon on top of each fillet.
• Close the lid of the pressure cooker and turn the pressure release valve to sealing.
• Set the pressure cooker to cook on high pressure for 3 minutes if using fresh salmon or 5 minutes if using frozen salmon.
• Once the cooking cycle is complete, quickly release the pressure by turning the pressure release valve to venting.
• Check the salmon for doneness. It should be flaky and moist. If it is undercooked, cook for an additional minute or two.
• Serve the salmon warm with your favourite sauce and side dish.
• If desired, you can also cook vegetables in the pressure cooker along with the salmon. Simply place the vegetables in the pressure cooker after removing the salmon, and sauté for 1-2 minutes.
• Enjoy your delicious and healthy herb-crusted salmon!

Tips:

• For fresh salmon fillets, look for wild-caught Alaskan salmon.
• When buying fresh salmon, use the smell test; it should smell fresh and not fishy.
• To add extra flavour, create a sauce by blending herbs, lemon juice, and healthy fats like olive oil or ghee.
• For a well-done salmon, aim for an internal temperature of 145°F or higher. For medium, aim for 135-140°F.
• If you don't have a trivet or steam rack, you can wrap the salmon in foil or place it directly in the water.
• The cooking time may vary depending on the thickness of your salmon fillets. Adjust the cooking time accordingly.

Frequently asked questions