Name: Instant Pot Salmon Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 small Onion, minced; 2 cloves Garlic, minced; 1 large Russet Potato, peeled, cut into 1/2-inch pieces; 1/2 cup Carrots, peeled, small dice; 1 teaspoon Salt; 1/2 teaspoon White Pepper; 1/2 cup Parsley; 1/2 cup Fresh Dill; 1 cup Fish Stock; 1 Lemon, sliced; 2 Salmon Fillets; 1/2 cup Frozen Green Peas

Salmon that cooks in 5 minutes juicy, moist, and delicious? Yes, please! This instant pot salmon is every salmon lover's dream. Best of all, salmon is one of the healthiest kinds of fish on the planet. Salmon is loaded with vitamins, minerals, protein, and healthy fats. In particular, salmon contains omega-3 fatty acids, decreasing blood pressure, inflammation, and risk factors for certain diseases.

We steamed the instant pot salmon with carrots, peas, and potatoes in fish stock to cook instant pot salmon. Then, we used fresh parsley, dill, lemon slices, and onions to infuse the salmon fillets and vegetables with a bright, zesty herbaceous flavor. This instant pot salmon is an easy homemade meal that will satisfy anyone who eats it.

How do I fix salmon in my Instant Pot?

Add some fresh herbs, lemon, and onion slices to the bottom of your instant pot. Add the fish stock and place the trivet on top of it. Season the salmon fillets with salt and pepper and put them into the instant pot. Cover the instant pot and turn the pressure release valve to seal it. Press the manual setting and cook the salmon for 3 minutes. Next, turn the pressure release valve to vent. Once the instant pot is vented, remove the cover to reveal your beautifully cooked salmon.

Can you cook frozen salmon in Instapot?

Yes, you can cook frozen salmon in an instant pot—Cook the frozen salmon fillets for 7 minutes instead of 5 minutes.

Can you eat salmon skin?

Yes, you can eat salmon skin. Most people do not consume salmon skin because it contains a lot of fat. However, salmon skin contains good fats like omega-3 fatty acids, which are beneficial to human health, so salmon skin is healthy to consume.

Is it OK to eat salmon every day?

For the general population, it's not dangerous to eat salmon every day. But if you're eating it every day, you want to ensure it's sourced responsibly so there are fewer contaminants like mercury. If pregnant, however, you want to stick to 8 to 12 ounces of salmon a week.

Author: Sarah Leadon

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Serves

Ingredients

1 small Onion, minced
2 cloves Garlic, minced
1 large Russet Potato, peeled, cut into 1/2-inch pieces
1/2 cup Carrots, peeled, small dice
1 teaspoon Salt
1/2 teaspoon White Pepper
1/2 cup Parsley
1/2 cup Fresh Dill
1 cup Fish Stock
1 Lemon, sliced
2 Salmon Fillets
1/2 cup Frozen Green Peas

Instructions

Place the onions, minced garlic, potato, and carrots in the bottom of your instant pot. Season the vegetables with 1/2 teaspoon of salt and 1/4 teaspoon of white pepper and mix to combine.

Add the parsley, dill, and fish stock on top of the potatoes.

Layer 3/4 of the lemon slices on top of the potatoes and place the trivet on the vegetables.

Place the salmon fillets onto a cutting board and season both sides of the salmon with the remaining salt and pepper.

Add the salmon fillets on top of the trivet. Next, add the remaining slices of lemon on top of the salmon.

Place the lid onto your instant pot, turn the pressure valve to seal, and press the manual setting. Set your instant pot to 5 minutes.

Once 5 minutes are up, switch the pressure release valve to venting and let the pressure release.

Remove the instant pot's lid and place the salmon fillets onto a serving platter.

Remove the trivet from your instant pot and stir in the frozen green peas. Place the lid onto your instant pot and let it sit for 2 minutes until the peas are heated.

Place the green peas, carrots, and potatoes onto the same platter as the salmon or on a different serving dish.