Instant Pot Salmon

By Lori

2 Person

15 Minutes

400 Calories

Make this Instant Pot salmon dish — the salmon cooks perfectly in just 5 minutes in a pressure cooker, with minimal cleanup. It took me longer to assemble my salmon’s chili-lime sauce than to cook the salmon in the pressure cooker, so I recommend making the sauce first and having it ready before cooking.

Ingredients

Chili-Lime Sauce

1/2 tsp. Cumin
1/2 tsp. Paprika
1 tbsp. Chopped fresh parsley
1 tbsp. Hot water
1 tbsp. Olive oil
1 tbsp. Honey
2 cloves Garlic, minced
1 Lime, juiced
1 Jalapeno, seeds removed and diced

Salmon

Freshly ground black pepper
Sea salt
1 cup Water
2 Salmon fillets, 5 ounces each

Method

01

Combine and mix all sauce ingredients in a bowl with a pourable lip. Set aside.
02

Add water to the pressure cooker. Place salmon fillets on top of a steam rack inside the pot.
03

Season the top of the salmon fillets with salt and pepper to your liking.
04

Cover and lock the lid. Select the steam mode and adjust the cooking time to 5 minutes at high pressure.
05

When the pressure cooker is finished, use the quick release handle to release steam pressure and to stop the cooking.
06

Open the lid and transfer the salmon to a serving plate. Drizzle with chili-lime sauce and serve.