Instant Pot Salmon Frozen Recipes

INSTANT POT® HONEY-MUSTARD SALMON FROM FROZEN

Steps:

• Season frozen salmon fillets with salt and pepper. Place a trivet inside a multi-functional pressure cooker (such as Instant Pot®) and pour in 1 cup of water, ensuring the water does not cover the trivet. Place fillets skin-side down on the trivet in a single layer.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions immediately after cooking time is over, about 5 minutes.
• Meanwhile, mix together honey, mustard, and olive oil in a small bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with parchment paper.
• Unlock and remove the Instant Pot® lid. Carefully transfer cooked fillets onto the prepared baking sheet, skin-side down. Spread 1/2 of the honey-mustard glaze over each fillet.
• Broil salmon fillets for 2 minutes. Serve immediately.

INSTANT POT LEMON GARLIC SALMON (FROM FROZEN!)

Steps:

• Pour water and lemon juice into your Instant Pot. Add fresh herbs to the water/lemon juice mixture and place steamer rack in Instant Pot.
• Drizzle salmon with oil and season with salt and pepper.
• Sprinkle garlic powder over the salmon and place on the salmon in a single layer on the steamer rack in the Instant Pot. *
• Layer lemon slices on top of the salmon.
• Place the lid on the Instant Pot, lock in place and turn the valve to sealing.
• The use the Manual setting to cook on HIGH pressure for 7 minutes.*
• It will take your Instant Pot about 10 minutes to get up to pressure.
• Once the time is up, switch the valve to venting to quick release the pressure.
• Enjoy warm over a salad, with roasted veggies or any other way that you can dream up!

10-MINUTE INSTANT POT SALMON (FROM FROZEN!)

Steps:

• Place 1/4 cup fresh lemon juice, plus 3/4 cup water in the bottom of the Instant Pot. Add the metal steamer insert.
• Place the (Sockeye) salmon fillets, frozen, on top of the steamer insert.
• Sprinkle fresh dill on top of the salmon, then place one slice of fresh lemon on top of each one.
• Lock the Instant Pot lid, then set the Manual timer for 5 minutes.
• When the timer beeps, press "Cancel" and carefully flip the Quick Release valve to let the pressure out.
• Serve immediately with butter, extra dill and lemon, and salt and pepper.

INSTANT POT SALMON AND RICE

Steps:

• Place your rice in a fine-mesh sieve and rinse it thoroughly under fresh running water until the water runs clear.
• Transfer the rinsed rice to the bowl of a 6-quart Instant Pot.
• Add the water to the pot with the rinsed rice.
• Place the frozen salmon fillets on top of the water and rice mixture, but don't stir.
• Lock on the lid and set the time to 4 minutes at high pressure.
• When the cooking time is up, let the pressure come down naturally for only five minutes. Then, carefully use the quick release to get rid of the pressure.
• Remove the lid and transfer the cooked rice and salmon to a serving dish.
• In a small bowl, combine the rice wine vinegar, coconut aminos, sesame oil, and maple syrup. Stir and then pour over the salmon and rice.
• Serve warm.

INSTANT POT SALMON WITH GARLIC POTATOES AND GREENS

Steps:

• Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
• Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
• Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
• Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.

INSTANT POT FROZEN SALMON AND POTATOES

Steps:

• Marinate baby potatoes: Rinse the potatoes and halve them without peeling (if you are using regular baby potatoes). If you are using tiny baby potatoes than keep them whole. Add all the ingredients mentioned above in the "seasonings for baby potatoes" above, also add the onion, garlic, olive oil. Give everything a good mix so that all the potatoes are well coated with the marinade. Marinate the potatoes for 30 mins.
• Dump ingredients in instant pot: Add 1/2 cup water in the instant pot. Transfer the marinated potatoes, throw in the lemon zest and Better than Bouillon paste. DO NOT mix or stir. Layer the frozen salmon on top of the potatoes. Sprinkle the paprika, ground black pepper, salt on top of the fish. Slice the 2 tbsp butter into 3 slices and add each slice on top of each fish fillet. Finally place one sliced lemon circle on top of the butter. DO NOT mix or stir.
• Pressure Cook: Secure the lid of the Instant Pot. Seal valve and PRESSURE COOK on HIGH for 5 minutes. Once the pressure cooking cycle is over perform a quick pressure release by manually moving the valve from the sealing to the venting position. Open the lid carefully.
• Serve: Gently fish out the cooked salmon fillets on to a serving plate. Serve with the cooked buttery baby potatoes. You'll have a delicious sauce in the instant pot, drizzle the sauce on top of the salmon and the potatoes and enjoy! The sauce is crazy good and has all the dripping from the salmon. Yum!

INSTANT POT SALMON FROZEN

Steps:

• Pour one cup of water and ¼ cup lemon juice intothe Instant Pot, and put the basil or herbs of your choice
• Place the metal trivet on top; arrange the fillets into a single layer on the trivet and sprinkle salt and pepper according to your taste.
• Then place two slices of fresh lemon on top of each fillet.
• Lock the lid of Instant Pot, and then press the Manual timer cook on high pressure for 5 minutes. (when using frozen fishfillets) When the timer beeps, press the Manual button, carefully quicklyrelease the pressure.
• Serve immediately top with butter, any tastysauces, extra basil or any herbs and lemon slices, and salt and pepper.

INSTANT POT® FROZEN SALMON

Steps:

• Pour cold water and lemon juice into an electric pressure cooker (such as Instant Pot®). Place a steamer rack inside; spray with cooking spray. Place frozen salmon fillets on the rack, skin-side down. Cover and close vent.
• Set cooker to the Steam 2 setting; cook for 3 to 4 minutes. Release vent immediately when pot beeps.
• Check salmon for desired doneness; fish should flake easily with a fork. Season with salt and pepper. Cover pot to keep salmon warm until serving.