Instant Pot Salmon Recipes

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INSTANT POT® FROZEN SALMON



Instant Pot® Frozen Salmon image

If you want to prepare salmon without thawing and have it stay warm and moist without overcooking, then this is your recipe!

Provided by Carol Castellucci Miller

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 8m

Yield 2

Number Of Ingredients 5

1 cup cold water
¼ cup lemon juice
cooking spray
salt and ground black pepper to taste
2 frozen salmon fillets

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.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 2.6 g, Cholesterol 51 mg, Fat 6.7 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 1.4 g, Sodium 130.7 mg, Sugar 0.7 g

INSTANT POT SALMON WITH GARLIC POTATOES AND GREENS



Instant Pot Salmon with Garlic Potatoes and Greens image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/4 pounds small red-skinned potatoes, halved or quartered
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
Four 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)
1/4 teaspoon paprika
1/2 teaspoon grated lemon zest, plus lemon wedges for serving
4 cloves garlic, minced
4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces)

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® HONEY-MUSTARD SALMON FROM FROZEN



Instant Pot® Honey-Mustard Salmon from Frozen image

Frozen salmon fillets are so economical, but I often forget to defrost them! This recipe calls for adding frozen salmon fillets directly to your Instant Pot® for a perfectly cooked fillet in mere minutes. I finish the salmon under the broiler for just 2 minutes with a honey-mustard glaze on top. Delicious!

Provided by Diana Moutsopoulos

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 2

Number Of Ingredients 6

2 (6 ounce) fillets frozen salmon fillets
salt and ground black pepper to taste
1 cup water, or as needed
1 tablespoon honey
1 tablespoon whole-grain mustard
2 teaspoons olive oil

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.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 10.1 g, Cholesterol 99.1 mg, Fat 23 g, Protein 33.5 g, SaturatedFat 4.3 g, Sodium 269.6 mg, Sugar 8.6 g

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