Instant Pot Salmon PT15M https://img4.recipesrun.com/201907/2019/0902/fa/5/533206/300x200x50.jpg 2 servings Ingredients: 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 Freshly ground black pepper Sea salt 1 cup Water 2 Salmon fillets, 5 ounces each

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.

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Instant Pot Salmon

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.
01 Information
  • Grade easy
  • Serving 2 servings
  • Calorie 400 Kcal
  • Prep Time 10 Mins
  • Cook Time 5 Mins
  • Total Time 15 Mins
02 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
03 Method
Step 1
Combine and mix all sauce ingredients in a bowl with a pourable lip. Set aside.
Step 2
Add water to the pressure cooker. Place salmon fillets on top of a steam rack inside the pot.
Step 3
Season the top of the salmon fillets with salt and pepper to your liking.
Step 4
Cover and lock the lid. Select the steam mode and adjust the cooking time to 5 minutes at high pressure.
Step 5
When the pressure cooker is finished, use the quick release handle to release steam pressure and to stop the cooking.
Step 6
Open the lid and transfer the salmon to a serving plate. Drizzle with chili-lime sauce and serve.
04 Author
Lori Lori
647 Recipes
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