When you’re short on time, Instant Pot salmon is the perfect go-to dinner option. This simple preparation can be on the table in under 15 minutes, even if you forgot to take your salmon fillets out of the freezer.
I always keep salmon fillets in the freezer. They’re so easy to grab when you’re in a hurry to get dinner on the table. Cooking them in the Instant Pot helps you get them on the table pronto.
Good wild-caught salmon can be expensive when you buy it at the supermarket, but it does go on sale from time to time. However, I love the convenience and quality I get when ordering from the Wild Alaskan Company.
When you have the opportunity to buy salmon at a good price, that’s the perfect time to grab a bunch of it. Then just portion it into meal-sized packages, and stash them in the freezer to use when you are short on time or haven’t made it to the market in a while.
Cooking salmon in the Instant Pot
Here’s the simple steps:
- Season the fillets and top them with lemon and ghee.
- Place them in the pot on the trivet and add a bit of water to the pot.
- Seal the pot and pressure cook for just three minutes thawed or six minutes frozen.
All a good salmon fillet needs as far as flavoring is a bit of salt and pepper. Lay a slice or two of lemon on top during cooking to infuse it with bright citrus flavor, too.
I love that you can put your frozen salmon fillets right in the Instant Pot without thawing them first. It just adds a few minutes to the cooking time.
The result is always a flaky, moist, and perfectly cooked fish!
Why is pressure cooking such a good way to cook salmon?
I usually think of the pressure cooker or Instant Pot as a way to quickly cook foods that would otherwise take a long time. Think tough cuts of meat like beef stew meat, short ribs or lamb shank.
So why would you use this time-saving appliance to cook salmon? It doesn’t normally take long to cook fish on the stovetop, grill, or in the oven?
- When you pressure cook salmon, the flesh turns out extremely moist and tender.
- It’s super easy to pop the fish in the Instant Pot, set the cook time, and then go about fixing your sides without having to babysit your main dish.
Just think, you can have a full meal ready in under 20 minutes! Even if you forgot to thaw your frozen salmon!
A word about cooking times
Don’t forget that food begins to cook in your pressure cooker while the pot is coming up to pressure. And it continues to cook while the pressure is being released, too, whether you use a natural or quick release. It may seem like 3 minutes isn’t enough time to thoroughly cook a salmon fillet, but when you take that extra cooking time into account, it is just right.
If your salmon fillet is still frozen when you put it in the pot, add 3 minutest to the cooking time.
What to serve with Instant Pot salmon
- My homemade low carb tartar sauce would be great dolloped on top of these simple salmon fillets.
- Green beans almondine are quick to cook and make a great simple vegetable side dish.
- A baby kale salad with avocado and parmesan is a nice fresh and light side that can be tossed together while the fish cooks.
- Or how about a broccoli salad with bacon and cheese?
- You can grill up some cabbage steaks (or cook them in a skillet) while your fish is in the pressure cooker.
- Roasted radishes are a great substitute for starchy potatoes or other root vegetables.
- For a mashed potato-like side, keto mashed cauliflower is always a hit.
Looking for more low-carb fish recipes?
- My paleo salmon chowder with coconut milk features this healthy fish in a completely different way. This soup is so creamy that you’ll be surprised that it is dairy-free.
- Keto salmon patties are made with canned fish and pork rinds. They’re quick and easy to make and deliciously satisfying.
- This salmon loaf uses canned salmon and is served with a delicious creamy dill sauce.
- These keto fish tacos are served in keto tortillas and they will totally satisfy your taco cravings!
Instant Pot Salmon
- 12 ounces salmon fillets 6 ounces each, thawed or frozen
- 1 tablespoon ghee or butter
- ½ teaspoon sea salt
- 1 dash ground black pepper or to taste
- 1 medium lemon
- Add 1 cup water into Instant Pot and insert trivet rack.
- Place salmon fillets on rack with skin side down. Dot tops with ghee. Sprinkle on salt and pepper. Top each fillet with a slice of lemon.
- Lock on lid and ensure valve is set to "Sealing." Set to manual high pressure for 3 minutes if fillets are thawed or 6 minutes if fillets are frozen.
- When pressure cooking time is complete, open valve to vent for a quick pressure release. Remove salmon from pot and serve with remaining lemon for garnish.
Array ( [calories] => 315 [carbohydrates] => 3 [protein] => 34 [fat] => 18 [saturated_fat] => 6 [cholesterol] => 113 [sodium] => 657 [potassium] => 871 [fiber] => 1 [sugar] => 1 [vitamin_a] => 68 [vitamin_c] => 14 [calcium] => 27 [iron] => 2 )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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