Craving a restaurant-quality meal without the fuss? This Instant Pot Steamed Salmon is your answer! In just 15 minutes, you can have perfectly flaky, tender salmon bathed in a luscious lemon butter sauce. It’s the ultimate weeknight lifesaver that feels incredibly gourmet. Say goodbye to dry, overcooked fish forever and hello to your new favorite way to cook salmon!
Ingredients
• 1 lb / 450g salmon fillets, sliced into 4 equal pieces
• 2 cups / 475ml fish stock or vegetable broth
• ¼ cup / 60ml fresh lemon juice, from about 2 lemons
• 4 tbsp / 57g butter, cold and cubed
• ¼ cup / 25g Parmesan cheese, freshly grated
• 1 tsp / 5g smoked salt
• 1 tsp / 2g white pepper, freshly ground
Instructions
1. Directions
2. Pour the fish stock and lemon juice into the Instant Pot inner pot. Place the steam basket or trivet inside.
3. Pat the salmon fillets dry with a paper towel and season both sides generously with smoked salt and white pepper.
4. Arrange the seasoned salmon fillets in a single layer inside the steam basket, ensuring they don’t overlap.
5. Secure the lid, turn the steam release handle to the “Sealing” position, and select the “Manual” or “Pressure Cook” button. Set the timer for 3 minutes on high pressure.
6. When the timer finishes, perform a quick release by carefully turning the steam release handle to the “Venting” position.
7. Once the float valve drops, open the lid and gently transfer the salmon fillets to a serving platter. Tent with foil to keep warm.
8. Carefully remove the hot steam basket. Select the “Sauté” function on high. Bring the liquid in the pot to a simmer and let it reduce for 2-3 minutes to concentrate the flavor.
9. Turn off the “Sauté” function. Whisk in the cold butter cubes one at a time until the sauce is smooth and slightly thickened.
10. Pour the warm lemon butter sauce over the salmon fillets, sprinkle with freshly grated Parmesan, and serve immediately.
Nutritional Information
• Per Serving: Calories 257 | Total Fats 18.9g | Net Carbs: 0.1g | Protein: 22.7g | Fiber: 0g
Pro Tips
• For easier cleanup and serving, place a piece of parchment paper under the salmon fillets in the steam basket.
• Adjust cooking time based on fillet thickness. For fillets under 1-inch thick, reduce the pressure cook time to 2 minutes to prevent overcooking.
• For a richer sauce, add a splash of heavy cream or a teaspoon of Dijon mustard along with the butter.
• Don’t have fish stock? A dry white wine like Sauvignon Blanc or chicken broth are excellent substitutes.
FAQ
Q: How long do you steam salmon in an Instant Pot
A: For salmon fillets about 1-inch thick, pressure cook on high for 3 minutes. If your fillets are thinner, reduce the cook time to 2 minutes to prevent overcooking and ensure a perfectly flaky texture.
Q: What can I use if I don’t have fish stock
A: You have several great options. You can easily substitute the fish stock with vegetable broth, chicken broth, or even a dry white wine like Sauvignon Blanc for a delicious and flavorful steaming liquid.
Q: How do I make the lemon butter sauce richer
A: For a richer, creamier sauce, the recipe suggests adding a splash of heavy cream or a teaspoon of Dijon mustard when you are whisking in the cold butter cubes.
Q: How do I prevent salmon from sticking to the steam basket
A: An easy and effective trick is to place a piece of parchment paper on the steam basket or trivet before arranging the salmon fillets on top. This makes for easy removal and simpler cleanup.
