Craving a restaurant-quality meal that’s ridiculously fast and easy? Look no further! This Instant Pot Parmesan-Crusted Salmon delivers perfectly flaky, tender fish with an irresistibly savory, crispy cheese crust in just 15 minutes. We’re using the magic of the Instant Pot to first steam the salmon to perfection, then create that golden-brown crust using the sauté function. It’s the ultimate weeknight dinner hero that tastes like you spent hours in the kitchen!
Ingredients
• 2 Salmon Fillets, about 6 oz / 170g each
• 1 tbsp / 15 ml Olive Oil
• 1 tbsp / 15 g Mayonnaise
• ½ cup / 50 g grated Parmesan Cheese
• ¼ tsp / 1 g Garlic Powder
• ½ tsp / 1 g Paprika
• Salt and freshly ground Black Pepper, to taste
• 1 ½ tbsp / 21 g Butter
• 1 ½ cups / 355 ml Water
Instructions
1. Pour the water into the inner pot of your Instant Pot and place the steaming rack inside.2. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Arrange the fillets on the steaming rack.3. Secure the lid, set the steam release valve to ‘Sealing,’ and select Pressure Cook (or Manual) on HIGH for 4 minutes.4. Once the timer finishes, perform a quick pressure release by carefully turning the valve to ‘Venting.’5. Using tongs, carefully remove the salmon and the rack. Discard the water from the inner pot and pat it dry.6. In a small bowl, mix the mayonnaise and olive oil. In a separate shallow dish, combine the grated Parmesan, paprika, and garlic powder.7. Gently brush the mayonnaise mixture over the top of each salmon fillet, then press the tops into the Parmesan mixture to create a thick, even crust.8. Select the SAUTE function on your Instant Pot and let it heat up. Add the butter and allow it to melt completely.9. Carefully place the salmon fillets, crust-side down, into the hot pot. Sauté for 1-2 minutes until the crust is golden brown and crispy.10. Remove immediately and serve hot with your favorite sides. Enjoy!
Nutritional Information
• Per Serving
• Calories: 400
• Total Fats: 38g
• Net Carbs: 0.9g
• Protein: 33g
• Fiber: 0g
Pro Tips
• For an extra crispy crust, finish the salmon under your oven’s broiler for 1-2 minutes after sautéing. Place on a baking sheet first.
• Use freshly grated Parmesan from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting and browning as well.
• Don’t overcrowd the pot during the sauté step. If cooking more than two fillets, sear them in batches to ensure each one gets a perfectly golden crust.
• Add a squeeze of fresh lemon juice over the finished salmon to brighten the rich flavors of the parmesan and butter.
FAQ
Q: Can I use frozen salmon for this recipe
A: Yes, you can use frozen salmon fillets. Simply increase the pressure cooking time to 5-6 minutes instead of 4. The rest of the steps for creating the parmesan crust remain the same.
Q: What if my parmesan crust isn’t getting crispy
A: For the best results, use freshly grated Parmesan from a block. For an extra crispy finish, you can place the salmon on a baking sheet and put it under your oven’s broiler for 1-2 minutes after sautéing.
Q: Is this Instant Pot salmon recipe keto-friendly
A: Yes, this recipe is very keto-friendly. With only 0.9g of net carbs per serving, it’s a perfect high-protein, high-fat meal for a ketogenic diet.
Q: Can I cook more than two salmon fillets at once
A: Absolutely. While you can steam multiple fillets together, it’s important not to overcrowd the pot during the final sauté step. Sear the fillets in batches to ensure each one gets a perfectly golden-brown and crispy crust.
