Tired of dry, overcooked salmon? Say hello to your new weeknight hero: the Instant Pot! This recipe delivers perfectly tender, flaky, and flavorful sockeye salmon in a fraction of the time it takes to preheat your oven. A simple, zesty marinade of garlic, lemon, and Dijon mustard creates a restaurant-quality meal that’s both incredibly easy and impressively healthy. Get ready to fall in love with salmon all over again!
Ingredients
• 4 (6 oz / 170g) Sockeye Salmon Fillets
• 1 tbsp (15ml) Fresh Lemon Juice
• 1 tsp (5g) Dijon Mustard
• 1 tsp (3g) Garlic Powder
• ¼ tsp (1g) Onion Powder
• 1 Clove Garlic, minced
• ½ tsp (3g) Kosher Salt, or to taste
• ¼ tsp (1g) Black Pepper, or to taste
• 1 ½ cups (355ml) Water
Instructions
1. Directions
2. Whisk the Marinade: In a small bowl, combine the Dijon mustard, garlic powder, onion powder, minced garlic, and fresh lemon juice. Season with salt and pepper and stir until well combined.
3. Season the Salmon: Pat the salmon fillets dry with a paper towel. Brush the garlic-lemon mixture evenly over the top and sides of each fillet.
4. Prep the Instant Pot: Pour the water into the inner pot of your Instant Pot. Place the trivet or steam rack inside.
5. Arrange the Salmon: Carefully place the seasoned salmon fillets on the rack, skin-side down if applicable. Try not to let them overlap. Secure the lid and set the steam valve to the ‘Sealing’ position.
6. Pressure Cook: Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on HIGH pressure for 4 minutes.
7. Quick Release: Once the cooking time is complete, carefully perform a quick pressure release by moving the steam valve to the ‘Venting’ position.
8. Serve Immediately: Once the pin drops, open the lid. Serve the salmon immediately with your favorite sides and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 195
• Total Fat: 10g
• Net Carbs: 1g
• Protein: 24g
• Fiber: 0g
Pro Tips
• For thinner fillets (under 1-inch thick), reduce the cook time to 3 minutes to prevent them from drying out. For very thick fillets, you may need 5 minutes.
• Cooking with the skin on (even if you don’t eat it) helps keep the salmon incredibly moist. Always place the fillets skin-side down on the rack.
• For a brighter finish, garnish the cooked salmon with fresh dill or parsley and an extra squeeze of lemon juice right before serving.
FAQ
Q: Can I cook frozen salmon in the Instant Pot
A: Yes, you can cook salmon from frozen. For fillets of similar thickness, increase the pressure cook time to 6-7 minutes. There’s no need to thaw them first, just rinse off any ice glaze and proceed with the recipe.
Q: Can I use a different type of salmon for this recipe
A: Absolutely! This recipe works well with other types of salmon like Coho, King, or Atlantic salmon. Adjust the cooking time based on the thickness of your fillets as noted in the Pro Tips.
Q: What can I use if I don’t have an Instant Pot trivet
A: If you don’t have the trivet that came with your Instant Pot, you can use a metal steamer basket or create a ring out of aluminum foil to elevate the salmon above the water.
Q: How can I tell if my salmon is perfectly cooked
A: Perfectly cooked salmon will be opaque and flake easily with a fork. The quick release method helps prevent overcooking, but you can also check the internal temperature with a thermometer; it should read 145°F (63°C) at the thickest part.
