A 20-Minute Salmon Dinner That Will Amaze You!
Looking for a dinner that’s lightning-fast, packed with flavor, and ridiculously easy to clean up? Meet your new weeknight hero: Spicy Pepper Salmon, made effortlessly in the pressure cooker! This recipe delivers perfectly steamed, flaky salmon fillets swimming in a vibrant, savory sauce made from sweet bell peppers, a hint of chili, and rich butter. It’s a low-carb, high-protein meal that tastes like it came from a fancy restaurant but comes together in just 20 minutes. Say goodbye to boring dinners and hello to your new favorite way to cook salmon!
Ingredients
• 4 salmon fillets, about 1 lb or 450g total
• 1 medium red bell pepper, finely chopped
• 1 small chili pepper, finely chopped
• ¼ zucchini, cubed
• 3 tbsp (42g) butter
• 1 tbsp (15ml) olive oil
• 1 cup (240ml) fish stock
• For the Spice Rub
• 1 tsp sea salt
• 2 tsp freshly ground black pepper
• 1 tsp dried parsley
Instructions
1. Directions
2. Prep the Salmon: Rinse the salmon fillets and pat them completely dry with a paper towel. In a small bowl, whisk together the olive oil, sea salt, black pepper, and dried parsley. Generously brush this mixture over all sides of the salmon fillets.2. Steam the Salmon: Pour 1 cup of water into the inner pot of your pressure cooker. Place the seasoned salmon in a steamer basket and lower it into the pot. Secure the lid, set the valve to “Sealing,” and cook on high pressure using the “Steam” function for 4 minutes.3. Quick Release: Once the timer is up, carefully perform a quick release of the pressure. Using oven mitts, remove the steamer basket with the salmon and set it aside. Discard the water from the inner pot and give it a quick wipe.4. Sauté the Veggies: Select the “Sauté” function. Once the pot is hot, melt the butter, then add the chopped red bell pepper, chili pepper, and zucchini. Cook, stirring often, for 3-4 minutes until the vegetables begin to soften.5. Create the Sauce: Pour in the fish stock, scraping up any flavorful bits from the bottom of the pot. Secure the lid, set the valve to “Sealing,” and cook on high pressure using the “Manual” or “Pressure Cook” button for 4 minutes.6. Combine and Serve: Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes before performing a quick release for the remainder. Carefully open the lid. Gently place the steamed salmon fillets back into the pot with the sauce, spooning the pepper mixture over the top. Serve immediately, with an optional sprinkle of Tabasco for extra heat.
Nutritional Information
• Per Serving: Calories 364 | Total Fats 23.7g | Net Carbs: 2.2g | Protein: 36.4g | Fiber: 0.6g
Pro Tips
• For an extra layer of flavor and easier handling, steam the salmon with the skin on. The skin helps keep the delicate fillet intact.
• Control the heat by removing the seeds and membranes from the chili pepper for a milder sauce, or leave them in for a fiery kick.
• No fish stock? Vegetable or chicken broth works as a great substitute. For a more complex sauce, replace half the stock with a dry white wine like Sauvignon Blanc.
• Serve this dish over a bed of fluffy quinoa, cauliflower rice, or alongside steamed asparagus to soak up every last drop of the delicious sauce.
FAQ
Q: How long does it take to cook salmon in a pressure cooker
A: For 1-inch thick salmon fillets, it only takes 4 minutes on high pressure to steam them to flaky perfection. This quick cooking time is key to keeping the salmon moist and tender.
Q: Can I make this salmon recipe without a pressure cooker
A: While this recipe is designed for a pressure cooker, you can adapt it. Pan-sear the seasoned salmon for 3-4 minutes per side. In a separate pan, sauté the vegetables and create the sauce as directed, then pour it over the cooked salmon to serve.
Q: What can I substitute for fish stock
A: If you don’t have fish stock, vegetable or chicken broth are excellent substitutes. For a more complex and elegant sauce, you can replace half of the stock with a dry white wine like Sauvignon Blanc.
Q: Is this spicy pepper salmon recipe keto-friendly
A: Yes, this is a fantastic low-carb and keto-friendly recipe. With only 2.2g of net carbs per serving, it’s a high-protein, healthy meal. Serve it with cauliflower rice or steamed asparagus to keep the entire dinner low-carb.
