Say goodbye to boring weeknight dinners! This Chili Lime Salmon is an absolute flavor explosion, and the best part? It comes together in just 15 minutes thanks to the magic of the Instant Pot. We’re talking tender, flaky salmon bathed in a zesty, spicy sauce with a kick of garlic and fresh herbs. It’s the perfect single-serving meal when you want something delicious, healthy, and incredibly fast. Let’s get cooking!
Ingredients
• 7 oz / 200g salmon fillet
• 1 jalapeño pepper, finely chopped
• 1 tbsp / 15 ml freshly squeezed lime juice
• 2 garlic cloves, crushed
• 1 tbsp / 15g swerve or preferred sweetener
• 1 tbsp / 15 ml olive oil
• 1 cup / 240 ml fish stock or water
• 1 tsp / 5g sea salt
• ½ tsp / 2.5g black pepper
• ¼ tsp / 1g cumin powder
• ½ tsp / 2.5g smoked paprika
• 1 tbsp / 15g fresh parsley, finely chopped
Instructions
1. Directions
2. In a small bowl, whisk together the olive oil, swerve, crushed garlic, lime juice, cumin powder, smoked paprika, and fresh parsley. Set this flavor-packed sauce aside.2. Pat the salmon fillet completely dry with a paper towel and season generously on all sides with sea salt and black pepper.3. Place the steam basket or trivet into your Instant Pot and pour in the fish stock. Carefully place the seasoned salmon fillet in the basket.4. Secure the lid, move the steam release handle to the ‘Sealing’ position, and select the ‘Steam’ function. Set the timer for 4 minutes on high pressure.5. When the timer beeps, perform a quick pressure release by carefully turning the handle to the ‘Venting’ position. Once the pin drops, open the lid.6. Gently remove the steam basket with the salmon. Select the ‘Sauté’ function. Pour the prepared chili-lime sauce into the pot along with the chopped jalapeño and bring it to a simmer.7. Place the steamed salmon back into the pot, spooning the bubbling sauce over the top. Cook for 1-2 minutes to let the fish absorb the sauce. Press ‘Cancel’ and serve immediately.
Nutritional Information
• Per Serving: Calories 399
• Total Fats: 26.5g
• Net Carbs: 2.5g
• Protein: 39.2g
• Fiber: 0.6g
Pro Tips
• For a milder dish, remove the seeds and white ribs from the jalapeño before chopping. For extra fire, leave them in or add a pinch of red pepper flakes to the sauce.
• For a crispy skin, pat the salmon extra dry and use the ‘Sauté’ function to sear it in olive oil for 2 minutes per side *before* pressure cooking. Remove it, then proceed with the steaming step, reducing steam time to 2-3 minutes.
• This salmon is fantastic served over cauliflower rice, zucchini noodles, or a bed of fresh arugula to soak up every last drop of the delicious sauce.
• No fish stock? No problem. You can easily substitute water or a light vegetable broth for the steaming liquid. The main flavor comes from the sauce.
FAQ
Q: Can I make this salmon without an Instant Pot
A: Absolutely. To cook on the stovetop, pan-sear the seasoned salmon in a skillet for 3-4 minutes per side. Remove the salmon, add the sauce ingredients to the hot pan, and simmer for 1-2 minutes. Return the salmon to the pan, spoon the sauce over it, and serve immediately.
Q: How can I make this recipe less spicy
A: For a milder dish, simply remove the seeds and white ribs from the jalapeño before you chop it. Most of the heat is contained in those parts. You can also use half a jalapeño or omit it entirely for a zesty but not spicy sauce.
Q: What can I serve with Chili Lime Salmon
A: This salmon is fantastic served over a base that can soak up the flavorful sauce. For healthy, low-carb options, try cauliflower rice, zucchini noodles, or a bed of fresh arugula. Steamed asparagus or broccoli also make great side dishes.
Q: Can I use frozen salmon for this recipe
A: For the best results and even cooking, it is highly recommended to use a fully thawed salmon fillet. Cooking from frozen can affect the texture and may require adjusting the steam time by adding 1-2 minutes, depending on the fillet’s thickness.
