The easiest, zestiest salmon you'll ever make needs just 10 minutes and a handful of ingredients – flaky fillets steamed with fresh chili and bright lemon. It is low-carb, high-protein, and tastes like you cooked all afternoon. Weeknight dinner, solved in one pot.
The Easiest, Zestiest Salmon You’ll Ever Make!
Let’s be honest, weeknight dinners can be a drag. You want something delicious and healthy, but you’re short on time and energy. Enter this incredible Hot and Lemony Salmon, made effortlessly in the Instant Pot! In just 10 minutes, you can have perfectly flaky, moist salmon infused with a vibrant kick of fresh chili and bright lemon. It’s a low-carb, high-protein powerhouse that tastes like you spent hours in the kitchen. Say goodbye to boring meals and hello to your new favorite speedy supper!
Ingredients
• 1 large Lemon, half sliced thin, half juiced
• 2 tbsp (30 ml) chopped fresh Red Chili, like Fresno or jalapeño
• ¼ tsp Sea Salt
• ¼ tsp freshly ground Black Pepper
• 4 Salmon Fillets, about 6 oz / 170g each
• 1 ½ cups / 350 ml Water
Instructions
1. Directions
2. Pour the water into the inner pot of your Instant Pot and place the trivet or steam rack inside.
3. Arrange the salmon fillets on the rack, trying not to overlap them.
4. Sprinkle the fillets evenly with salt and pepper, then drizzle with the fresh lemon juice.
5. Top each fillet with the chopped chili peppers and then arrange the lemon slices on top.
6. Close and lock the lid. Set the steam release valve to the ‘Sealing’ position and select the ‘Pressure Cook’ (or ‘Manual’) function.
7. Adjust the time to cook on HIGH pressure for 4 minutes.
8. When the timer beeps, carefully perform a quick pressure release by moving the steam valve to ‘Venting’.
9. Once the pin drops, open the lid. Gently remove the salmon and serve immediately. Enjoy!
Nutritional Information
• Per Serving: Calories 180 | Total Fat 8g (0.28 oz) | Net Carbs 3g (0.11 oz) | Protein 25g (0.88 oz) | Fiber 0g (0 oz)
Pro Tips
• Don’t skip the trivet! Cooking the salmon on the rack above the water steams it perfectly, preventing it from becoming waterlogged and preserving its delicate, flaky texture.
• For a milder spice, remove the seeds from your chili peppers before chopping. For a bigger kick, use a spicier pepper like a serrano.
• The cook time is for fillets about 1-inch thick. If your salmon is significantly thinner, reduce the cook time to 3 minutes to avoid overcooking.
• Serve this salmon over a bed of quinoa, with a side of steamed asparagus, or flake it into a fresh green salad for a complete, healthy meal.
FAQ
Q: How can I make this salmon less spicy
A: For a milder flavor, simply remove the seeds from your chili peppers before you chop them. You can also use a less spicy pepper, like a mild jalapeño with the seeds removed.
Q: What should I serve with this hot and lemony salmon
A: This versatile salmon pairs wonderfully with a bed of quinoa, a side of steamed asparagus, or flaked into a fresh green salad for a complete and healthy meal.
Q: How long should I cook thinner salmon fillets
A: The 4-minute cook time is ideal for fillets about 1-inch thick. If your salmon is significantly thinner, reduce the pressure cook time to 3 minutes to prevent it from overcooking.
Q: Is the trivet necessary for this Instant Pot salmon recipe
A: Yes, do not skip the trivet or steam rack. Cooking the salmon above the water is essential for steaming it perfectly. This method keeps the fish moist and flaky while preventing it from becoming waterlogged.
Pro Tips
- Don't skip the trivet – cooking the salmon on the rack above the water steams it gently instead of waterlogging it, preserving the delicate flakes.
- The 4-minute pressure cook is calibrated for fillets about 1 inch thick; if yours are thinner, drop the time to 3 minutes to avoid overcooking.
- For milder heat, remove the seeds from the chili peppers before chopping; for a bigger kick, use a spicier pepper like serrano.
- Arrange the fillets on the rack without overlapping so every piece cooks at the same rate.
- Release the pressure immediately when the timer beeps – the keep-warm heat continues cooking the salmon and dries it out fast.
Frequently Asked Questions
Is this salmon recipe keto-friendly?
Very much so – lemon, chili, and salmon are naturally low-carb, and each serving lands around 3g net carbs with 25g of protein.
Can I use frozen salmon fillets?
Yes, but thaw them completely and pat them dry first. Ice crystals add steam that dilutes the seasoning and softens the surface of the fish.
Can I make this salmon ahead of time?
It is best served immediately while the fillets are hot and flaky. Leftovers keep 2 days in the fridge and are excellent flaked cold over a green salad.
Can I swap the lemon for lime?
Yes – use half a lime, juiced and sliced, exactly the same way. The citrus-chili combination works equally well with either fruit.
Recipe card below.
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The Easiest, Zestiest Salmon You'll Ever Make!
Ingredients
Method
- Directions
- Pour the water into the inner pot of your Instant Pot and place the trivet or steam rack inside.
- Arrange the salmon fillets on the rack, trying not to overlap them.
- Sprinkle the fillets evenly with salt and pepper, then drizzle with the fresh lemon juice.
- Top each fillet with the chopped chili peppers and then arrange the lemon slices on top.
- Close and lock the lid.
- Set the steam release valve to the 'Sealing' position and select the 'Pressure Cook' (or 'Manual') function.
- Adjust the time to cook on HIGH pressure for 4 minutes.
- When the timer beeps, carefully perform a quick pressure release by moving the steam valve to 'Venting'.
- Once the pin drops, open the lid. Gently remove the salmon and serve immediately.
- Enjoy!
- Don't skip the trivet!
- Cooking the salmon on the rack above the water steams it perfectly, preventing it from becoming waterlogged and preserving its delicate, flaky texture.
