Simple Steamed Salmon Fillets

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Simple Steamed Salmon Fillets
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Notes
["Beyond
• For an 8-quart Instant Pot, you must use 1 1/2 cups water or white wine. You can also use three<.sa> frozen 6-ounce fillets. (Four would be too many and begin to stack on top of each other.)
• You can add lots more flavor by sprinkling 1 ⁄2 teaspoon dried seasoning blend on each fillet before adding the lemon slices.
• If you’ve got frozen 8-ounce fillets, cook them at MAX for 6 minutes or at HIGH for 7 minutes, followed by a quick release.
• These salmon fillets are great over riced cauliflower or on top of a kale Caesar salad"]
cuisine icon Keywords
15-30 min, 2 servings, contributed, cook 13 min, dinner, easy, frozen skin‑on salmon fillets, ground black pepper, main course, max pressure cook, modern, paper-­thin fresh lemon slices, prep 2 min, pressure cook, table salt, water or dry white wine of any sort

prep icon Prep Time
2 min
cook icon Cook Time
13 min

serving icon Servings
2 servings
Ingredients
  • 1 cup water or dry white wine of any sort
  • 2 frozen skin‑on salmon fillets
  • 4 paper-­thin fresh lemon slices
  • 1/2 tsp ground black pepper
  • 1/4 tsp table salt
Instructions
  • Pour the water or wine into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the fillets skin-side down on the rack or in the steamer, arranging them so they overlap as little as possible (do not stack them). Set two barely overlapping lemon slices on each fillet. Sprinkle the fish and lemon slices evenly with the pepper and salt. Lock the lid onto the cooker.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates
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