Pressure Cooker Salmon

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 7 customer reviews
Pressure Cooker Salmon
Pressure Cooker Salmon
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Ingredients

  • 2 (5 to 6 ounce) skin-on, center-cut salmon fillets
  • ½ lemon, juiced
  • ¼ teaspoon paprika
  • kosher salt and freshly ground pepper to taste

Appliances

For best results, we recommend using:

Directions

  1. Pour enough water into the pot of your pressure cooker to cover by about 1 inch. Place steamer basket into the pot. Set steamer rack inside the basket.
  2. Gently lay salmon fillets skin-side down onto the rack. Squeeze lemon juice over salmon. Season fillets with paprika.
  3. Seal lid on the pressure cooker, turn steam vent to Sealing, and cook on High Pressure for 3 minutes. Immediately turn steam vent to Venting to perform a Quick Release of the pressure.
  4. Season fillets with salt and pepper to serve.
Mealthy tip:

Ask your fishmonger for center-cut salmon filets of uniform thickness so it cooks evenly in the pressure cooker. It is up to you whether you prefer farm-raised or wild-caught salmon. Wild salmon has a more vibrant pink-red color and a more intense, and complex flavor than farm-raised.

For more Salmon recipes, you might enjoy:

10-Minute Teriyaki Salmon

Honey and Garlic Salmon

Crispy Skin Salmon with Lemon Garlic Sauce

Reviews

5.0out of 5 Stars

(7 Reviews)

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What others are saying

Image of Cathy Ford

Cathy Ford says:

This was my first time using the MultiPot and I was amazed at how tender and flavorful the salmon was after only 3 minutes. Great recipe. Looking forward to the next meal.

Image of Olivia Heath

Olivia Heath says:

I can't believe how easy this was. I always struggle to make good salmon and now I have a foolproof method :)

Image of Dominique M

Dominique M says:

I didn't like the paprika on my salmon, but this is a great recipe in terms of cooking times, etc. The salmon was cooked to perfection. Really pleased with the way it turned out. Next time I will just use a simple salt and pepper seasoning with lemon juice.

Image of Alex Cabral

Alex Cabral says:

I was so surprised at how this salmon turned out. I didn't even need paprika, I just used lemon juice, salt, and pepper. Using the pressure cooker doesn't replace that crisp, flaky texture on the outside of the salmon, but for a steamed version it was really good.

Image of George Delamea

George Delamea says:

I was tempted to wrap the salmon in a parchment paper envelope. I was afraid I'd lose too much moisture and end up with cat food. Should never have doubted the power of the multipot! Great texture. Not overcooked in the least. Even my elder son, who generally eats salmon only as sushi, was okay with it (that's a big deal, to me!). I seasoned the fish with Tom Douglas' "rub with love" salmon rub. You can find recipes for it if your grocery doesn't carry it. Best fish seasoning I've ever had.

Image of Katie Hason

Katie Hason says:

This was my first time making salmon in the pressure cooker, and I must say, I am impressed! The cooking time is little to nothing (I actually thought I had read it wrong). It cooks in mere minutes, and doesn't fall apart. Delicious!

Image of Greg Jones

Greg Jones says:

This was incredibly easy to make. I prefer this method over pan frying, for sure. I can't believe it only take 3 minutes to cook. Perfect recipe!