Lemon Zest Salmon
By :Cooking Under Pressure Cookbook by Matt Pelton
Print Recipe
I never would have considered cooking salmon in a pressure cooker before I tried it. The result was a super moist poached type salmon that can be made in a hurry.
Votes: 12
Rating: 4.17
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Lemon, Salmon
Prep Time 5 minutes
Cook Time 5 minutes
Servings
3 servings
Ingredients
  • 8 ounces salmon fillet
  • 1/2 lemon squeezed and zested
  • 2 Tbsp brown sugar
  • 1 Tbsp real butter
  • Sea salt and pepper to taste
  • 1/2 cup Water
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Lemon, Salmon
Prep Time 5 minutes
Cook Time 5 minutes
Servings
3 servings
Ingredients
  • 8 ounces salmon fillet
  • 1/2 lemon squeezed and zested
  • 2 Tbsp brown sugar
  • 1 Tbsp real butter
  • Sea salt and pepper to taste
  • 1/2 cup Water
Votes: 12
Rating: 4.17
Rate this recipe!
Instructions
  1. Fold a piece of foil up that will fit in the Instant Pot. Place the salmon fillet skin side down in the foil.
  2. Add all of the ingredients except the water on top of the salmon fillet.
  3. Pour the water in the Instant Pot and hit the sauté button. Let the water boil and hit the clear button.
  4. Place the foil with the salmon on the trivet and lower it into the pot. Close the lid and hit manual, pressure, high, and set the time for 5 minutes.
  5. When the time is finished, release the pressure manually. Remove the foil, drizzle the juices back over the top, and serve.
21 replies
  1. Jessanderson85
    Jessanderson85 says:

    Delicious. Savory and slightly sweet! Was not cooked hardly at all after 5 minutes, so I put it back in for 4 more and it was perfect.

  2. Vhire
    Vhire says:

    We needed more like 12 minutes… but maybe our cuts were thicker or fattier? I reccomend putting in for 8 amd then checking it

  3. Matt
    Matt says:

    Uh, is that really supposed to feed three? Or are we meant to understand that we are to purchase three x 8oz fillets.

  4. Vhire
    Vhire says:

    My hubby loved this! I felt that it took longer to cook than it should – but even then… my house didnt stink like fish for days!

  5. Mveva
    Mveva says:

    I did not use lemon zest because I was too lazy. Definitely would have been better with the zest. I cut the brown sugar in half which I liked just the hint of sweetness. I put it in for 7 minutes on high pressure and used NR. The salmon was a little overcooked. I think following the 5 minutes with NR would have worked.

  6. Christinabrown
    Christinabrown says:

    I did not use this recipie;but i did cook salmon in my instant pot. We now always use the pot to cook salmon. We salmon multi times a week. So yes use lemon zest it adds a great amound of flavor. We also use paprika a lot of it, NO salt. Depending on SIZE usually our cooking time is TWO minutes ( or less) always remember it us cooking while coming up to temp. 1 cup water in bottom, often we add potatoes for a one pop dinner. Top off with greens for o bit a end if wanted. Seriously easy and yummy

  7. Suzjur
    Suzjur says:

    I had a huge fillet and 5 minutes was perfect! It took linger to thaw the salmon than to make the dish!

  8. Instant Pot
    Instant Pot says:

    You Could but it would depend on the thickness. Maybe add 2 more minutes and then check with a meat thermometer.

  9. cherribosch1@gmail.com
    cherribosch1@gmail.com says:

    Love this recipe. I add a bit of ginger and then thicken the sauce at the end with a bit of cornstarch. Best salmon ever!

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