Name: Simple Steamed Salmon Fillets
Prep time: 2 min
Cook time: 13 min
Yield: 2 servings
Cuisine: Modern
Ingredients: 1 cup water or dry white wine of any sort; 2 frozen skin‑on salmon fillets ((6‑ounces each) ); 4 paper-thin fresh lemon slices (any seeds removed); 1/2 tsp ground black pepper; 1/4 tsp table salt

Simple Steamed Salmon Fillets

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

Over the last year, we’ve seen a lot of worry on social media about how to cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can be overcooked in a flash. We find the best technique is to steam them on a rack because they don’t sit in the liquid (which can break them apart, especially during the furious boil inside the pot when the pressure is released). Our timing here is for medium-rare to medium salmon fillets. If you like them cooked more thoroughly, add 1 minute to the timing for either the MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces each) is very important for the timing given; see the Beyond if you have larger fillets.

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Seven Ingredients or Less

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Salmon

Prep Time

2 minutes

Cook Time

13 minutes

Servings

2 servings

Ingredients

1 cup water or dry white wine of any sort
2 frozen skin‑on salmon fillets (6‑ounces each)
4 paper-thin fresh lemon slices any seeds removed
1/2 tsp ground black pepper
1/4 tsp table salt

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Seven Ingredients or Less

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Salmon

Prep Time

2 minutes

Cook Time

13 minutes

Servings

2 servings

Ingredients

1 cup water or dry white wine of any sort
2 frozen skin‑on salmon fillets (6‑ounces each)
4 paper-thin fresh lemon slices any seeds removed
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

Recipe 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

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

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.