Spicy Garlic Salmon and Asparagus
By :Chop Secrets
Print Recipe
Votes: 7
Rating: 3.86
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Asparagus, Butter, Garlic, Honey, Lemon, Salmon
Prep Time 5 minutes
Cook Time 10 minutes
Servings
2 servings
Ingredients
  • 2/3 lb salmon filet patted dry and cut into 2 equal pieces approx 1 inch thick
  • 1 1/2 tbsp garlic minced
  • 2/3 lb asparagus cut any thick pieces in half lengthwise
  • 2 tsp honey
  • 1 small lemon sliced thin
  • 1/2 tsp red pepper flakes
  • 2 tbsp butter cut into pieces
  • 1 cup Water
  • Salt and freshly ground pepper to taste
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Asparagus, Butter, Garlic, Honey, Lemon, Salmon
Prep Time 5 minutes
Cook Time 10 minutes
Servings
2 servings
Ingredients
  • 2/3 lb salmon filet patted dry and cut into 2 equal pieces approx 1 inch thick
  • 1 1/2 tbsp garlic minced
  • 2/3 lb asparagus cut any thick pieces in half lengthwise
  • 2 tsp honey
  • 1 small lemon sliced thin
  • 1/2 tsp red pepper flakes
  • 2 tbsp butter cut into pieces
  • 1 cup Water
  • Salt and freshly ground pepper to taste
Votes: 7
Rating: 3.86
Rate this recipe!
Instructions
  1. Coat the salmon fillets with the garlic.
  2. On a large piece of foil, arrange half the asparagus, topped with one piece of salmon. Drizzle 1 tsp honey, top with half the lemon slices and half the red pepper flakes. Dot with half the butter.
  3. Close the foil to form a pouch. Crimp the edges to seal.
  4. Repeat with the second filet.
  5. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the foil packets on to the steam rack, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the STEAM function*. Use the +/- keys and program the Instant Pot for 4 minutes (reduce to 3 minutes if your salmon filets are thin).
  7. When the time is up, quick-release the remaining pressure. Carefully remove the packets and open immediately to stop the cooking.
  8. Serve immediately. Season with salt and freshly ground pepper to taste.
Recipe Notes

*If you don’t have a STEAM function, use MANUAL or PRESSURE COOK.

7 replies
  1. PR_Cooks
    PR_Cooks says:

    Timing was WAY off for me. My fillets were < 1” and weighed 0.7lbs total and I followed the dorections nearly to the letter. After 4 minutes on steam, the butter hadn’t melted and the fish was completely raw under the lemon. Another 4 minutes of manual pressure and one fillet was okay, the other so overcooked it was ruined.
    Perhaps I have industrial-strenght foil?
    Either way, sad waste of some great fish.

  2. marsolie63
    marsolie63 says:

    I used a small salmon fillet and needed much more than three minutes time. I suggest the 10 minutes the instantpot steam mode calls for.

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