Picture this: a delicious salmon dinner ready in minutes, with minimal cleanup. That’s the magic of your Instant Pot! Whether you’re craving a quick weeknight meal or a healthy dinner solution, these 29 recipes will transform your mealtime routine. From zesty lemon herb to creamy garlic butter, get ready to discover mouthwatering dishes that make cooking salmon easier than ever. Let’s dive in!
Instant Pot Lemon Herb Salmon
Delightfully simple yet impressively elegant, this Instant Pot Lemon Herb Salmon transforms a weeknight staple into a restaurant-worthy meal in minutes. The pressure cooker’s gentle steam locks in the fish’s natural moisture while infusing it with bright, aromatic flavors, creating a dish that feels both effortless and sophisticated. It’s the perfect answer for when you crave something nourishing and flavorful without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 (6-ounce) skin-on salmon fillets, patted completely dry with paper towels for the best sear
– 1 cup low-sodium chicken broth, my secret for adding depth without overpowering the salmon
– 3 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 2 tablespoons freshly squeezed lemon juice, about 1 large lemon—bottled just won’t do here
– 4 cloves garlic, minced finely so it melts into the sauce
– 1 tablespoon fresh dill, chopped (dried works in a pinch, but fresh makes all the difference)
– 1 tablespoon fresh parsley, chopped for a vibrant finish
– 1 teaspoon kosher salt, I prefer it for its clean flavor
– ½ teaspoon freshly ground black pepper, cracked right before using
– Lemon slices, for garnish and a pretty presentation
Instructions
1. Select the “Sauté” function on your Instant Pot and add 1 tablespoon of olive oil, heating it until it shimmers, about 2 minutes.
2. Season the salmon fillets evenly on both sides with the kosher salt and freshly ground black pepper.
3. Place the salmon fillets skin-side up in the hot pot and sear for exactly 2 minutes until a golden crust forms, resisting the urge to move them for a perfect sear.
4. Carefully remove the salmon to a plate using tongs and set aside, leaving any oil in the pot.
5. Add the minced garlic to the pot and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
6. Pour in the low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom, which adds rich flavor to the sauce.
7. Turn off the “Sauté” function and place the trivet that came with your Instant Pot into the pot.
8. Arrange the seared salmon fillets skin-side down in a single layer on the trivet.
9. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, freshly squeezed lemon juice, chopped dill, and chopped parsley.
10. Pour the lemon-herb mixture evenly over the salmon fillets.
11. Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing.”
12. Select the “Pressure Cook” or “Manual” function and set the timer for 3 minutes on high pressure.
13. Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
14. Open the lid and use a spatula to transfer the salmon to serving plates, spooning the cooking liquid over the top as a light sauce.
15. Garnish each plate with fresh lemon slices for an extra burst of citrus.
Effortlessly flaky and infused with herbaceous brightness, this salmon boasts a tender, melt-in-your-mouth texture that pairs beautifully with the zesty pan sauce. Serve it over a bed of fluffy quinoa or alongside roasted asparagus for a complete, elegant meal that’s sure to impress even on the busiest of evenings.
Instant Pot Teriyaki Salmon with Rice
Venturing into the world of weeknight dinners, this Instant Pot Teriyaki Salmon with Rice transforms a simple meal into an elegant, restaurant-worthy dish with minimal effort. The pressure cooker locks in the salmon’s delicate moisture while infusing it with a glossy, sweet-savory glaze, and the rice cooks to perfection beneath, absorbing every drop of flavor. It’s a harmonious, one-pot wonder that feels both indulgent and effortlessly practical.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup long-grain white rice, rinsed until the water runs clear—this removes excess starch for fluffier results.
- 1 cup water, for steaming the rice to tender perfection.
- 4 (6-ounce) salmon fillets, skin-on for extra flavor and to help them hold their shape; I prefer wild-caught for its firmer texture.
- 1/2 cup low-sodium soy sauce, which balances the saltiness beautifully.
- 1/4 cup honey, for a natural sweetness that caramelizes gorgeously.
- 2 tablespoons rice vinegar, adding a subtle tang to cut through the richness.
- 1 tablespoon minced fresh ginger, grated just before use to maximize its aromatic punch.
- 2 cloves garlic, minced—fresh is key here for the brightest flavor.
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water to create a smooth slurry that thickens the sauce without lumps.
- 1 tablespoon toasted sesame oil, drizzled at the end for a nutty finish that elevates the dish.
- 2 green onions, thinly sliced, for a fresh, colorful garnish.
- 1 teaspoon sesame seeds, toasted lightly for extra crunch and visual appeal.
Instructions
- Rinse 1 cup of long-grain white rice under cold running water in a fine-mesh strainer until the water runs clear, about 1-2 minutes, to remove excess starch.
- Place the rinsed rice and 1 cup of water into the inner pot of the Instant Pot, spreading it evenly across the bottom.
- Arrange 4 salmon fillets skin-side down on top of the rice in a single layer, ensuring they do not overlap.
- In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon minced fresh ginger, and 2 cloves minced garlic until fully combined.
- Pour the sauce mixture evenly over the salmon fillets, coating them thoroughly.
- Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” setting on high pressure for 4 minutes.
- Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure by turning the valve to “Venting.”
- Using a slotted spoon or spatula, gently transfer the salmon fillets to a serving plate, being careful to keep them intact.
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth to create a slurry without lumps.
- Select the “Sauté” function on the Instant Pot, stir the cornstarch slurry into the sauce and rice in the pot, and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the back of a spoon.
- Turn off the Instant Pot, then stir in 1 tablespoon toasted sesame oil until well incorporated for a nutty aroma.
- Fluff the rice with a fork to separate the grains, then divide it among serving plates alongside the salmon.
- Drizzle any remaining thickened sauce from the pot over the salmon and rice, then garnish with 2 thinly sliced green onions and 1 teaspoon toasted sesame seeds.
Zesty and satisfying, this dish offers tender, flaky salmon that practically melts in your mouth, contrasted with sticky, savory rice soaked in the rich teriyaki glaze. For a creative twist, serve it alongside steamed bok choy or a crisp cucumber salad to balance the sweetness, or top with extra green onions and a squeeze of lime for a bright, refreshing finish that highlights the umami depth.
Instant Pot Garlic Butter Salmon
Dazzling in its simplicity yet sophisticated in flavor, this Instant Pot Garlic Butter Salmon transforms a weeknight staple into an elegant meal. The pressure cooker locks in the salmon’s natural moisture while infusing it with rich, aromatic garlic butter, creating a dish that feels both indulgent and effortlessly healthy. Perfect for busy evenings when you crave something special without the fuss, it’s a recipe that consistently delivers restaurant-quality results from the comfort of your kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on or skinless—I prefer wild-caught for its firmer texture and richer flavor.
– 4 tablespoons unsalted butter, cut into small cubes; using high-quality butter makes all the difference here.
– 6 cloves garlic, minced finely—freshly minced garlic releases the most potent aroma.
– 1/4 cup low-sodium chicken broth, which adds a subtle savory depth without overpowering the fish.
– 2 tablespoons freshly squeezed lemon juice, from about 1 medium lemon; I always zest the lemon first and save it for garnish.
– 1 teaspoon kosher salt, for even seasoning throughout.
– 1/2 teaspoon freshly ground black pepper, to enhance the salmon’s natural flavors.
– 2 tablespoons chopped fresh parsley, for a bright, herbaceous finish.
– Lemon slices, for serving—thin slices work best to complement each bite.
Instructions
1. Pat the salmon fillets dry with paper towels to ensure a crisp exterior and even cooking.
2. Season both sides of the salmon fillets evenly with kosher salt and freshly ground black pepper.
3. Pour the low-sodium chicken broth into the Instant Pot’s inner pot to create a steaming base that prevents sticking.
4. Place a trivet or steamer basket inside the Instant Pot, arranging the seasoned salmon fillets in a single layer on top.
5. Secure the lid, set the valve to the sealing position, and select the “Manual” or “Pressure Cook” function on high pressure for 3 minutes.
6. While the salmon cooks, melt the unsalted butter in a small saucepan over medium heat until it bubbles gently, about 2 minutes.
7. Add the minced garlic to the melted butter and sauté for 1 minute, stirring constantly until fragrant but not browned.
8. Stir the freshly squeezed lemon juice into the garlic butter mixture, then remove it from the heat to prevent the garlic from burning.
9. Once the cooking time is complete, perform a quick pressure release by carefully turning the valve to venting—this preserves the salmon’s delicate texture.
10. Use tongs to transfer the salmon fillets to a serving platter, discarding any accumulated liquid in the pot.
11. Drizzle the warm garlic butter sauce evenly over the salmon fillets, ensuring each piece is generously coated.
12. Sprinkle the chopped fresh parsley over the top as a garnish for a pop of color and freshness.
13. Arrange lemon slices around the platter for a visually appealing presentation that adds a zesty accent.
Perfectly flaky and infused with the luxurious garlic butter sauce, this salmon boasts a melt-in-your-mouth texture that pairs beautifully with simple sides like roasted asparagus or fluffy quinoa. For a creative twist, serve it over a bed of creamy polenta or alongside a crisp arugula salad tossed in a lemon vinaigrette, letting the rich flavors shine through in every bite.
Instant Pot Salmon and Asparagus
Picture this: a vibrant, restaurant-quality meal that comes together in minutes, with minimal cleanup and maximum flavor. Our Instant Pot Salmon and Asparagus is the epitome of elegant simplicity, transforming humble ingredients into a dish that feels both nourishing and indulgent.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 1.5 lbs salmon fillet, skin-on for extra flavor and moisture—I always ask my fishmonger for the center-cut portion.
- 1 lb fresh asparagus, with the woody ends snapped off (they break naturally at the perfect spot).
- 1/2 cup low-sodium chicken broth, my secret for a more nuanced base than water.
- 3 tbsp extra virgin olive oil, my go-to for its fruity finish.
- 2 tbsp fresh lemon juice, squeezed just before using for the brightest zing.
- 3 cloves garlic, minced—I press mine for a quick, fine paste.
- 1 tsp dried dill, or 1 tbsp fresh if you have it.
- 1/2 tsp kosher salt, for even seasoning.
- 1/4 tsp freshly ground black pepper.
Instructions
- Pour the low-sodium chicken broth into the Instant Pot insert.
- Place the trivet inside the pot, ensuring it sits level.
- Arrange the salmon fillet, skin-side down, on the trivet in a single layer.
- Scatter the trimmed asparagus spears around and over the salmon.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried dill, kosher salt, and freshly ground black pepper until emulsified. Tip: Whisking the oil and acid first creates a stable dressing that clings beautifully.
- Drizzle the mixture evenly over the salmon and asparagus, coating them thoroughly.
- Secure the lid, set the valve to “Sealing,” and select the “Steam” function for 3 minutes. Tip: The “Steam” setting provides gentler, more even heat than “Pressure Cook” for delicate fish.
- Once the cycle completes, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Open the lid and use a fork to check that the salmon flakes easily and the asparagus is tender-crisp. Tip: For extra color, you can quickly sauté the asparagus in the residual sauce after removing the salmon.
- Transfer the salmon and asparagus to a serving platter, spooning any juices from the pot over the top.
Here, the salmon emerges impossibly moist and flaky, infused with the bright, herbal notes of lemon and dill, while the asparagus retains a satisfying snap. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the fragrant, garlicky broth—a complete, effortless feast that belies its speedy preparation.
Instant Pot Honey Glazed Salmon
Just when the weeknight dinner rush threatens to overwhelm, this Instant Pot Honey Glazed Salmon emerges as a culinary savior, transforming simple ingredients into an elegant, restaurant-worthy dish in mere minutes. Its sweet, sticky glaze and perfectly flaky texture offer a sophisticated yet effortless solution for any occasion, proving that gourmet meals need not be complicated. Let this recipe be your secret weapon for impressing guests or simply treating yourself to something special without the fuss.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1.5 pounds fresh salmon fillets, skin-on for extra flavor and moisture—I always pat them dry with paper towels first.
– 1/4 cup pure honey, preferably local for a richer floral note.
– 3 tablespoons low-sodium soy sauce, my go-to for balancing saltiness without overpowering.
– 2 tablespoons fresh lemon juice, squeezed just before use to keep it bright and zesty.
– 2 cloves garlic, minced finely—fresh is best here for a pungent kick.
– 1 teaspoon grated fresh ginger, about a 1-inch knob peeled and grated.
– 1/2 teaspoon black pepper, freshly ground for maximum aroma.
– 1 tablespoon extra virgin olive oil, drizzled lightly to prevent sticking.
– 2 tablespoons chopped fresh parsley, for a vibrant green garnish at the end.
– 1 cup water, for the Instant Pot’s cooking base.
Instructions
1. In a small bowl, whisk together 1/4 cup honey, 3 tablespoons soy sauce, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 teaspoon grated ginger, and 1/2 teaspoon black pepper until fully combined to form the glaze.
2. Pat 1.5 pounds salmon fillets dry with paper towels, then brush both sides evenly with the honey glaze mixture, reserving about 2 tablespoons for later use.
3. Pour 1 cup water into the Instant Pot’s inner pot, then place the trivet inside to elevate the salmon and prevent it from sitting in liquid.
4. Arrange the glazed salmon fillets in a single layer on the trivet, skin-side down if they have skin, to ensure even cooking and easy removal.
5. Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Steam” function for 3 minutes at high pressure—this short time keeps the salmon tender and moist.
6. Once the cooking cycle completes, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
7. Using tongs, transfer the cooked salmon to a serving plate, then drizzle the reserved 2 tablespoons of glaze over the top for an extra glossy finish.
8. Garnish the salmon with 2 tablespoons chopped fresh parsley and a light drizzle of 1 tablespoon extra virgin olive oil just before serving to enhance the flavors.
Zesty and succulent, this salmon boasts a caramelized exterior that gives way to melt-in-your-mouth flakes, with the honey glaze adding a delicate sweetness that complements the savory soy and bright lemon notes. For a creative twist, serve it over a bed of quinoa or alongside roasted asparagus, allowing the glaze to mingle with the sides for a complete, elegant meal that feels indulgent yet health-conscious.
Instant Pot Thai Curry Salmon
Fusing the vibrant flavors of Thailand with the modern convenience of pressure cooking, this Instant Pot Thai Curry Salmon transforms a weeknight staple into an elegant, restaurant-worthy dish. The rich, aromatic coconut curry sauce envelops tender, flaky salmon fillets, creating a harmonious balance of creamy, spicy, and savory notes that is both deeply satisfying and surprisingly simple to prepare. It’s a testament to how a few quality ingredients can yield a meal that feels both indulgent and effortless.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs skin-on salmon fillets, cut into 4 portions (I find the skin helps keep the fish moist during cooking)
– 1 tbsp avocado oil, my high-smoke-point favorite for searing
– 1 (13.5 oz) can full-fat coconut milk, shaken well—this is key for a luxuriously creamy sauce
– 3 tbsp Thai red curry paste, adjust based on your heat preference; I like the vibrant flavor of Mae Ploy brand
– 1 tbsp fish sauce, for that essential umami depth
– 1 tbsp fresh lime juice, squeezed just before using for maximum brightness
– 1 tsp brown sugar, to gently balance the acidity and heat
– 1/2 cup low-sodium chicken broth, which I always keep on hand for building sauces
– 1 red bell pepper, thinly sliced into strips
– 1/4 cup fresh cilantro leaves, roughly chopped for garnish
Instructions
1. Select the “Sauté” function on your Instant Pot and set it to “More” for high heat. Add 1 tbsp avocado oil and heat for 2 minutes until shimmering.
2. Pat the 1.5 lbs salmon fillets completely dry with paper towels—this crucial tip ensures a proper sear without steaming. Place them skin-side up in the pot and sear for 2 minutes until lightly golden, then transfer to a plate.
3. Add the 3 tbsp Thai red curry paste to the pot and sauté for 1 minute, stirring constantly to toast the spices and release their fragrant oils.
4. Pour in the entire can of coconut milk, 1 tbsp fish sauce, 1 tsp brown sugar, and 1/2 cup chicken broth, whisking vigorously to combine the curry paste fully into the liquid.
5. Arrange the seared salmon fillets skin-side down in the sauce, then scatter the sliced red bell pepper around them. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 3 minutes.
6. Once cooking completes, perform a quick release by carefully turning the valve to “Venting”—stand back, as the steam is hot. A pro tip: release pressure immediately to prevent overcooking the delicate salmon.
7. Open the lid after the float valve drops. Gently stir in 1 tbsp fresh lime juice. For the best texture, let the salmon rest in the sauce for 2 minutes off heat; it will continue to cook slightly and absorb flavors.
8. Serve the salmon and peppers topped generously with the creamy curry sauce and garnished with 1/4 cup fresh cilantro.
Kissed by the curry, the salmon emerges impossibly tender, flaking apart at the slightest nudge while the skin remains subtly crisp. The sauce, a velvety emulsion of coconut and spice, clings to each bite, offering a gentle heat that builds with each spoonful. For a stunning presentation, serve it over jasmine rice to soak up every drop, or alongside crisp sugar snap peas for a vibrant, textural contrast.
Instant Pot Dijon Mustard Salmon
With its glistening, flaky texture and sophisticated flavor profile, this Instant Pot Dijon Mustard Salmon transforms a weeknight staple into an elegant centerpiece. The pressure cooker method locks in moisture while infusing the fish with a tangy, herbaceous crust that feels both indulgent and surprisingly simple to achieve. It’s the kind of dish that impresses guests yet comes together with minimal fuss, making it a reliable favorite for both casual dinners and special occasions.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on or skinless based on your preference—I find skin-on adds a lovely crisp texture if you sear it first.
– 1/4 cup Dijon mustard, the smooth variety works best for an even coating.
– 2 tablespoons honey, preferably local for a subtle floral note.
– 2 cloves garlic, minced finely to avoid any harsh bites.
– 1 tablespoon fresh lemon juice, squeezed just before using to keep it bright.
– 1 teaspoon dried dill, or 1 tablespoon fresh if you have it on hand—fresh herbs elevate the aroma.
– 1/2 teaspoon smoked paprika, my secret for a hint of warmth without overpowering.
– 1/2 teaspoon kosher salt, which I prefer for its clean flavor.
– 1/4 teaspoon black pepper, freshly ground for the best punch.
– 1 cup water, for the Instant Pot to create steam.
– 1 tablespoon extra virgin olive oil, my go-to for its fruity finish.
Instructions
1. Pat the salmon fillets dry with paper towels to ensure the mustard mixture adheres well—this tip prevents a soggy crust.
2. In a small bowl, whisk together the Dijon mustard, honey, minced garlic, lemon juice, dried dill, smoked paprika, kosher salt, and black pepper until smooth.
3. Brush the mustard mixture evenly over the top and sides of each salmon fillet, coating them thoroughly.
4. Pour the water into the Instant Pot, then place the trivet inside to keep the salmon elevated above the liquid.
5. Arrange the coated salmon fillets in a single layer on the trivet, leaving a little space between them for even cooking.
6. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 3 minutes—this short time preserves the delicate texture.
7. Once the cooking cycle completes, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining steam by turning the valve to “Venting.”
8. Using tongs, transfer the salmon to a serving plate, and drizzle with extra virgin olive oil for a glossy finish.
9. For a crispier exterior, heat a skillet over medium-high heat with the olive oil and sear the salmon for 1-2 minutes per side after pressure cooking—this optional step adds a restaurant-quality touch.
Vividly tender and infused with a zesty mustard glaze, this salmon flakes apart with a gentle fork, offering a perfect balance of sweet and tangy notes. Serve it over a bed of quinoa or roasted asparagus for a complete meal, or flake it into salads for a protein-packed lunch that feels effortlessly chic.
Instant Pot Salmon with Dill Sauce
Masterfully combining convenience with elegance, this Instant Pot Salmon with Dill Sauce transforms a weeknight staple into a restaurant-worthy meal. Moist, flaky salmon steams to perfection under pressure, then gets draped in a vibrant, herbaceous sauce that brightens every bite. It’s the kind of dish that feels indulgent yet comes together with astonishing ease.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 4 (6-ounce) salmon fillets, skin-on or skinless—I find skin-on helps keep the flesh intact during cooking.
- 1 cup water, for creating the essential steam in the pot.
- 1/2 cup sour cream, full-fat for the creamiest, richest sauce base.
- 1/4 cup mayonnaise, my secret for adding body and a subtle tang.
- 2 tablespoons fresh lemon juice, freshly squeezed for the brightest citrus note.
- 1 tablespoon chopped fresh dill, plus extra sprigs for garnish—nothing beats the flavor of fresh herbs here.
- 1/2 teaspoon garlic powder, a convenient way to infuse savory depth without chopping.
- 1/4 teaspoon kosher salt, for seasoning the sauce just right.
- 1/4 teaspoon freshly ground black pepper, to add a gentle warmth.
Instructions
- Pour 1 cup of water into the inner pot of your Instant Pot.
- Place the metal trivet that came with the pot inside, ensuring it sits above the water.
- Arrange the 4 salmon fillets in a single layer on the trivet, skin-side down if using skin-on fillets.
- Secure the lid, set the valve to “Sealing,” and select the “Steam” function for 3 minutes. Tip: For fillets over 1-inch thick, add 1 extra minute to ensure they cook through.
- Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
- While the salmon cooks, prepare the dill sauce by whisking together 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh dill, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl until completely smooth. Tip: Let the sauce sit for 10 minutes to allow the flavors to meld beautifully.
- Using silicone-tipped tongs, carefully transfer the cooked salmon fillets to a serving platter; they should flake easily with a fork.
- Generously spoon the dill sauce over the warm salmon fillets. Tip: For a lighter option, serve the sauce on the side, allowing guests to add as much as they like.
- Garnish the platter with additional fresh dill sprigs for a pop of color and fragrance.
The salmon emerges incredibly tender and moist, flaking apart at the gentlest touch of a fork. The cool, creamy dill sauce, with its bright lemon and aromatic herbs, provides a perfect counterpoint to the rich fish. For a stunning presentation, serve it over a bed of lemon-herb quinoa or alongside roasted asparagus spears, letting the sauce drizzle over everything.
Instant Pot Maple Soy Glazed Salmon
Vividly capturing the essence of cozy elegance, this Instant Pot Maple Soy Glazed Salmon transforms a weeknight staple into a restaurant-worthy dish. The harmonious blend of sweet maple and savory soy creates a glossy, deeply flavorful glaze that perfectly complements the rich, flaky fish, all achieved with remarkable ease in your pressure cooker.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1.5 lbs salmon fillet, skin-on or skinless based on your preference—I find skin-on helps keep the fish moist.
– 1/4 cup pure maple syrup, the real stuff makes all the difference for that deep, caramelized flavor.
– 1/4 cup low-sodium soy sauce, which I always keep on hand for better control over saltiness.
– 2 tbsp rice vinegar, its mild acidity beautifully balances the sweetness.
– 1 tbsp minced fresh ginger, freshly grated releases the most vibrant aroma.
– 2 cloves garlic, minced—I press mine for a finer, more integrated paste.
– 1 tbsp avocado oil, my high-heat favorite for its neutral taste.
– 1 tsp cornstarch, mixed with 1 tbsp cold water to create a smooth slurry for thickening.
– 1 tbsp thinly sliced green onions, for a fresh, colorful finish.
– 1 tsp sesame seeds, lightly toasted if you have an extra minute for enhanced nuttiness.
Instructions
1. Pat the 1.5 lbs salmon fillet completely dry with paper towels—this crucial step ensures a beautiful sear and prevents steaming.
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp minced fresh ginger, and 2 cloves minced garlic until fully combined.
3. Set your Instant Pot to “Sauté” on “More” for high heat and add 1 tbsp avocado oil, heating it for about 1 minute until shimmering.
4. Carefully place the salmon in the pot, skin-side down if using skin-on, and sear for exactly 2 minutes to develop a golden crust without moving it.
5. Pour the prepared maple-soy mixture over the salmon, ensuring it coats the fillet evenly.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 3 minutes—the short time keeps the fish tender and prevents overcooking.
7. Once cooking completes, perform a quick release by carefully turning the valve to “Venting” until the pressure indicator drops.
8. Transfer the cooked salmon to a serving plate using a spatula, covering it loosely with foil to keep warm.
9. Return the Instant Pot to “Sauté” on “Normal,” and bring the remaining sauce to a simmer, which should take about 1 minute.
10. Stir the 1 tsp cornstarch slurry into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the glaze thickens to a syrup-like consistency that coats the back of a spoon.
11. Spoon the thickened glaze generously over the plated salmon.
12. Garnish the dish with 1 tbsp thinly sliced green onions and 1 tsp sesame seeds for visual appeal and texture contrast.
Zestfully glazed and impossibly tender, the salmon flakes apart with gentle pressure, each bite offering a perfect balance of sweet, salty, and umami notes. Serve it over a bed of jasmine rice to soak up the extra sauce, or alongside crisp roasted broccoli for a complete, vibrant meal that feels indulgent yet effortlessly simple.
Instant Pot Mediterranean Salmon
Picture this: a weeknight dinner that feels like a Mediterranean escape, where tender salmon fillets are infused with vibrant herbs and bright citrus notes, all effortlessly prepared in your Instant Pot. This dish transforms simple ingredients into an elegant meal that’s both nourishing and impressively flavorful, perfect for busy evenings when you crave something special without the fuss. With just a handful of fresh components and the magic of pressure cooking, you’ll have a restaurant-worthy plate ready in minutes, making it a go-to recipe for effortless entertaining or a cozy family supper.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 4 (6-ounce) salmon fillets, skin-on for extra flavor and moisture—I always pat them dry with paper towels to ensure a perfect sear.
- 2 tablespoons extra virgin olive oil, my go-to for its fruity aroma that enhances the Mediterranean vibe.
- 1 lemon, thinly sliced, plus extra wedges for serving to brighten every bite.
- 3 cloves garlic, minced, because fresh garlic adds a pungent depth that powdered versions just can’t match.
- 1 teaspoon dried oregano, crushed between your fingers to release its earthy fragrance.
- ½ teaspoon kosher salt, which I prefer for its clean, even seasoning.
- ¼ teaspoon freshly ground black pepper, freshly cracked for the best aroma.
- ½ cup low-sodium chicken broth, to create a flavorful steaming liquid without overpowering the salmon.
- 2 tablespoons chopped fresh parsley, stirred in at the end for a pop of color and freshness.
Instructions
- Set your Instant Pot to the “Sauté” function and heat 1 tablespoon of extra virgin olive oil until it shimmers, about 2 minutes—this ensures a good sear without sticking.
- Season the salmon fillets evenly on both sides with kosher salt and freshly ground black pepper, then place them skin-side up in the pot to sear for 2 minutes until lightly golden; avoid moving them to develop a crisp crust.
- Flip the salmon fillets carefully using tongs and sear the other side for 1 minute, then transfer them to a plate temporarily to prevent overcooking.
- Add the remaining 1 tablespoon of extra virgin olive oil to the pot, then stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Pour in the low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, which adds rich flavor to the sauce.
- Arrange the lemon slices in a single layer in the pot, then place the seared salmon fillets on top, skin-side down, and sprinkle evenly with the crushed dried oregano.
- Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes—the short time keeps the salmon tender and moist.
- Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” until the pressure drops, about 2 minutes.
- Open the lid and use a slotted spoon to transfer the salmon and lemon slices to serving plates, then stir the chopped fresh parsley into the remaining liquid in the pot.
- Spoon the parsley-infused sauce over the salmon fillets and serve immediately.
Buttery and flaky, the salmon melts at the touch of a fork, infused with the zesty lemon and aromatic garlic that permeate each bite. Serve it over a bed of fluffy couscous or with roasted asparagus to soak up the vibrant sauce, making it a complete meal that delights the senses with every savory forkful.
Instant Pot Spicy Cajun Salmon
Fusing the bold flavors of Louisiana with the convenience of modern pressure cooking, this Instant Pot Spicy Cajun Salmon transforms a weeknight staple into an elegant, restaurant-worthy dish. The aromatic blend of spices creates a beautifully caramelized crust while the gentle steam of the pot ensures the fish remains impossibly moist and flaky. It’s a quick yet sophisticated meal that brings a touch of Southern charm to your table with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on or skinless based on your preference—I find skinless simplifies serving.
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes that complement the spices.
– 2 tablespoons Cajun seasoning, preferably a blend with paprika, garlic powder, and cayenne for that authentic kick.
– 1 teaspoon kosher salt, which I always use for its clean flavor and even distribution.
– 1 cup low-sodium chicken broth, to create a flavorful steam base without overpowering the salmon.
– 1 lemon, thinly sliced, adding a bright, citrusy aroma to the pot.
– 2 tablespoons unsalted butter, cut into small pieces, for a rich, glossy finish that melts beautifully over the hot fish.
– Fresh parsley, chopped, for a vibrant garnish that contrasts the spicy crust.
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure the seasoning adheres well and promotes browning.
2. In a small bowl, mix the Cajun seasoning and kosher salt, then rub it evenly over all sides of each salmon fillet.
3. Pour the extra virgin olive oil into the Instant Pot and select the “Sauté” function, heating it for 2 minutes until shimmering.
4. Carefully place the seasoned salmon fillets in the pot, cooking for 2 minutes per side until a light crust forms—avoid moving them to get a good sear.
5. Tip: Deglaze the pot by pouring in the low-sodium chicken broth and scraping up any browned bits with a wooden spoon, which adds depth to the steam.
6. Arrange the lemon slices in a single layer at the bottom of the pot, then place the seared salmon fillets on top of them.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes—the short time keeps the salmon tender without overcooking.
8. Once done, perform a quick release by turning the valve to “Venting,” waiting until the pressure drops completely before opening the lid.
9. Tip: Use an instant-read thermometer to check the salmon’s internal temperature, aiming for 145°F at the thickest part for perfect doneness.
10. Transfer the salmon to a serving platter, then stir the unsalted butter into the pot juices until melted and slightly thickened.
11. Drizzle the buttery sauce over the salmon and sprinkle with chopped fresh parsley for a fresh finish.
12. Tip: Let the salmon rest for 2-3 minutes before serving to allow the juices to redistribute, ensuring each bite is moist.
Juxtaposing the spicy, crisp exterior with the tender, flaky interior, this salmon offers a delightful textural contrast that’s both hearty and refined. The buttery lemon-infused sauce adds a luxurious richness, making it ideal for pairing with creamy grits or a simple arugula salad. For a creative twist, flake the leftovers into tacos with avocado crema, letting the bold Cajun flavors shine in a new format.
Instant Pot Herb Crusted Salmon
Beneath a golden, aromatic crust lies the most tender salmon you’ll ever prepare—this Instant Pot Herb Crusted Salmon transforms a weeknight staple into an elegant centerpiece with minimal effort. By harnessing the gentle steam of the pressure cooker, the fish remains incredibly moist while the herb topping crisps beautifully under the broiler, creating a delightful contrast in every bite. It’s a dish that feels special enough for company yet simple enough for any busy evening.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds salmon fillet, skin-on (I find wild-caught yields the best flavor and texture)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1/4 cup panko breadcrumbs, for that essential crispy crunch
– 2 tablespoons finely chopped fresh parsley, bright and herbaceous
– 1 tablespoon finely chopped fresh dill, which adds a lovely, delicate aroma
– 1 teaspoon lemon zest, freshly grated for maximum citrus pop
– 1/2 teaspoon garlic powder, a convenient flavor booster
– 1/2 teaspoon kosher salt, which I prefer for its clean seasoning
– 1/4 teaspoon black pepper, freshly ground
– 1 cup water, for the Instant Pot’s steam function
– Lemon wedges, for serving (a non-negotiable garnish in my kitchen)
Instructions
1. Pat the salmon fillet completely dry with paper towels—this helps the herb mixture adhere better and ensures a crispier crust.
2. In a small bowl, combine the panko breadcrumbs, chopped parsley, chopped dill, lemon zest, garlic powder, kosher salt, and black pepper.
3. Drizzle 1 tablespoon of the extra virgin olive oil over the salmon fillet, rubbing it evenly over the top surface.
4. Press the herb and breadcrumb mixture firmly onto the oiled top of the salmon, covering it in an even layer.
5. Pour 1 cup of water into the inner pot of your 6-quart Instant Pot.
6. Place the trivet that came with your Instant Pot into the inner pot over the water.
7. Carefully transfer the herb-crusted salmon onto the trivet, crust-side up.
8. Secure the lid, set the valve to “Sealing,” and select the “Steam” function for 3 minutes at high pressure.
9. Once the cooking cycle completes, allow a natural pressure release for 5 minutes—this gradual release helps keep the salmon tender without overcooking.
10. Carefully quick-release any remaining pressure by turning the valve to “Venting.”
11. Preheat your oven’s broiler on high, positioning a rack 6 inches from the heat element.
12. Using oven mitts, remove the inner pot from the Instant Pot and transfer the salmon to a broiler-safe baking sheet lined with foil.
13. Drizzle the remaining 1 tablespoon of extra virgin olive oil lightly over the herb crust.
14. Broil the salmon for 2–3 minutes, watching closely until the crust turns golden brown and crispy—this quick broil is my secret for perfect texture.
15. Remove from the oven and let the salmon rest for 3 minutes before slicing.
16. Serve immediately with lemon wedges on the side.
Yielded from the pressure cooker, the salmon flakes effortlessly with a fork, its interior moist and infused with subtle herb notes. The contrast between the tender flesh and the crispy, fragrant crust is simply divine, especially when brightened with a squeeze of fresh lemon. For a complete meal, I love pairing it with roasted asparagus or a simple quinoa salad, letting the salmon truly shine as the star of the plate.
Instant Pot Creamy Tomato Basil Salmon
Zestfully elevating weeknight dinners, this Instant Pot Creamy Tomato Basil Salmon transforms simple ingredients into an elegant meal with minimal effort. The pressure cooker creates a luxurious sauce that clings to tender salmon fillets, while fresh basil adds a vibrant finish. It’s a dish that feels restaurant-worthy yet comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on for extra flavor and to prevent sticking—I always pat them dry with paper towels first
– 1 tablespoon extra virgin olive oil, my go-to for its fruity notes
– 1 small yellow onion, finely diced (about ½ cup)
– 3 cloves garlic, minced—freshly minced releases the best aroma
– 1 (14.5-ounce) can crushed tomatoes, preferably San Marzano for their sweet, low-acid profile
– ½ cup heavy cream, at room temperature to prevent curdling when added
– ¼ cup fresh basil leaves, thinly sliced, plus extra for garnish—nothing beats the fragrance of fresh basil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ teaspoon dried oregano, for a subtle earthy hint
Instructions
1. Select the “Sauté” function on your Instant Pot and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Pour in the crushed tomatoes, then add the kosher salt, black pepper, and dried oregano, stirring to combine.
5. Place the salmon fillets skin-side down in a single layer on top of the tomato mixture, ensuring they are mostly submerged.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes—the short time keeps the salmon tender.
7. Once done, perform a quick release by carefully turning the valve to “Venting” until the pressure drops completely.
8. Remove the lid and transfer the salmon fillets to a plate using a spatula, covering them loosely with foil to keep warm.
9. Stir the heavy cream into the tomato sauce in the pot until fully incorporated and creamy, about 1 minute.
10. Return the salmon to the pot, spooning the sauce over the fillets, and sprinkle with the thinly sliced fresh basil.
11. Serve immediately, garnished with extra basil leaves if desired.
Melt-in-your-mouth salmon pairs beautifully with the velvety, herb-infused sauce, offering a rich yet balanced flavor profile. For a creative twist, serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of sauce.
Instant Pot Ginger Soy Salmon
Heralding a new era of effortless elegance, this Instant Pot Ginger Soy Salmon transforms a weeknight staple into a restaurant-worthy feast in mere minutes. The magic lies in the pressure cooker’s ability to lock in moisture, yielding impossibly tender, flaky fish bathed in a glossy, aromatic glaze. It’s a symphony of savory, sweet, and umami that feels both indulgent and ingeniously simple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 (6-ounce) skin-on salmon fillets, patted very dry with paper towels for the crispiest skin
– 1/3 cup low-sodium soy sauce, my pantry essential for balanced saltiness
– 1/4 cup pure maple syrup, which lends a richer depth than granulated sugar
– 2 tablespoons freshly grated ginger, about a 2-inch knob—I find a microplane zester works wonders here
– 3 cloves garlic, minced (I always use fresh for the brightest punch)
– 1 tablespoon toasted sesame oil, my non-negotiable for its nutty fragrance
– 1 tablespoon rice vinegar, for a subtle tang that cuts through the richness
– 1/2 cup water
– 2 green onions, thinly sliced, for a fresh, colorful finish
– 1 tablespoon sesame seeds, for a delightful crunch
Instructions
1. In a medium bowl, whisk together the 1/3 cup low-sodium soy sauce, 1/4 cup pure maple syrup, 2 tablespoons freshly grated ginger, 3 cloves minced garlic, 1 tablespoon toasted sesame oil, and 1 tablespoon rice vinegar until fully combined.
2. Pour the 1/2 cup water into the inner pot of your Instant Pot, then carefully place the trivet inside.
3. Arrange the 4 patted-dry salmon fillets skin-side down in a single layer on the trivet. Tip: Ensure the fillets are not touching the sides of the pot to allow for even steam circulation.
4. Pour the prepared ginger-soy sauce mixture evenly over the salmon fillets.
5. Secure the lid, set the valve to “Sealing,” and select the “Pressure Cook” or “Manual” function. Set the timer for 3 minutes on High pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure. Tip: This gradual release helps keep the salmon tender and prevents it from becoming tough.
7. Using a spatula, carefully transfer the cooked salmon fillets to a serving platter, leaving the sauce in the pot.
8. Select the “Sauté” function on the Instant Pot and bring the sauce to a simmer. Cook, stirring occasionally, for 4-5 minutes until the sauce has thickened slightly and coats the back of a spoon. Tip: For a thicker glaze, you can create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisking it into the simmering sauce.
9. Spoon the warm, reduced glaze generously over the plated salmon fillets.
10. Garnish the finished dish with the 2 thinly sliced green onions and 1 tablespoon of sesame seeds.
The result is salmon so tender it practically melts, with a skin that retains a pleasing texture beneath the glossy, deeply flavored sauce. The ginger provides a bright, spicy backbone that perfectly balances the sweet umami of the soy and maple. For a stunning presentation, serve it over a bed of jasmine rice to soak up every drop of the exquisite glaze, or alongside crisp, steamed broccoli for a complete, vibrant meal.
Conclusion
Ready to revolutionize your weeknight dinners? This collection of 29 Instant Pot salmon recipes proves that healthy, delicious meals can be incredibly quick and easy. We hope you find a new favorite to add to your rotation! Don’t forget to leave a comment below telling us which recipe you loved most, and pin this article to your Pinterest boards to save for later. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
