Instant Pot Lemon Butter Salmon
Instant Pot Lemon Butter Salmon is a quick, healthy and delicious meal that is so easy to make!
Servings: 2
Equipment
- 6 qt or 8 qt Electric Pressure Cooker
- Stainless Pan that Fits in the Pot
- Trivet/Rack with long Handles
Ingredients
- 1 cup Water (for the pressure cooker) 2 cups for 8 qt pot
- 2 (5-6 oz) Salmon Filets (with skin)
- ¼ tsp Salt
- 1 pinch Pepper
- 2 cloves Garlic (pressed or grated/minced)
- 1 Tbsp Fresh Chopped Dill (or 1 1/2 tsp dried)
- 4-6 Fresh Lemon Slices (thinly sliced)
- 2 Tbsp Butter (sliced into 4 pats)
- 2 Tbsp Water (or white wine)
- 2 Tbsp Fresh Lemon Juice
Instructions
- Pour 1 cup of water into the inner liner of the pressure cooker. Then set the trivet/rack inside.
- Place the salmon filets into the pan, skin side down.
- Sprinkle the filets with the salt, pepper, and the garlic.
- Place the dill on the salmon, followed by the lemon slices, then the butter pats on top.
- Add the water and lemon juice to the pan.
- Place the pan into the pressure cooker, onto the trivet.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure.
- When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
- When the pin in the lid drops back down, open the lid and carefully remove the pan.
- Serve immediately with some of the lemon butter sauce over the filets.
Notes
- Larger (thicker) filets and frozen will need additional cook time.
Nutrition
Calories: 326kcal
