Pressure-Cooker Salmon

Total Time

Prep: 10 min. Cook: 5 min.

Makes

4 servings

Updated: Aug. 30, 2023
I love this pressure-cooker salmon recipe because it’s healthy and almost effortless. The salmon always cooks to perfection and is ready in hardly any time! —Erin Chilcoat, Central Islip, New York
Pressure-Cooker Salmon Recipe photo by Taste of Home

Ingredients

  • 2 cups water
  • 1 cup white wine
  • 1 medium onion, sliced
  • 1 celery rib, sliced
  • 1 medium carrot, sliced
  • 2 tablespoons lemon juice
  • 3 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (1-1/4 inches thick and 6 ounces each)
  • Lemon wedges

Directions

  1. Combine the first 11 ingredients in a 6-qt. electric pressure cooker; top with salmon. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°.
  2. Remove fish from pressure cooker. Serve warm or cold with lemon wedges.
Pressure-Cooker Salmon Tips

Can you use frozen salmon fillets to make pressure-cooker salmon?

Yes! Using frozen salmon to make pressure-cooker salmon is a great shortcut for a quick lunch or dinner. Flash-frozen salmon is almost always a high-quality type of salmon, as the freezing process preserves freshness and texture. It’s often more economical, too. Plus, there's no need to thaw the fish first, though you might need to add a few extra minutes of cooking time. Just make sure the internal temperature of the fish registers at least 145° before serving.

What do you serve with pressure-cooker salmon?

This super easy salmon recipe can be served many different ways. Serve it warm with any side dish for salmon, like colorful balsamic purple potatoes and green beans, or rice, couscous or another healthy grain. Serve the salmon with a spinach sauce, or cold with a creamy dill sauce and a fresh green salad.

How should you store leftover pressure-cooker salmon?

Like poached or other cooked salmon, pressure-cooker salmon can be stored in an airtight container in the refrigerator for 2 to 3 days. You can serve it cold, which is delightful in salads. If you prefer it warm, make sure you know how to reheat it properly, using a method that retains its moisture. A low-and-slow approach in the oven is one of the best ways. Simply place the salmon on a baking sheet, cover loosely with foil, and bake for about 15 minutes at 275°. You can also gently reheat it in a pan with a little olive oil or cooking spray on the stove.

Lesley Balla, Taste of Home Associate Editor

Nutrition Facts

1 salmon fillet: 270 calories, 16g fat (3g saturated fat), 85mg cholesterol, 115mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

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