Pressure-Cooker Salmon

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