Instant Pot Lemon Butter Salmon
Ingredients
The salmon
-
2
filets
Salmon Filets (5-6 oz each, with skin)
-
¼
tsp
Salt
-
1
pinch
Pepper
-
2
cloves
Garlic (pressed or grated/minced)
-
1
Tbsp
Fresh Chopped Dill (or 1 ½ tsp dried)
-
4-6
slices
Fresh Lemon (thinly sliced)
-
2
Tbsp
Butter (sliced into 4 pats)
-
2
Tbsp
Fresh Lemon Juice
The cooking liquid
-
1
cup
Water (for the pressure cooker)
-
2
Tbsp
Water (or white wine)
Instructions
- Pour water into the inner liner of the pressure cooker and set the trivet inside.
- Place the salmon filets into the pan, skin side down.
- Sprinkle the filets with salt, pepper, and garlic.
- Layer dill, lemon slices, and butter pats on top of the salmon.
- Add water and lemon juice to the pan.
- Place the pan into the pressure cooker on the trivet.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual and set the time to 5 minutes on High Pressure.
- After cooking, quickly release the steam by turning the steam release knob to Venting.
- Once the pin drops, open the lid and carefully remove the pan.
- Serve immediately with lemon butter sauce over the filets.
Nutrition Facts (estimated)
Servings
2
Calories
326
Total fat
20g
Total carbohydrates
4g
Total protein
23g
Sodium
300mg
Cholesterol
70mg
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